(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces spaghetti or linguine 2 tablespoons olive oil 3 cloves garlic, thinly sliced 4 anchovy fillets, chopped 1/2 teaspoon red pepper flakes 1 can (28 ounces) crushed tomatoes 1/2 cup pitted Kalamata olives, sliced 2 tablespoons capers, drained 1/2 teaspoon dried oregano Salt to taste Freshly ground black pepper to taste 1/4 cup fresh parsley, chopped
Directions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add sliced garlic and sauté for about 1 minute until fragrant.
Stir in the chopped anchovies and cook until they dissolve into the oil.
Add red pepper flakes and cook briefly.
Pour in the crushed tomatoes and stir to combine.
Add olives, capers, and dried oregano. Simmer for 10–12 minutes, allowing the sauce to thicken slightly.
Season with salt and black pepper as needed.
Add the drained pasta directly to the sauce and toss to coat, adding reserved pasta water a little at a time to loosen the sauce if necessary.
Remove from heat and stir in fresh parsley before serving.
Use whole peeled tomatoes and crush them by hand for a chunkier sauce.
Add a splash of white wine before adding the tomatoes for extra depth.
Substitute anchovy paste if fillets are unavailable.
Toss in sautéed shrimp for added protein.
Finish with freshly grated Parmesan cheese if desired.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, adding a splash of water to loosen the sauce. You can also microwave in short intervals, stirring between each.
The sauce alone can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
What does Puttanesca mean?
Puttanesca is a traditional Italian pasta sauce known for its bold combination of tomatoes, olives, capers, and anchovies.
Does the sauce taste fishy?
No. The anchovies dissolve into the sauce and add depth and umami rather than a strong fish flavor.
Can I omit the anchovies?
Yes, though they contribute significant flavor. You can add a splash of soy sauce or extra capers for depth if omitting them.
Is Pasta Puttanesca spicy?
It has mild heat from red pepper flakes, but you can adjust the amount to suit your preference.
What pasta works best?
Spaghetti and linguine are traditional, but penne or rigatoni also work well.
Can I make this dish vegetarian?
Yes, simply omit the anchovies for a vegetarian version.
Should I rinse the pasta?
No. The starch from the pasta helps the sauce cling better.
Can I use fresh tomatoes?
Yes, though canned tomatoes provide consistent flavor year-round.
How do I make the sauce thicker?
Simmer uncovered for a few extra minutes to reduce and concentrate the sauce.
Is this dish gluten-free?
The sauce is naturally gluten-free. Use gluten-free pasta if needed.
Conclusion
Pasta Puttanesca is a vibrant and flavorful dish that proves simple ingredients can create something truly special. Quick to prepare and full of bold Mediterranean character, it’s a timeless recipe that delivers satisfying depth in every bite.
Pasta Puttanesca is a bold and savory Italian pasta dish made with tomatoes, olives, capers, anchovies, and garlic. This easy Pasta Puttanesca recipe delivers vibrant Mediterranean flavors in under 30 minutes, making it the perfect quick weeknight dinner using simple pantry ingredients.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Italian
Ingredients
12 ounces spaghetti or linguine
2 tablespoons olive oil
3 cloves garlic, thinly sliced
4 anchovy fillets, chopped
1/2 teaspoon red pepper flakes
1 can (28 ounces) crushed tomatoes
1/2 cup pitted Kalamata olives, sliced
2 tablespoons capers, drained
1/2 teaspoon dried oregano
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
While pasta cooks, heat olive oil in a large skillet over medium heat.
Add sliced garlic and sauté for about 1 minute until fragrant.
Stir in chopped anchovies and cook until they dissolve into the oil.
Add red pepper flakes and cook briefly.
Pour in crushed tomatoes and stir well.
Add olives, capers, and oregano. Simmer for 10–12 minutes, allowing sauce to thicken slightly.
Season with salt and black pepper as needed.
Add drained pasta directly into the sauce and toss to coat, adding reserved pasta water gradually to loosen if necessary.
Remove from heat and stir in fresh parsley before serving.
Notes
Use whole peeled tomatoes and crush by hand for a chunkier texture.Add a splash of white wine before the tomatoes for extra depth.Substitute anchovy paste if fillets aren’t available.Toss in sautéed shrimp for added protein.Finish with freshly grated Parmesan if desired.Simmer uncovered longer for a thicker sauce.
