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Pasta Puttanesca

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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.

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.

Find it online: https://cookibly.com/pasta-puttanesca/