Pasta Puttanesca

This classic pasta puttanesca embodies the essence of Italian cuisine! This dish is my go-to when I want something quick, easy, and packed with bold flavors.

The combination of briny olives, salty capers, and umami-rich anchovies creates such an irresistible sauce.

Plus, it always makes me feel like I'm on a little Mediterranean getaway, even if it's just for dinner.

This recipe transforms simple pantry staples into a dish that's anything but ordinary. It's rustic, it's bold, and it's unapologetically flavorful.

Why You'll Love This Pasta Puttanesca

Quick Fix: This recipe is perfect for busy weeknights, as it comes together in just about 30 minutes.

Taste Sensation: The combination of briny olives, salty anchovies, and tangy capers creates a bold, savory flavor profile.

Customizable: This versatile recipe allows for easy adjustments to suit individual preferences. Add more red pepper flakes for heat or swap in different pasta shapes.

Rich Culinary Heritage: It’s a classic Italian dish that brings a taste of Mediterranean tradition to your table. 

Ingredients

• Spaghetti or Linguine: The foundation of this dish provides a satisfying texture. It serves as a perfect vehicle for the bold sauce.
  
• Garlic: It infuses the dish with a rich, aromatic flavor, setting the stage for the savory elements to come.
  
• Anchovy Fillets: These small, salty fish dissolve into the sauce, adding depth and umami to the dish.
  
• Red Pepper Flakes: They add a spicy kick, balancing the richness of the other ingredients.
  
• Whole Peeled Tomatoes: The base of the sauce offers a sweet and tangy flavor that ties everything together.
  
• Black Olives: Briny and bold, they contribute a unique Mediterranean touch to the sauce.
  
• Capers: Tiny bursts of tangy saltiness enhance the complexity of flavors in the dish.
  
• Fresh Parsley: It adds a pop of color and freshness, brightening up the overall taste profile.
  
• Dried Oregano, Salt, and Black Pepper: Classic seasonings enhance and complement the other flavors without overpowering them.
  
• Parmesan or Pecorino Cheese: It adds a creamy, savory richness when sprinkled on top.

How to Make Pasta Puttanesca

This pasta comes together quickly and easily, making it a winner! 

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.

2. Prepare the garlic. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced garlic and cook gently until fragrant and golden (about 1-2 minutes). Be careful not to burn the garlic.

3. Add the flavors. Add the anchovies and red pepper flakes (if using), stirring and breaking down the anchovies until they melt into the oil, about 2 minutes. Stir in the crushed tomatoes, olives, and capers. Add the oregano and black pepper.

4. Make the sauce. Bring the sauce to a simmer and let it cook. Stir occasionally, for about 10-15 minutes, until it thickens slightly and the flavors meld together. If the sauce becomes too thick, you can add a little of the reserved pasta water to loosen it.

5. Combine the ingredients. Add the cooked pasta directly into the sauce, tossing well to coat the pasta evenly. If needed, add a little more pasta water to help the sauce adhere better to the pasta.

6. Finish the dish. Remove the pan from the heat and stir in fresh parsley. Taste and adjust seasoning with additional salt or pepper, though it may already be salty enough.

7. Serve. Serve immediately with grated Parmesan or Pecorino on the side. Enjoy!

Tips for the Best Pasta Puttanesca

For perfect pasta puttanesca, follow these simple tips.

• Quality is key. High-quality tomatoes, such as San Marzano, significantly enhance the flavor of the sauce.
  
• Don't skip the anchovies! Anchovies are essential for adding depth of flavor without a fishy taste. They dissolve into the sauce, providing a rich umami flavor.
  
• Spice it up or down. Adjust the amount of red pepper flakes according to your spice tolerance to achieve the desired heat level.
  
• Aim for balance. Be cautious with salt, as the anchovies, capers, and olives are salty. Taste and adjust seasoning accordingly to achieve a balanced flavor.
  
• Have fun and experiment. Experiment with different pasta shapes like bucatini, linguine, or gnocchi, and consider adding other ingredients like cherry tomatoes or sun-dried tomato pesto for unique variations.
  
• Give it a finishing touch. Serve with grated Parmesan or Pecorino cheese on the side. Although it's not traditional, it's a tasty addition.

How to Store

If you have leftovers, here’s how to keep them fresh.

To Store: Place the cooled pasta in an air-tight container and refrigerate for up to 3-4 days. Separate the pasta from any extra sauce to prevent sogginess. Freezing the pasta is not recommended.

To Reheat: Warm the pasta in a skillet over medium heat, adding a splash of water or olive oil to revive the sauce. Or, microwave in 30-second intervals, stirring between each, until heated through.

Pasta Puttanesca

5.0 from 1 vote

Course: Main CourseCuisine: Italian

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

515

kcal

This classic pasta puttanesca is always a crowd-pleaser! With tender linguine coated in a luscious and savory tomato sauce, it's totally irresistible.

Ingredients

• 14 oz spaghetti or linguine

• 2-3 tablespoons extra virgin olive oil

• 4 cloves garlic, thinly sliced

• 6-8 anchovy fillets, finely chopped

• 1 teaspoon red pepper flakes (optional, adjust to taste)

• 1 (28 ounce) can whole peeled tomatoes, crushed by hand or with a fork

• 1/3 cup pitted black olives (such as Kalamata or Gaeta), roughly chopped

• 2 tablespoons capers, drained and rinsed

• 1/4 cup fresh parsley, finely chopped

• 1/2 teaspoon dried oregano

• Freshly ground black pepper, to taste

• Salt, to taste (be cautious as the anchovies, capers, and olives are salty)

• Grated Parmesan or Pecorino cheese (optional, for serving)

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
• In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced garlic and cook gently until fragrant and golden (about 1-2 minutes). Be careful not to burn the garlic.
• Add the anchovies and red pepper flakes (if using), stirring and breaking down the anchovies until they melt into the oil, about 2 minutes. Stir in the crushed tomatoes, olives, and capers. Add the oregano and black pepper.
• Bring the sauce to a simmer and let it cook, stirring occasionally, for about 10-15 minutes until it thickens slightly and the flavors meld together. If the sauce becomes too thick, you can add a little of the reserved pasta water to loosen it.
• Add the cooked pasta directly into the sauce, tossing well to coat the pasta evenly. If needed, add a little more pasta water to help the sauce adhere better to the pasta.
• Remove the pan from the heat and stir in fresh parsley. Taste and adjust seasoning with additional salt or pepper, though it may already be salty enough.
• Serve immediately with grated Parmesan or Pecorino on the side. Enjoy!

Notes

• Don't skip the anchovies! They dissolve into the sauce and add depth of flavor without tasting fishy.
• Adjust the red pepper flakes based on your spice tolerance. Puttanesca has a subtle heat, but you can omit or increase this depending on your preference.
• Using high-quality tomatoes, such as San Marzano, will make a big difference in the taste of the sauce.