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This pasta puttanesca recipe is a simple pantry meal that has bold savory flavors! It’s a quick weeknight dinner and uses minimal ingredients for the addictive tomato sauce.
Try my Best Penne alla Vodka or Easy Pasta Arrabiata Recipe for more Italian favorites.
Why you’ll love it
So what does puttanesca mean? This classic dish gets its name from an indelicate Italian term that refers to gals of the night who would, according to a possibly apocryphal tale, make this hassle-free pasta in between entertaining clients after dusk in Naples.
The more you know! Setting aside the colorful and amusing history, spaghetti alla puttanesca actually does taste like a fancy meal, but it’s so simple that you’ll make it again and again! It’s ready in just 30 minutes and packs in sensational savory flavors.
What you’ll need
- Pasta – this recipe is traditionally served with spaghetti, but you can use any long pasta shape
- Olive oil – for sautéing and is the base of the sauce
- Garlic – a classic tasty aromatic
- Red pepper flakes – gives a little kick to the sauce. The quantity doesn’t make it super spicy, but halve or omit them if you’re sensitive to spice.
- Anchovies – this recipe doesn’t taste like fish, so don’t worry! I bought a can of them packed in oil from the canned fish section of my grocery store. I occasionally find them in the refrigerated section.
- Tomatoes – we’re using a can of whole plum tomatoes. Try to find San Marzano tomatoes since they’re made in Italy and taste better, but you can sub in San Marzano “style” instead. Sub for crushed if needed.
- Capers – the tangy, briny capers infuses even more flavor
- Olives – I prefer using Kalamata olives, but any variety of black olives work too
Helpful tips
- Anchovies impart a salty savory “umami” quality that gives the sauce extra flavor rather than being fishy. If you’re really not a fan of anchovies, you may be able to pick up on the taste, however. I would give this classic a try even if you’re not a huge fan of them. You might just love it! Add fewer anchovies to start with if you’re concerned.
- Pasta puttanesca will only be as good as the ingredients you use. Buying good-quality ingredients (made in Italy if possible) ensures you’ll achieve the rich, incredible flavors of the sauce as intended!
How to make pasta puttanesca
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the spaghetti until al dente. Add the canned whole tomatoes to a bowl, and crush them using your hands or a fork. Set aside, and add the olive oil, garlic, red pepper flakes, and anchovies to a skillet over medium heat, cooking for a few minutes.
Stir in the tomatoes, capers, and olives. Reduce the heat and simmer until the sauce has thickened, stirring occasionally. Drain the pasta, add to the skillet, season with salt & pepper, and toss.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like to use a splatter guard for easy clean-up, and here is the skillet pictured.
- I recommend storing spaghetti in one of these airtight containers so that it’s kept fresh.
- Mince garlic with a garlic press for ease, and this can opener is the one I swear by.
Substitutions and variations
- If the sauce is tasting a bit acidic from the tomatoes, simply add a pinch of sugar.
- Once you’ve made this recipe once, you can easily tweak it if needed, e.g. add more olives, anchovies, or red pepper flakes.
- If you happen to have some fresh herbs besides the parsley (like basil or oregano), chop ’em up and throw them in!
What to serve with pasta puttanesca
- It would go great with a slice of crusty bread, or go all out with my Extra Cheesy Garlic Bread.
- A side salad with an Italian vinaigrette or this Homemade Creamy Balsamic Dressing would be fantastic as well.
- Try my Super Simple Parmesan Arugula Salad too.
Leftovers and storage
- Leftover sauce will keep for a few days in the fridge in an airtight container or can be frozen for up to 3 months.
- Reheat in a saucepan over low heat until warmed through. If possible, I’d boil up fresh pasta for it.
More easy Italian recipes
If you made this pasta with puttanesca sauce, please leave a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.
Easy Pasta Puttanesca
Ingredients
- 8 ounces uncooked pasta I used spaghetti
- 1 (28 ounce) can whole tomatoes (with juices) see note
- 1/4 cup olive oil
- 6 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes or to taste
- 4-5 anchovy fillets cut into small pieces
- 2-3 tablespoons capers drained
- 1/2 cup Kalamata olives pitted and halved
- Salt & pepper to taste
- Chopped fresh parsley optional, to taste
Instructions
- Boil a large salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, add the canned tomatoes to a bowl and crush them (it's easiest to do this using your hands, but you could also use a fork).
- Add the olive oil, garlic, red pepper flakes, and anchovies to a skillet over medium heat. Cook for 3-4 minutes (watch the garlic doesn't burn).
- Stir in the tomatoes, capers, and olives. Reduce the heat and simmer gently for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors meld.
- Season with salt & pepper as needed. Toss with the drained pasta (add a splash of the hot pasta water prior to draining if you wish to thin the sauce), and garnish with parsley if desired.
Notes
- I recommend San Marzano plum tomatoes for best flavor. You may swap the whole canned tomatoes with crushed tomatoes if you prefer.
- The garlic, anchovy, and olive quantities are quite flexible. If you want bolder flavor, add more of each. Measure with your heart!
- Feel free to add in more chopped fresh herbs such as basil or oregano.
- You can also find this recipe on page 53 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Is it okay to use anchovy paste? If so how much?
Hi Mary Lou! I’ve never made it with anchovy paste before, so I am not sure. It is very strong so I’d probably start sparingly… perhaps try 1/4 teaspoon and then taste and add more if needed?
Left out anchovies, this pasta is amazing, a bit spicy, next I make it I will use less red pepper flakes. Definitely making it again.
I’m so glad you liked it!
I made a half recipe for the two of use, to serve with grilled steak. Hubs loved it. I used anchovy paste and a can of fire roasted diced tomatoes. I finished it with a new seasoning from Costco – Truffle, Parmesan, Black Garlic seasoning. It added a lovely finishing touch. Will make again.
I’m thrilled it was a hit!
This is one of the tastiest meals I’ve made in awhile, really easy to make. Just beautiful
Aww thank you!! I’m so pleased you liked it so much, Lana! 😀
This recipe could not have come at a better time. There is a local restaurant here that serves my son’s favorite dish, it’s a squid ink pasta puttanesca with grilled octopus, and he’s been asking me to re-create it. I used your recipe as a base and added the grilled octopus and used squid ink pasta, and it was out of this world. I always love your recipes. Thank you!
That’s so nice to hear!! 😀 Thank you for letting me know.
Spot on Recipe. My family loved it.
Wonderful!! 🙂 Thanks for your review, Ris!