Pasta puttanesca is a classic Italian dish. The simple sauce is made with garlic, tomatoes, anchovies, capers, and olives, then tossed with spaghetti. This delicious dinner is bursting with flavor and is made on the stovetop in just 25 minutes.
Recently, I was talking to a friend of mine who was looking for more budget-friendly and simple meals. I gave her this recipe for pasta puttanesca, and she was immediately sold.
This delicious dinner is made with a simple but robust and flavorful sauce. The flavor profile combines the deep comforting taste of a tomato sauce with the briney deliciousness of olives. It comes together in just 25 minutes, and perhaps best of all, it is made with pantry ingredients that you can always keep on hand. This is a great last-minute or busy weeknight meal.
Why You’ll Love this Recipe
- Done in 25 minutes
- Calls for pantry ingredients
- Restaurant quality dish
- Budget-friendly
What is Puttanesca?
This is a very simple Italian sauce that is made with tomatoes, anchovies, capers, olives, parsley, and seasoning. It dates back to Naples in the mid-20th century. The sauce simmers for a short amount of time and is then added to spaghetti.
How to Make Pasta Puttanesca
Break Apart the Tomatoes
- Use clean hands to break up the whole tomatoes in a bowl.
- Cook the pasta according to package instructions. Save one cup of the pasta water before draining and set it aside.
- Make the sauce. Start by cooking the garlic, anchovies, and red pepper flakes until the garlic is fragrant, being careful not to brown or burn it. Cook for approximately two minutes. Add in the tomatoes and simmer for 15 to 20 minutes.
- Stir the olives, capers, and parsley, into the sauce. Then toss with the cooked spaghetti to combine. If the sauce is too thick, you can loosen it with some of the reserved pasta water. Serve warm and enjoy.
Adding Anchovies
The anchovies in this easy puttanesca recipe add a really delightful layer of flavor. The fish themselves dissolve into the sauce, so you aren’t left with any unwanted texture. Their flavor lends an umami flavor to the sauce that isn’t fishy, but is delicious. Your family will not even know what it is that is lending that rich taste to the dish.
If you are serving this to someone who is vegetarian or want puttanesca without anchovies, I would suggest adding just a small splash of soy sauce to the dish as a replacement. It will bring the salty taste that the anchovies typically provide and it will help with the flavor profile of the dish.
Storing and Reheating Leftovers
Store any leftover Puttanesca in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in a small skillet over low heat until heated through.
What to Serve with Puttanesca
If you make this spaghetti alla puttanesca recipe or any of my other recipes, be sure to leave a comment and let me know what you think.
Pasta alla Puttanesca
Ingredients
- 28 ounces whole San Marzano tomatoes
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 8 ounces spaghetti
- 3 tablespoons olive oil
- 4 garlic cloves minced
- 6 anchovies fillets finely chopped, see note
- 1/2 teaspoon red pepper flakes see note
- 1/2 cup Kalamata olives pitted and diced into quarters
- 1/4 cup parsley minced
- 3 tablespoons capers without their liquid
- dash freshly ground black pepper
Instructions
- In a large bowl, break up the tomatoes with your hands. Set aside.28 ounces whole San Marzano tomatoes
- Bring a large pot of water to a roaring boil. Add the salt and then the dry spaghetti. Cook for the length of time indicated on the box, reserving 1 cup of cooking water before draining.1/2 teaspoon kosher salt, 8 ounces spaghetti
- While the pasta is cooking, place a large skillet over medium-low heat. Add the olive oil and allow it to warm up. Add the garlic, anchovies, and red pepper flakes. Cook until the garlic is fragrant, stirring often, being careful not to brown or burn it. Cook for approximately two minutes.3 tablespoons olive oil, 4 garlic cloves, 6 anchovies fillets, 1/2 teaspoon red pepper flakes
- Add in the broken-up whole tomatoes. Bring to a simmer and cook for 15 to 20 minutes.
- Stir in the olives, capers, and parsley. Season with salt and pepper. Add in the cooked spaghetti and toss to combine. If the sauce is too thick, you can loosen it with some of the reserved pasta water. Serve warm and enjoy.1/2 cup Kalamata olives, 1/4 cup parsley, 3 tablespoons capers, dash freshly ground black pepper
Notes
Shirley says
I assume recipe is developed from canned tomatos.
Just saying cause last of field tomatoes available —so likely need to cook down longer. Pasta cooking:: just add to lay wooden spoon across pot of boiling pasta—really works to keep it boiling with o spill over