Pasta alla Puttanesca

Overhead of platter of Pasta Puttanesca with two forks, glass of red wine and sliced baguette sitting beside

5 from 1 vote

Pasta alla Puttanesca

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.

Prep Time5

Cook Time20

Total Time25

Servings: servings

Calories: 341kcal

Author: Lisa Longley

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

Anchovies: The anchovies in this recipe dissolve into the sauce, aren't noticeable, and provide an umami (rather than fishy) flavor to the sauce that is incredible. If you are making this for someone vegetarian you could add a small splash of soy sauce to substitute for this flavor.

Crushed Red Pepper Flakes: These add a lot of flavor without adding a lot of heat. If you are concerned, you could cut it back to 1/4 teaspoons, but even picky eaters don't find the 1/2 teaspoon to be too much.

Nutrition