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.
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 flavor.
Ingredients 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
- 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 3-4 minutes.
Stir in the tomatoes, capers, and olives. Reduce the heat and simmer for 15-20 minutes or until the sauce has thickened, stirring occasionally. Drain the pasta, add to the skillet, season with salt & pepper, and toss!
- 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.
- 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 the sauce is tasting a bit acidic from the tomatoes, simply add a pinch of sugar.
- If you happen to have some fresh herbs besides the parsley (like basil or oregano), chop 'em up and throw them in!
- I like to use a splatter guard for easy clean-up.
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 fresh pasta for it.
What to serve with this recipe
- It would go great with a slice of crusty 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.
More Italian recipes you'll enjoy
Do you have any questions about this recipe? Did you make it? Let me know in the comments below!
Easy Pasta Puttanesca
- 8 ounces uncooked pasta I used spaghetti
- 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
- 1 (28 fluid ounce) can whole tomatoes (with juices) see note
- 2-3 tablespoons capers drained
- 1/2 cup Kalamata olives pitted and halved
- Salt & pepper to taste
- Chopped fresh parsley optional, to taste
- Boil a 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 the tomatoes (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 water water prior to draining if you wish to thin the sauce) and enjoy.
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Debra Rollo says
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!