This delicious, classic Pasta Puttanesca recipe is so easy to make with just a few basic pantry stables. With just 5 minutes prep time, this dish is ready in no time!
I love recipes like this, that require ingredients you already have in your pantry, recipes like Cacio e Pepe or Aglio e Olio. But this pasta puttanesca is such a classic dish, the main ingredients for the sauce being tomatoes, olives and anchovies.
This tomato based sauce also has a bit of a spicy kick to it, coming from the red pepper flakes and a nice briny flavor coming from the olives and capers. Trust me, all these ingredients work together really beautifully.
Pasta Puttanesca
- Basic pantry ingredients
- Ready in under 30 minutes!
- 5 minute prep time!
- Delicious pasta that the whole family can enjoy!
Did you know that this pasta originated in Southern Italy’s Naples around World War II? Well there are a couple stories floating around, but one of them is that the ladies of the night made this pasta for themselves between clients. Regardless of how this recipe for pasta puttanesca came to be, one thing’s for certain. It’s a classic, basic recipe that’s delicious.
Ingredient Notes
- Pasta: I used linguine pasta here, but you can confidently use spaghetti or tagliatelle.
- Anchovy: You can use the anchovy paste or the anchovy fillets for the base flavor to this recipe. However, I recommend not skipping this ingredient, since it’s a must for this sauce. If using anchovy fillets, you’ll need about 4 fillets.
- Garlic: You just want to smash the garlic with your knife, trust me you won’t feel them when you eat the pasta. They’ll basically melt, and blend in with the sauce.
- Seasoning: I love that kick you get in the aftertaste from the red pepper flakes that are so perfectly masked by the tint of flavor brought by the oregano. If you wish for a milder spiciness, you can opt out of using the red pepper flakes, but still add salt and pepper to taste.
- Olives: I love to use Kalamata olives for their distinct flavor that blends well with the combination of this recipe.
- Capers: Keep in mind to drain the capers but don’t rinse them and leave them whole.
- Tomatoes: Here I use a can of diced tomatoes, but if you find them whole then just keep in mind to dice them at about an inch wide.
How to Make Pasta Puttanesca
- Make the base of the sauce: Add the olive oil to a large skillet or braiser and heat over medium heat. Add the crushed garlic and cook for 30 seconds to 1 minute or until fragrant. Stir in the anchovy paste, and cook for another minute.
- Add the rest of the ingredients to the sauce and simmer: To the skillet, add the tomatoes, olives, capers, red pepper flakes, oregano and stir well. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
- Cook the pasta: While the sauce is simmering, cook the pasta in a large pot of boiling salted water, according to package instructions.
- Add the pasta and finish the dish: Reserve 1 cup of pasta water, then drain the rest and add the pasta along with the pasta water to the tomato sauce. Toss well and season with salt and pepper as needed.
- Garnish and serve: Garnish with freshly grated Parmesan cheese and parsley. Serve immediately.
FAQ’s and Expert Tips
FAQ’s
Puttanesca is an Italian name which translates roughly to “lady of the night.” Some sources call the sauce Roman (The Oxford Companion to Italian Food), but it’s more commonly associated with Naples, the country’s third-largest city and the birthplace of pizza.
For the Puttanesca recipe you can aim for any kind of long pasta, such as spaghetti, linguini, fettuccini or even tagliatelle; it works best with this sauce and it gives it that nice coated texture.
Anchovies does not make this sauce taste fishy. The anchovies have been used since Roman times to give this dish a savory flavor and were not used to impart fishiness.
Tips
- Be mindful to not overcook the pasta you are using. We are aiming for an al dente firmness to it, so check the times on the pasta packs to keep on track of them. A good rule of thumb for cooking al dente pasta is to cook it for 1-2 minutes less than the package directions.
- Don’t throw away your pasta water, it’s gold when it comes to sauces. I always use pasta water and add it to my sauces, especially since pasta tends to soak up all that liquid quickly, you don’t your pasta to dry out, especially if you like your pasta a bit more saucy.
- Pasta puttanesca is best served with some Caesar Salad, or Avocado Tomato Salad. It will also go great along some nice crusty bread.
Leftovers
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
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Pasta Puttanesca
Ingredients
- ¼ cup olive oil
- 3 cloves garlic smashed
- 1 tablespoon anchovy paste or 4 anchovy fillets
- 28 ounce diced tomatoes (1 can)
- ½ cup kalamata olives sliced in half
- ¼ cup capers drained
- ¼ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 pound linguini pasta cooked
- salt and pepper to taste
For Serving
- Parmesan cheese grated
- parsley chopped
Instructions
- Make the base of the sauce: Add the olive oil to a large skillet or braiser and heat over medium heat. Add the crushed garlic and cook for 30 seconds to 1 minute or until fragrant. Stir in the anchovy paste, and cook for another minute.
- Add the rest of the ingredients to the sauce and simmer: To the skillet, add the tomatoes, olives, capers, red pepper flakes, oregano and stir well. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
- Cook the pasta: While the sauce is simmering, cook the pasta in a large pot of boiling salted water, according to package instructions.
- Add the pasta and finish the dish: Reserve 1 cup of pasta water, then drain the rest and add the pasta along with the pasta water to the tomato sauce. Toss well and season with salt and pepper as needed.
- Garnish and serve: Garnish with freshly grated Parmesan cheese and parsley. Serve immediately.
Tips & Notes:
- Be mindful to not overcook the pasta you are using. We are aiming for an al dente firmness to it, so check the times on the pasta packs to keep on track of them. A good rule of thumb for cooking al dente pasta is to cook it for 1-2 minutes less than the package directions.
- Don’t throw away your pasta water, it’s gold when it comes to sauces. I always use pasta water and add it to my sauces, especially since pasta tends to soak up all that liquid quickly, you don’t your pasta to dry out, especially if you like your pasta a bit more saucy.
- Pasta puttanesca is best served with some Caesar Salad, or Avocado Tomato Salad. It will also go great along some nice crusty bread.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
Delicious! Very easy to make. I had everything for the recipe in my pantry. I will definitely make this again.
So glad you liked it!