Name: Pasta Puttanesca Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 28 Ounces San Marzano tomatoes (canned); 4 Tablespoons extra virgin olive oil; 1 shallot (thinly sliced); 4 Cloves garlic (peeled and minced); ¼ Teaspoon dried oregano; 1 Pinch red pepper flakes; 2 Tablespoons capers (non-pareil); ½ Cup kalamata olives (pitted, roughly chopped); 8 Filets anchovies (minced); ½ Teaspoon sea salt; ¼ Teaspoon black pepper (freshly ground); 10 Ounces spaghetti (or other long pasta like bucatini or linguine); fresh parsley (minced, for optional garnish)

Print Recipe· 4.3 from 11 reviews

If you are ready to enjoy a vibrant, bold Italian classic, this Pasta Puttanesca Recipe is your perfect go-to. Bursting with briny olives, savory anchovies, and tangy capers mixed in with a rustic tomato sauce, this dish delivers a punch of flavor that feels indulgent yet straightforward. Every forkful offers a delightful harmony of salty, spicy, and herby notes, making it a timeless favorite that’s both quick to prepare and incredibly satisfying. Once you try this Pasta Puttanesca Recipe, it’s sure to become a staple in your weeknight dinner lineup.

Ingredients You’ll Need

A clear glass bowl filled with bright red peeled whole tomatoes in tomato juice sits on a white marbled surface. To the left, uncooked yellow spaghetti strands lay flat and parallel, stretching upward. Above the bowl, there are small bowls and containers on a wooden cutting board: a small white dish holds brown anchovy fillets, a small glass bowl is filled with dark purple sliced olives, and a tiny white container has green capers. Nearby, a whole brown shallot, a bulb of white garlic, a wooden dish of red chili flakes, and a small wooden bowl with dried oregano sit on the surface. A round glass bottle of golden olive oil is also placed on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet vibrant ingredients is the key to this recipe’s success. Each component plays an essential role, from building the rich sauce texture to layering bold flavors that sing with every bite.

28 ounces San Marzano tomatoes: These canned tomatoes are prized for their sweet and tangy flavor, ideal for a fresh but rustic sauce base.
4 tablespoons extra virgin olive oil: Provides the perfect silky foundation and helps meld the savory ingredients together.
1 shallot, thinly sliced: Adds a subtle sweetness and delicate crunch when sautéed gently.
4 cloves garlic, peeled and minced: Imparts aroma and a bit of pungency that’s signature to Italian cooking.
¼ teaspoon dried oregano: Contributes an earthy, herbaceous note that complements the tangy tomatoes beautifully.
1 pinch red pepper flakes: Brings just the right kick of heat to awaken the palate without overpowering the dish.
2 tablespoons capers (non-pareil): These tiny buds provide a burst of briny brightness that is essential to authentic puttanesca.
½ cup kalamata olives, pitted and roughly chopped: Their deep, fruity saltiness adds texture and depth.
8 filets anchovies, minced: Don’t worry, they dissolve into the sauce, leaving behind umami magic rather than fishiness.
½ teaspoon sea salt: Enhances and balances the natural flavors in the sauce.
¼ teaspoon freshly ground black pepper: Delivers a subtle warmth that rounds out the flavor profile.
10 ounces spaghetti (or bucatini or linguine): Long pasta shapes capture the puttanesca sauce perfectly, ensuring each bite is flavorful.
Fresh parsley, minced (optional garnish): Adds a fresh pop of color and a hint of herbal brightness when sprinkled over the finished dish.

How to Make Pasta Puttanesca Recipe

Step 1: Crush the Tomatoes

Empty the San Marzano tomatoes into a large bowl. Gently crush them with your hands to maintain a rustic texture that avoids the watery or metallic taste sometimes caused by over-processing. Keep the tomatoes and their liquid intact for that perfect saucy consistency. If you prefer a smoother sauce, you can briefly pulse the tomatoes in a blender, but do so lightly to preserve texture.

Step 2: Sauté the Shallot

Heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced shallot and sauté for 2 to 3 minutes until it softens and becomes fragrant, creating a flavorful base for the sauce.

Step 3: Add Aromatics and Anchovies

Stir in minced garlic, dried oregano, red pepper flakes, capers, chopped kalamata olives, and the anchovy filets. Sauté this mixture for 2 to 3 minutes to develop the flavors fully. The anchovies will dissolve into the warm oil, lending rich umami without an overwhelming fishy taste. Cooking a little longer—about 15 to 30 seconds—helps ensure they melt completely.

Step 4: Add Tomatoes and Simmer

Pour the crushed tomatoes into the skillet, then season with sea salt and freshly ground black pepper. Stir everything well and lower the heat to let the sauce gently simmer for 10 to 12 minutes until it thickens slightly, allowing all the ingredients to marry beautifully.

Step 5: Cook the Pasta

While the sauce simmers, cook your spaghetti in salted boiling water following package directions, but stop just before it reaches al dente — this ensures it finishes cooking perfectly when combined with the sauce.

Step 6: Toss Pasta in Sauce

Reserve one cup of pasta cooking water before draining the pasta. Add the pasta directly into the skillet with the Puttanesca sauce, tossing well to coat every strand. Cook over low heat, stirring often, so the pasta absorbs the flavors; add reserved pasta water a little at a time if the sauce needs loosening.

Step 7: Garnish and Serve

Once your pasta is beautifully coated and glossy, remove it from the heat. Sprinkle fresh minced parsley over the top if desired, adding subtle color and brightness to your rustic masterpiece.

How to Serve Pasta Puttanesca Recipe

A white pan with a black inside holds a layer of thick red tomato sauce at the bottom, with some visible chunks and texture. On top, there is a large heap of yellow cooked spaghetti noodles spread unevenly. A wooden spoon is partially under the noodles, resting in the sauce, with its handle extending out of the pan. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of minced fresh parsley adds a lovely visual contrast and a mild herbal note that freshens the rich, savory sauce. For an extra touch, grated Pecorino Romano or Parmesan cheese can also enhance the flavor, though traditional puttanesca is delicious without it.

Side Dishes

A crisp green salad with a simple lemon vinaigrette provides lightness to balance the robust puttanesca flavors. Crusty bread or garlic-rubbed crostini are perfect for dipping into the tangy tomato sauce, rounding out the meal satisfyingly.

Creative Ways to Present

Serve the pasta family-style in a large shallow bowl to highlight the rustic charm. For a modern twist, twirl individual servings neatly on each plate and garnish with a single anchovy filet or an extra olive on top as a delightful preview of what’s inside.

Make Ahead and Storage

Storing Leftovers

Pasta Puttanesca can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often intensify overnight, making leftovers even more delicious. Keep the pasta and sauce together to maintain the perfect balance of texture.

Freezing

While you can freeze the sauce separately for up to 2 months, freezing the pasta with the sauce is not recommended as it may become mushy upon reheating. Freeze the sauce in portion-sized containers for easy future meals.

Reheating

Reheat leftover pasta gently in a skillet over low heat, adding a splash of water or olive oil if needed to loosen the sauce. Avoid microwaving at high power to preserve the texture and flavor that make the Pasta Puttanesca Recipe so special.

FAQs

Can I make this Pasta Puttanesca Recipe without anchovies?

Yes, you can omit anchovies if you prefer a milder flavor, but keep in mind anchovies add important umami depth. Consider adding a splash of soy sauce or miso paste as a substitute to maintain that savoriness.

What kind of olives work best in this dish?

Kalamata olives are traditional due to their rich, tangy taste and meaty texture. If unavailable, other briny black olives can work, but avoid mild green olives as they won’t provide the same robust flavor.

Is Pasta Puttanesca spicy?

The recipe includes red pepper flakes for a gentle, warming heat, but you can adjust this component to your taste. Reduce or omit the flakes if you prefer a milder dish.

Can I use a different type of pasta?

Absolutely! While spaghetti is classic, bucatini or linguine are excellent choices since their long strands hold the sauce well. Short pasta shapes will work but will create a different texture experience.

How long does it take to prepare this Pasta Puttanesca Recipe?

This dish comes together in about 30 minutes, making it a fantastic option for a quick weeknight dinner that doesn’t sacrifice flavor or satisfaction.

Final Thoughts

This Pasta Puttanesca Recipe is a vibrant celebration of bold flavors made with love and simplicity. It’s one of those dishes that feels like a warm hug at the dinner table, rich with character but easy to prepare. Whether you’re craving an authentic Italian meal or experimenting with new pasta dishes, this recipe will soon become a favorite you come back to again and again. So, grab your ingredients and enjoy the magic of making this classic puttanesca at home!