Name: Italian Puttanesca
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 8 ounces spaghetti; 2 tablespoons extra virgin olive oil; 4 garlic cloves (minced); 2 teaspoons anchovy paste; 1 (28 ounce can) whole peeled San Marzano tomatoes; 1/2 cup Kalamata olives (pitted and cut in half); 2 tablespoons capers; 1/4 teaspoon red pepper flakes; Black pepper (to taste); 1/4 cup fresh parsley (chopped); 1/4 cup fresh basil (chopped); Salt (only if needed! taste the sauce first); Grated Parmesan cheese for serving (optional)

This easy puttanesca sauce is a bold and comforting Italian classic made from pantry staples. This quick and easy spaghetti alla puttanesca is ready in just 30 minutes, making it the perfect Southern Italian recipe for a weeknight dinner.

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Puttanesca is a Napoli dish created in the 20th century. It's typically made with tomatoes, olive oil, olives, anchovies, chili peppers, capers, and garlic, with vermicelli or spaghetti pasta. This quick pasta recipe is ready in 30 minutes and delivers a bold, briny flavor that’s hard to beat.

The sauteed anchovy fillets really set this sauce apart with a deep umami flavor. The briny and saltiness that comes from the olives and capers add a depth to this pasta recipe not found in other classic red sauces. If bold umami flavors aren't your thing, you might prefer a milder option like this 20-minute pink sauce or Nonna's classic red sauce.

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Key Ingredients
Instructions
Sarah's Top Tips
Troubleshooting Your Puttanesca Sauce
Serving
Storage & Reheating
More Pasta Recipes to Try
Recipe
Comments

Key Ingredients

Ingredients in Italian puttanesca sauce.

Garlic cloves. You can't have a proper Italian classic without a garlicky base!
Anchovy paste. Anchovy paste is sauteed with the garlic which melds beautifully and adds a deep umami flavor. You can adjust the amount based on your flavor preference or omit them. If you prefer, you can use anchovy filets– just be sure to mash them before adding to the pan.
Red pepper flakes. These chili flakes add a hint of spiciness that balances well with the other sweet and salty ingredients.
Can of whole peeled San Marzano tomatoes. San Marzano tomatoes are known for their sweet and mild flavor. We are going to hand-squeeze them to create a rich and flavorful tomato-based sauce.
Kalamata olives. Olives add brininess to the sauce. Buy already pitted olives for an even simpler preparation.
Capers. They contribute a tangy, slightly briny taste that adds depth and complexity to the sauce. If you love the flavor of capers, you’ll enjoy this Chicken Piccata Pasta where capers are the star ingredient.
Fresh herbs. Fresh basil and parsley are used to enhance the flavor of the sauce as well as add a balanced color to the bright red puttanesca sauce.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Step 1: Bring water to a boil in a large pot and cook spaghetti according to package instructions. Reserve some pasta water. Add olive oil to a large skillet over medium heat and sauté the garlic and anchovy paste for 1-2 minutes.

Step 2: Crush the tomatoes with your hands in a bowl and add them to the pan with olives, capers and chili flakes. Stir to combine and allow the sauce to simmer for 15-20 minutes over medium-low heat.

Parsley and spaghetti in a pan with sauce.

Step 3: Toss the spaghetti in the sauce to coat it evenly. Stir in fresh parsley and basil. To thin out the sauce add some of the reserved pasta water.

A pan filled with puttanesca sauce and spaghetti.

Step 4: Top with parmesan, if desired. Serve and enjoy!

Sarah's Top Tips

Use quality ingredients. High-quality ingredients make for the best flavor. Look for ripe, flavorful tomatoes, briny olives, and good-quality capers and anchovy paste. And always use fresh garlic cloves!
Cook anchovies properly. The key is to sauté anchovies or anchovy paste in oil until they dissolve which mellows their flavor and allows them to easily meld into the sauce.
Don't overcook the pasta. Always cook pasta al dente, especially for dishes where it gets tossed in sauce. Slightly undercooking it ensures the perfect texture.
Reserve pasta water. Keep a little reserve of your pasta water to adjust the thickness of your sauce.

Troubleshooting Your Puttanesca Sauce

Too salty? – Reduce the amount of anchovies, capers, or olives and DON'T add any extra salt. A pinch of sugar or honey will balance the saltiness.
Too watery? – Allow the sauce to simmer for longer or add a spoonful of tomato paste to thicken it.
Fishy taste? – Sauté the anchovies until they dissolve completely.

Serving

Serve Puttanesca Pasta as the main course with a side of warm crusty bread and a glass of dry red wine. Garnish with fresh basil, extra red pepper flakes and some parmesan cheese. Serve the pasta with a light and refreshing grilled zucchini salad on the side.

Storage & Reheating

Fridge: If you have extra sauce, store it in an airtight container in the refrigerator for 3-4 days.

Freezer: Store in a freezer-safe container for 3-4 months.

Reheating: To reheat from chilled, add to a saucepan and bring to a simmer for about 10 minutes. To reheat from frozen, defrost in the refrigerator overnight and then add to a saucepan and reheat for 10 minutes.