Italian Puttanesca

Two bowls of pasta next to a glass of wine.

5 from 1 vote

Authentic Italian Puttanesca is a bold and flavorful pasta dish made with anchovies, olives, and capers in a rich tomato sauce. This quick and easy spaghetti alla puttanesca comes together in just 30 minutes, making it perfect for a weeknight dinner.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Italian

Servings: people

Calories: 310.48kcal

Author: Sarah Hill

Equipment

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
½ cup Kalamata olives pitted and cut in half
2 tablespoons capers
¼ teaspoon red pepper flakes
Black pepper to taste
¼ cup fresh parsley chopped
¼ cup fresh basil chopped
Salt only if needed! taste the sauce first
Grated Parmesan cheese for serving optional

Instructions

Bring water to a boil in a large pot. Cook spaghetti according to package directions, reserving some of the paster water for later. (8 ounces spaghetti)
In a large skillet, heat the olive oil over medium heat. Add the garlic and anchovy paste. Sauté for about 1-2 minutes until the garlic is fragrant. (2 tablespoons extra virgin olive oil, 4 garlic cloves, 2 teaspoons anchovy paste)
Crush the tomatoes with your hands, add to the pan with the olives, capers and red pepper flakes. Stir to combine and bring the sauce to a simmer for 15-20 minutes over medium-low heat. Season with black pepper to taste. (1 (28 ounce can) whole peeled San Marzano tomatoes, ½ cup Kalamata olives, 2 tablespoons capers, ¼ teaspoon red pepper flakes, Black pepper)
Add the spaghetti to the skillet with the sauce. Toss to coat the pasta evenly with the sauce. Stir in fresh parsley and basil. If the sauce is too thick, add some of the reserved pasta cooking water to reach your desired consistency. Taste the sauce and season with some salt only if needed! (¼ cup fresh parsley, ¼ cup fresh basil)
Serve topped with grated Parmesan cheese, if desired. (Grated Parmesan cheese for serving)

Video

Notes

Use quality ingredients – High-quality tomatoes, olives, capers, and anchovy paste make a big difference.
Cook anchovies properly – Sauté until they dissolve completely for a mellow flavor.
Don't overcook pasta – Cook pasta al dente to avoid mushiness.
Reserve pasta water – Use to adjust sauce thickness and create a silky finish.
Too salty? – Cut back on anchovies, capers, or olives. A pinch of sugar or honey balances the saltiness.
Too watery? – Simmer longer or add tomato paste.
Fishy taste? – Ensure anchovies are fully dissolved when sautéing.

Fridge: Store in an airtight container for up to 3–4 days.

Freezer: Freeze in a sealed container for up to 3 months.

Reheat: Heat in a pan over low heat. Add a splash of water or olive oil if needed.

Nutrition