Pasta Puttanesca
Pasta puttanesca is a bold pantry dinner with tomatoes, olives, capers, garlic, and anchovies. It comes together fast, tastes deeply savory, and needs very little chopping.
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 10mCook 25mItalianPasta Recipes
Pasta puttanesca is the kind of meal you can make when the fridge looks quiet but the pantry is doing its job. Canned tomatoes, briny olives, capers, garlic, and a few anchovies turn into a sharp, savory sauce while the pasta cooks.
The anchovies do not make the sauce taste fishy. They melt into the oil and add saltiness and depth, much like a seasoning. If you have been unsure about cooking with them, this is a friendly place to start.
Use spaghetti, linguine, or another long pasta shape. The sauce is loose and glossy, so it clings well without needing cream, butter, or a long simmer.
01What you'll need
Ingredients
11 items · 4 servings
- 12 ounces dry spaghetti or linguine
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes, or less to taste
- 4 oil-packed anchovy fillets, drained and finely chopped
- 1 (28-ounce) can no-salt-added crushed tomatoes
- 1/2 cup pitted Kalamata olives, halved or roughly chopped
- 2 tablespoons drained capers
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
- Freshly ground black pepper, to taste
02How to make it
Step-by-step
1. Boil the pasta water
Bring a large pot of water to a boil. Because the sauce has anchovies, olives, and capers, you can skip salting the water or use only a small pinch if you prefer. Add the pasta and cook until just shy of al dente, which means tender but still a little firm in the center.
2. Save some pasta water
Before draining, scoop out 1 cup of the starchy pasta water. This water helps loosen the sauce and makes it cling to the noodles. Drain the pasta and set it aside.
3. Warm the oil and garlic
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook for 1 to 2 minutes, stirring often, until the garlic smells fragrant but has not browned.
4. Melt the anchovies
Add the chopped anchovies to the skillet. Stir and mash them lightly with a spoon for about 1 minute. They will break down into the oil and season the base of the sauce.
5. Simmer the tomato sauce
Pour in the crushed tomatoes. Stir in the olives, capers, and dried oregano. Bring the sauce to a gentle simmer, then cook for 10 to 12 minutes, stirring now and then, until it thickens slightly.
6. Toss in the pasta
Add the drained pasta to the skillet. Toss well with tongs until the noodles are coated. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until it looks glossy and moves easily through the pasta.
7. Finish and serve
Stir in most of the parsley and add black pepper to taste. Taste before adding any extra salt; the olives, capers, and anchovies usually provide enough. Serve hot with the remaining parsley on top.
03From our kitchen
Cook's tips
- Make-ahead: The sauce can be made up to 3 days ahead. Cool it, refrigerate it in an airtight container, then reheat gently before tossing with freshly cooked pasta.
- Storage: Leftovers keep for up to 4 days in the refrigerator. Reheat in a skillet or microwave with a splash of water to loosen the sauce.
- Anchovy swap: For a no-anchovy version, leave them out and add 1 teaspoon white miso or 1 extra tablespoon capers for savory depth. The flavor will be different but still good.
- Tomato choice: No-salt-added crushed tomatoes keep the sauce from becoming too salty. If using regular canned tomatoes, taste carefully before adding any extra seasoning.
- Heat level: Use 1/4 teaspoon red pepper flakes for mild heat, 1/2 teaspoon for medium, or more if you like a spicy puttanesca.
- Pasta shapes: Spaghetti and linguine are classic, but penne, rigatoni, or fusilli also work. Short shapes are especially good for leftovers.
Cook's note
Nutrition was calculated with no-salt-added crushed tomatoes and the listed briny ingredients. Salt added to pasta water or at the table will increase the sodium.
04Frequently asked
Questions & answers
Does pasta puttanesca taste fishy?
Not when made with a small amount of anchovy. The fillets melt into the olive oil and give the sauce a savory, salty background flavor rather than a strong fish taste.
Can I make pasta puttanesca without anchovies?
Yes. Leave them out and add a little extra caper, olive, or 1 teaspoon white miso for depth. It will not be strictly traditional, but it will still be a bright, briny tomato pasta.
Can I use fresh tomatoes instead of canned?
Yes, but the sauce may need longer to cook. Use about 2 pounds chopped ripe tomatoes and simmer until they break down and the sauce thickens. Canned crushed tomatoes are more consistent year-round.
Why is my puttanesca too salty?
The usual cause is salted pasta water plus salty olives, capers, anchovies, or regular canned tomatoes. Use no-salt-added tomatoes, rinse capers if needed, and taste the sauce before adding any salt.
What should I serve with pasta puttanesca?
A simple green salad, roasted broccoli, or crusty bread works well. The pasta is bold and salty, so fresh or lightly cooked vegetables are a good match.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat13 g
- 17%
- Saturated Fat1.9 g
- 10%
- Cholesterol4 mg
- 1%
- Sodium558 mg
- 24%
- Total Carbohydrate81 g
- 29%
- Dietary Fiber8 g
- 29%
- Total Sugars11 g
- Protein16 g
- 32%
- Vitamin D0.1 mcg
- 1%
- Calcium119 mg
- 9%
- Iron6.5 mg
- 36%
- Potassium841 mg
- 18%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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