Name: Pasta Puttanesca Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces spaghetti or linguine; 2 tablespoons olive oil; 4 cloves garlic, minced; 1/2 teaspoon crushed red pepper flakes (optional); 5 anchovy fillets, chopped; 1 (28-ounce) can crushed tomatoes; 1/2 cup pitted Kalamata olives, sliced; 2 tablespoons capers, drained; 1/2 teaspoon dried oregano; Salt and black pepper to taste; 1/4 cup chopped fresh parsley; Grated Parmesan cheese (optional, for serving)

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If you’re craving a bold, briny, and utterly satisfying Italian classic with pantry staples, this Pasta Puttanesca Recipe is about to become your new go-to weeknight dinner. Spaghetti is tossed with a zesty sauce of tomatoes, olives, capers, garlic, and anchovies, creating a dish that’s bursting with flavor and takes just thirty minutes from start to finish. Whether you’re a seasoned Mediterranean food lover or just discovering these vibrant flavors, you’ll be amazed by how these simple ingredients transform into a meal that tastes like a little trip to the Amalfi coast.

Ingredients You’ll Need

This recipe keeps things delightfully simple, relying on a handful of ingredients that each play a starring role. Every item in the list brings something special—richness, tang, heat, or bright color—to the overall Pasta Puttanesca Recipe.

Spaghetti or linguine (12 ounces): The classic base; choose your favorite long pasta shape for best results.
Olive oil (2 tablespoons): Provides a silky foundation for the sauce and helps marry the flavors.
Garlic, minced (4 cloves): Adds irresistible aroma and punchy undertones—don’t be shy!
Crushed red pepper flakes (1/2 teaspoon, optional): For a subtle kick; adjust to your heat preference.
Anchovy fillets, chopped (5): They melt into the sauce for deep, savory umami, not fishiness.
Crushed tomatoes (1 28-ounce can): Forms the rich, tangy backbone of the sauce—opt for high-quality for the best flavor.
Kalamata olives, pitted and sliced (1/2 cup): Brings a briny, meaty bite that’s signature to puttanesca.
Capers, drained (2 tablespoons): Tiny bursts of tart and saltiness add complexity with every forkful.
Dried oregano (1/2 teaspoon): Offers a subtle earthiness that ties the whole sauce together.
Salt and black pepper, to taste: For perfect seasoning—remember the olives and capers already add saltiness.
Fresh parsley, chopped (1/4 cup): Sprinkled at the end for a fresh, herbal lift and vibrant color.
Grated Parmesan cheese, optional: For a final, nutty flourish—skip if you want to keep it dairy-free.

How to Make Pasta Puttanesca Recipe

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add your spaghetti or linguine and cook until just al dente according to package instructions. Right before draining, scoop out about half a cup of that starchy pasta water—you might need it to help the sauce cling beautifully later. Drain the pasta and set it aside.

Step 2: Sauté the Aromatics and Anchovies

While the pasta cooks, grab a large skillet and warm the olive oil over medium heat. Toss in the minced garlic, red pepper flakes if using, and those chopped anchovy fillets. Stir constantly for 2 to 3 minutes. You’ll notice the anchovies almost disappear, infusing the oil with incredible flavor and creating that signature depth you want in a Pasta Puttanesca Recipe.

Step 3: Build the Sauce

Pour in the crushed tomatoes, followed by the sliced Kalamata olives, drained capers, dried oregano, and a pinch of salt and pepper. Give everything a good stir to combine, then let the mixture simmer gently for 10 to 15 minutes. Stir occasionally as the sauce thickens and the flavors meld into a bright, briny, and slightly spicy masterpiece.

Step 4: Toss Pasta with Sauce

Add your drained pasta directly into the skillet with the sauce. Using tongs or a large spoon, toss everything together so every strand is coated. If the sauce seems a bit thick, drizzle in some of the reserved pasta water a little at a time until you reach your desired consistency. Let it cook together for another 1 to 2 minutes so the pasta soaks up all those punchy flavors.

Step 5: Finish and Serve

Turn off the heat and stir in the fresh chopped parsley. This last flourish brightens the whole dish. Serve your Pasta Puttanesca Recipe piping hot, passing grated Parmesan at the table for anyone who wants a cheesy finish.

How to Serve Pasta Puttanesca Recipe

Garnishes

Top each bowl with a sprinkle of fresh parsley, a few extra olives or capers if you have them, and a light dusting of grated Parmesan for those who love a touch of creamy richness. A drizzle of extra-virgin olive oil just before serving adds a glossy finish and amplifies the Mediterranean aroma.

Side Dishes

Keep things simple and let the bold flavors shine by serving your Pasta Puttanesca Recipe alongside a crisp green salad or some garlicky sautéed greens. Warm, crusty bread is perfect for mopping up the saucy goodness left on your plate—don’t let a drop go to waste!

Creative Ways to Present

For a fun twist, twirl the pasta into little nests on each plate and top with extra capers and olives for visual flair. You can also serve it family-style in a big, rustic bowl, letting everyone help themselves—just like an Italian trattoria. If hosting, pair with a bold red wine and a simple antipasto platter for an effortlessly festive meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pasta Puttanesca Recipe, let it cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to three days, making for a flavorful lunch or quick dinner later in the week.

Freezing

For longer storage, you can freeze the sauce on its own for up to two months. Simply thaw it overnight in the fridge and toss with freshly cooked pasta when ready to serve. While you can freeze the whole dish, the pasta’s texture is best when made fresh.

Reheating

Gently reheat leftovers in a skillet over low to medium heat, adding a splash of water to loosen the sauce if needed. Avoid microwaving, as this can make the pasta gummy. Fresh parsley and a drizzle of olive oil will revive the flavors for a nearly-as-good-as-new meal!

FAQs

Can I make Pasta Puttanesca Recipe vegetarian?

Absolutely! Just skip the anchovies. You’ll lose a bit of the signature umami depth, but the olives and capers still create plenty of flavor. For an extra savory punch, you can add a splash of soy sauce or a few chopped sun-dried tomatoes.

What kind of olives work best?

Kalamata olives are the classic choice for their rich, fruity flavor and beautiful dark color. However, any briny black or green olive you love will work—just make sure they’re pitted and sliced for easy eating.

Is it very spicy?

The heat is totally up to you! The red pepper flakes add just a gentle warmth, but you can easily adjust the amount or leave them out if you prefer your Pasta Puttanesca Recipe on the milder side.

Do I really need anchovies?

Anchovies are traditional and really do melt away, leaving just a deep, savory flavor rather than a fishy taste. But if you’re not a fan, feel free to reduce the amount or omit them entirely—your Pasta Puttanesca Recipe will still be delicious.

Can I use fresh tomatoes?

You can use fresh tomatoes when they’re in season! Just chop them and let them cook down a bit longer to achieve a saucy consistency. Canned crushed tomatoes are a great shortcut, especially when fresh aren’t at their best.

Final Thoughts

If you’re looking for a dish that’s fast, bold, and truly satisfying, this Pasta Puttanesca Recipe should be at the top of your list. With its punchy flavors and quick prep, it’s perfect for busy nights or whenever you want to treat yourself to something special. Give it a try, and don’t be surprised if it becomes a regular in your kitchen!

Pasta Puttanesca Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A classic Italian pasta puttanesca recipe featuring a flavorful sauce made with olives, capers, anchovies, and tomatoes, tossed with spaghetti or linguine for a quick and satisfying meal.

Ingredients

Scale

Pasta

12 ounces spaghetti or linguine

Sauce

2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
5 anchovy fillets, chopped
1 (28-ounce) can crushed tomatoes
1/2 cup pitted Kalamata olives, sliced
2 tablespoons capers, drained
1/2 teaspoon dried oregano
Salt and black pepper to taste

Finishing

1/4 cup chopped fresh parsley
Grated Parmesan cheese (optional, for serving)

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
Prepare Sauce Base: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic, crushed red pepper flakes, and anchovies. Sauté for 2 to 3 minutes, stirring often, until fragrant and the anchovies have melted into the oil.
Add Sauce Ingredients: Stir in crushed tomatoes, sliced Kalamata olives, capers, dried oregano, and a pinch of salt and black pepper. Simmer the sauce for 10 to 15 minutes, stirring occasionally to develop flavors.
Toss Pasta with Sauce: Add the drained pasta to the skillet and toss well to coat with the sauce. Add reserved pasta water a little at a time if needed to loosen the sauce. Cook for 1 to 2 more minutes to let flavors meld.
Finish and Serve: Remove from heat and stir in fresh chopped parsley. Serve hot with grated Parmesan cheese if desired.

Notes

Anchovies add traditional umami flavor without tasting fishy, but they can be reduced or omitted based on preference.
Use whole canned tomatoes and crush them by hand if you prefer a chunkier texture in the sauce.
This dish is quick to prepare, making it perfect for busy weeknights.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian