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Bowl of easy pasta puttanesca with bold flavor and vibrant tomato sauce.

Pasta Puttanesca

A cozy and satisfying pasta dish made with a bold and briny puttanesca sauce, perfect for a quick weeknight dinner using pantry staples.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 12 ounces Spaghetti or linguine Any pasta can work.
  • 2 tablespoons Olive oil For sautéing.
  • 3 cloves Garlic, sliced or minced Adjust to taste.
  • 2 fillets Anchovy fillets From a tin or jar.
  • 28 ounces Crushed tomatoes Canned whole tomatoes can be broken up.
  • 1 cup Kalamata olives, roughly chopped Or any black olives.
  • 2 tablespoons Capers, drained
  • 1 teaspoon Red pepper flakes Optional for heat.
  • to taste Salt and black pepper Adjust according to taste.
  • 1 tablespoon Parsley, chopped Optional for garnish.

Method
 

Cooking the Pasta and Sauce
  1. Put a large pot of water on to boil. Salt it generously once it boils.
  2. In a skillet, warm a few tablespoons of olive oil over medium heat.
  3. Add garlic and cook until fragrant, about 30 seconds to 1 minute. Do not let it brown.
  4. Add anchovies and stir until they melt into the oil.
  5. Add crushed tomatoes, olives, capers, and red pepper flakes if using.
  6. Let the sauce simmer for 8 to 12 minutes, stirring occasionally. Taste and adjust seasoning if necessary.
  7. Cook the pasta until just tender, reserving about 1 cup of pasta water before draining.
  8. Toss the pasta with the sauce, adding a splash of reserved pasta water if it looks too thick.
  9. Finish with chopped parsley and a drizzle of olive oil if desired.

Notes

Puttanesca is traditionally not served with cheese, but you can add a little parmesan if desired. This sauce can be kept in the fridge for about 3 days.