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Pasta Puttanesca is a bold, rustic Italian dish packed with savory depth and ready in under 45 minutes—making it perfect for weeknight cooking.
Anchovies melt into the base, adding a rich umami flavor without tasting overtly “fishy,” while olives and capers deliver briny intensity that pairs beautifully with the tang of tomatoes.
This dish is not only quick and satisfying, but also naturally low in saturated fat and free from added sugars.
It’s a great choice for those following a Mediterranean-inspired diet, offering heart-healthy fats from olive oil and a modest 14g of protein per serving.
The fiber from whole grain pasta (if used) and tomatoes supports digestion and helps keep you full.
Whether you’re cooking for one or meal-prepping for the week, this vibrant, pantry-friendly pasta is both nourishing and delicious.
Must-Have Tools for Perfect Results
All-Clad Stainless Steel Sauté Pan (12-Inch)
Perfect for simmering the rich tomato sauce without burning, this wide, deep pan distributes heat evenly. Its high sides keep sauces from splashing—ideal for everyday sautéing, stewing, or frying.
Cuisinart Chef’s Classic 6-Quart Stockpot
A dependable pot for boiling pasta, especially when making family-sized portions. It’s also perfect for soups, stews, and any large-batch cooking, offering durability and versatility in one.
Microplane Premium Zester/Grater
Though not listed directly in the recipe, a Microplane is perfect if you want to finish the dish with a dusting of Parmesan or zest some lemon for brightness. Compact, sharp, and essential in any kitchen.
OXO Good Grips Garlic Press
Chopping garlic can be tedious. This tool makes it fast and easy to extract fresh garlic flavor with no mess. Its ergonomic design and ease of cleaning make it a go-to tool for prep.
KitchenAid Pasta Server
A must for scooping and serving long noodles like spaghetti or linguine. Its pronged edges and deep bowl grip the pasta and help portion sauce evenly, making plating elegant and efficient.
Pasta Puttanesca
Equipment
- 1 large sauté pan or skillet
- 1 large stockpot (for boiling pasta)
- 1 fine mesh strainer or colander
- 1 garlic press or sharp knife
- 1 pasta server or tongs
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup finely diced yellow onion
- 3 cloves garlic minced
- 3 to 4 anchovy fillets finely chopped
- 2 tablespoons tomato paste
- ½ teaspoon crushed red pepper flakes
- 1 28-ounce can crushed tomatoes
- 2 teaspoons dried oregano
- 2 tablespoons small capers preferably non-pareil, drained
- ¾ cup pitted olives black or green, roughly chopped
- 1 pound spaghetti linguine, or fettuccine
- Salt for pasta water
- Extra virgin olive oil for finishing
- ¼ cup chopped fresh parsley
Instructions
- Prepare the Pasta Water: Fill a large stockpot with water and add about 1 tablespoon of salt per 2 quarts of water. Bring it to a boil over high heat. While waiting, move on to building your sauce.
- Sauté Aromatics and Anchovies: In a wide, deep sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and cook until they turn soft and translucent, about 4 to 5 minutes. Stir in the chopped anchovies and allow them to melt into the oil. Add the minced garlic and cook for another 30 to 60 seconds until fragrant.
- Develop the Sauce: Stir in the tomato paste and let it cook for 2 minutes, stirring occasionally, until it deepens in color. Add the crushed tomatoes, oregano, red pepper flakes, capers, and chopped olives. Stir well and bring the sauce to a gentle simmer. Reduce the heat to low and let it cook uncovered for 10 to 15 minutes to allow the flavors to blend.
- Cook the Pasta: Once the water is boiling, add the pasta and cook until al dente, according to the package instructions. Reserve about ½ cup of the pasta cooking water before draining.
- Finish the Sauce: Stir the chopped parsley into the simmering sauce. If the sauce seems too thick, add a few tablespoons of the reserved pasta water to loosen it slightly.
- Toss and Serve: Drain the cooked pasta and place it in a large serving bowl. If desired, drizzle a bit of olive oil to prevent sticking. Add a ladleful of the sauce and gently toss the pasta to coat. Serve in shallow bowls, topped with additional sauce and fresh parsley if desired.
Notes
- Anchovy Flavor Tip: Don’t be afraid of the anchovies—they melt into the sauce and add a savory umami base that’s not overly fishy.
- Olive Options: Black olives such as Kalamata or green varieties like Castelvetrano work well. Use what you have on hand for a salty, briny bite.
- Spice Level: Adjust the crushed red pepper flakes to taste—½ teaspoon adds noticeable heat without overwhelming the dish.
- Make It Whole Grain: Swap in whole wheat pasta for added fiber and a heartier bite.
- Meal Prep Friendly: The sauce keeps well in the fridge for up to 4 days and can be frozen for up to 2 months, making it a great make-ahead option.
Chef’s Secrets for Incredible Flavor
The magic of Pasta Puttanesca lies in building layers of deep, savory flavor with a few humble pantry staples.
Start by allowing the anchovies to slowly melt into the olive oil—this step creates a rich umami base without leaving any fishy aftertaste.
Sautéing the onions until translucent and lightly caramelized enhances the natural sweetness, which balances the briny capers and olives.
Always simmer the tomato sauce gently rather than rushing the process; this allows all the bold ingredients to mingle and mellow.
And don’t skip the tomato paste—it intensifies the richness and adds body to the sauce. Finally, reserve a bit of pasta cooking water.
This starchy liquid is key for loosening the sauce and helping it cling to each strand of pasta for that luscious, restaurant-quality texture.
Serving Suggestions to Complete the Meal
This pasta dish is bold and satisfying on its own but shines even brighter when paired thoughtfully.
A crisp green salad with lemon vinaigrette or arugula tossed with olive oil and shaved Parmesan offers the perfect contrast to the sauce’s richness.
For extra protein, consider serving it with grilled shrimp, seared tuna, or roasted chicken breast.
A side of crusty bread is ideal for soaking up any extra sauce—especially if you’re using fresh sourdough or Italian ciabatta.
To elevate the experience further, pour a glass of dry red wine like Chianti or a light-bodied Barbera.
And for dessert? Keep it simple and refreshing with fresh fruit or a scoop of lemon sorbet.
Storage Tips for Maximum Freshness
Pasta Puttanesca stores beautifully, making it an excellent candidate for meal prepping or enjoying leftovers.
Let the sauce cool completely before transferring it to an airtight container.
It can be refrigerated for up to 4 days or frozen for up to 2 months.
If freezing, store the sauce separately from the pasta for best texture.
Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if it thickens.
Cooked pasta, when stored separately, can be tossed with a bit of olive oil to prevent sticking and reheated quickly in boiling water or the microwave.
Frequently Asked Questions (FAQs)
1. Can I skip the anchovies?
Yes, though anchovies add depth and umami to the sauce, you can leave them out or substitute with a teaspoon of miso paste or a splash of soy sauce to mimic the savory richness.
2. What type of olives work best?
Traditional recipes use oil-cured black olives, but Kalamata or green olives like Castelvetrano are delicious too. Use what you enjoy or have available, just be sure they’re pitted and coarsely chopped.
3. Is this recipe vegetarian or vegan?
It’s not vegetarian due to anchovies, but you can make it vegetarian by omitting them. To make it vegan, ensure no animal-based pasta is used and use plant-based oil only.
4. Can I use fresh tomatoes instead of canned?
Yes, though canned crushed tomatoes provide consistent flavor and texture. If using fresh tomatoes, peel and crush them first, and cook the sauce a bit longer to concentrate the flavor.
5. What pasta shapes work besides spaghetti?
Spaghetti is traditional, but other long noodles like linguine or fettuccine work great. Short shapes like penne or rigatoni can be used too if you prefer more sauce in every bite.
This recipe is inspired by simplyrecipes and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.