Pasta Puttanesca
Pasta Puttanesca is a quick, savory Italian classic that delivers robust flavor using pantry staples like anchovies, olives, and capers. The recipe comes together in under an hour, with a simmered tomato sauce that’s perfect for coating strands of spaghetti or linguine. Briny, tangy, and comforting, it’s a fantastic go-to for busy evenings or casual entertaining.
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.
