If you have never tried the bold and tangy flavors of a classic Italian sauce, this Pasta Puttanesca Recipe is about to become your new favorite. Bursting with briny olives, capers, and anchovies, all enveloped in a rich tomato base, this dish is a perfect balance of savory and spicy that dances on your palate. It’s quick to make, packed with Mediterranean goodness, and brings such a hearty yet elegant meal to your table that feels both comforting and exciting. Once you taste this Pasta Puttanesca Recipe, you might just find yourself coming back to it again and again.
Ingredients You’ll Need
This Pasta Puttanesca Recipe is made with straightforward, pantry-friendly ingredients that combine to create layers of incredible flavor. Each element plays a crucial role, whether it’s adding depth, zest, or richness, making this dish a standout without any fuss.
- Extra virgin olive oil: Adds a fruity, peppery base and helps sauté the aromatics beautifully.
- Finely chopped onion: Offers sweetness and a tender texture as it softens.
- Garlic cloves, finely chopped: Infuses the sauce with a fragrant, savory punch.
- Canned anchovies, chopped: Provide a salty, umami depth that melts into the sauce.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce.
- Red pepper flakes: Give a subtle heat that lingers pleasantly on the tongue.
- Crushed tomatoes (28-ounce can): Create the bright and tangy body of the sauce.
- Dried oregano: Brings an earthy, herbal note to complement the tomatoes.
- Small capers (non-pariel): Offer bursts of sharp, piquant flavor.
- Pitted olives (black or green), roughly chopped: Add a briny, slightly bitter contrast that makes the dish pop.
- Salt, to taste: Enhances all the natural flavors in perfect harmony.
- Fresh parsley, chopped: Lifts the dish with its bright, fresh flavor and lovely green color.
- Spaghetti, linguine, or fettuccine (1 pound): The pasta base that carries the sauce with silky strands.
- Extra virgin olive oil, for drizzling: A final touch to add gloss and richness before serving.
How to Make Pasta Puttanesca Recipe
Step 1: Heat the Pasta Water
Start by bringing a large pot of salted water to a roaring boil. Properly salted water helps the pasta season from the inside and enhances its natural flavor. While waiting for the water to boil, you can move ahead with prepping the flavorful sauce.
Step 2: Cook the Onions, Anchovies, and Garlic
In a spacious sauté pan, warm the olive oil over medium heat. Add the finely chopped onions and cook them slowly until they become soft and translucent, which typically takes about 4 to 5 minutes. Next, stir in the chopped anchovies along with their oils. You’ll notice the anchovies dissolve almost magically into the oil, lending a sublime depth to the sauce. Then, add garlic and stir for another minute until it releases its fragrant aroma—this step sets the savory foundation you’ll love.
Step 3: Make the Sauce
Now it’s time to build the sauce. Stir in the tomato paste and let it cook for a couple of minutes to tighten its flavor. Then pour in the crushed tomatoes and sprinkle in oregano and red pepper flakes. Finally, toss in the olives and capers that bring that signature briny kick to the dish. Simmer everything together gently, allowing the flavors to marry for about 10 to 15 minutes. This slow simmering concentrates the sauce into a velvety masterpiece.
Step 4: Cook the Pasta
Once your boiling water reaches a vigorous boil, slide in the pasta of your choice—spaghetti, linguine, or fettuccine work beautifully. Cook according to the package instructions until al dente, so the noodles have a perfect bite that won’t get lost under the sauce. Before draining, reserve about half a cup of the pasta water; you’ll see later how handy it becomes to adjust the sauce’s texture.
Step 5: Finish the Sauce
Stir freshly chopped parsley into the sauce; this final burst of herbaceous brightness enlivens everything. If the sauce gets too thick after simmering, gently loosen it with a little of the reserved pasta water. This trick ensures your sauce clings beautifully to the pasta without drying out.
Step 6: Combine and Serve
Drain your pasta, then transfer it to a big bowl. Drizzle with a splash of extra virgin olive oil to enhance gloss and flavor. Add a hearty ladle of the luscious sauce, and toss everything together so every strand is perfectly coated. Serve in shallow bowls with extra sauce spooned on top for that eye-catching finishing touch.
How to Serve Pasta Puttanesca Recipe
Garnishes
A sprinkle of fresh parsley or a few additional capers make wonderful garnishes, adding pops of color and extra flavor. A light drizzle of extra virgin olive oil right before serving adds gorgeous shine and a silky mouthfeel that elevates the dish’s appeal.
Side Dishes
This Pasta Puttanesca Recipe pairs beautifully with crisp, fresh salads such as a simple arugula salad tossed with lemon vinaigrette. Crusty garlic bread or toasted baguette slices are perfect for scooping up the zesty sauce, completing your meal with a satisfying crunch.
Creative Ways to Present
For a charming dinner party touch, serve Pasta Puttanesca on warm ceramic plates with rustic linen napkins and a generous grind of black pepper on top. You can also add some finely grated Parmesan or Pecorino Romano on the side for guests who want an extra cheesy twist.
Make Ahead and Storage
Storing Leftovers
Leftover Pasta Puttanesca keeps well in an airtight container in the refrigerator for up to three days. The flavors often deepen after resting, so your next meal might taste even better!
Freezing
You can freeze the sauce separately in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the fridge and gently reheat to preserve the vibrant flavors. Freeze the pasta separately only if cooked al dente and slightly underdone to avoid mushiness later.
Reheating
To reheat, warm the sauce gently on the stove adding a splash of water or reserved pasta water to refresh its texture. Reheat the pasta quickly in boiling water or drizzle warm sauce over it and toss to heat evenly, ensuring you keep the pasta tender and the sauce luscious.
FAQs
Can I use fresh tomatoes instead of canned crushed tomatoes for Pasta Puttanesca Recipe?
Absolutely! If you prefer fresh tomatoes, peel and crush ripe tomatoes to approximate the same texture. This might yield a fresher, lighter sauce; just allow a bit more simmering time to develop flavors fully.
Is anchovy paste a good substitute for the canned anchovies?
Yes, anchovy paste works well as a convenient alternative. Use about one teaspoon of paste to replace 3 to 4 anchovy fillets. It imparts that irresistible umami flavor without needing chopping.
Can this Pasta Puttanesca Recipe be made spicy?
Definitely! You can increase the amount of red pepper flakes or add a pinch of freshly ground chili for those who love a stronger spicy kick. The beautiful thing about this recipe is its flexibility to suit your heat tolerance.
What type of olives work best in this recipe?
Both black and green olives are traditional and excellent choices, though a mix can add interesting complexity. Just be sure to use pitted olives and chop them roughly to release maximum flavor.
Can I make this recipe vegetarian?
You can omit anchovies to keep it vegetarian, but the anchovies add signature depth and saltiness. To compensate, consider adding a splash of soy sauce or miso paste for added umami, or increase the capers and olives slightly.
Final Thoughts
This Pasta Puttanesca Recipe is a true celebration of bold, vibrant flavors that come together effortlessly for a meal that feels like a warm hug from Italy. The blend of anchovies, capers, and olives makes every bite extraordinary, while the simple ingredients keep it approachable for any home cook. I encourage you to dive in, experiment, and enjoy this delicious little slice of the Mediterranean right in your own kitchen!
Print
Pasta Puttanesca Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Pasta Puttanesca is a robust and flavorful Italian dish featuring a savory tomato sauce infused with anchovies, olives, capers, and red pepper flakes. This easy-to-make recipe comes together in about 40 minutes and combines the bold, briny flavors of the Mediterranean with tender al dente pasta for a satisfying meal perfect for weeknight dinners.
Ingredients
Sauce Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, finely chopped
- 3 to 4 canned anchovies, chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons dried oregano
- 2 tablespoons small (non-pariel) capers
- 3/4 cup (95g) pitted olives (black or green), roughly chopped
- Salt, to taste
- 1/4 cup chopped fresh parsley
Pasta
- 1 pound spaghetti, linguine, or fettuccine
- Extra virgin olive oil, for drizzling
Instructions
- Heat the pasta water: Bring a large pot of salted water to a boil, adding about 1 tablespoon of salt for every 2 quarts of water. This ensures the pasta is properly seasoned while cooking.
- Cook the onions, anchovies, and garlic: In a large, deep sauté pan, heat olive oil over medium heat. Add chopped onions and sauté until soft and translucent, about 4-5 minutes. Add chopped anchovies with their oil and cook for another minute to melt them into the base. Then add chopped garlic and cook for an additional minute until fragrant.
- Make the sauce: Stir in the tomato paste and cook for 2 minutes to develop its flavor. Add crushed tomatoes, oregano, red pepper flakes, olives, and capers. Bring to a simmer, then reduce heat to low and let it gently simmer for 10-15 minutes, stirring occasionally to blend flavors.
- Cook the pasta: When the water reaches a rolling boil, add the pasta and cook following package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- Finish the sauce: Stir chopped fresh parsley into the simmered sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to your desired consistency.
- Combine and serve: Drain the pasta and transfer to a large bowl. Optionally drizzle with a little olive oil, then add a ladle of sauce and toss thoroughly to coat. Serve immediately in shallow bowls with extra sauce spooned on top.
Notes
- You can substitute the pasta type with spaghetti, linguine, or fettuccine depending on your preference.
- Adjust the red pepper flakes to control the spice level of the dish.
- Reserving pasta water is important to adjust the sauce consistency for better coating.
- Use high-quality extra virgin olive oil for the best flavor.
- This dish pairs well with crusty bread to soak up the flavorful sauce.
