You'd be surprised at how quick and easy Pasta alla Puttanesca is to make with a few key ingredients like anchovies, black olives, capers and your favorite pasta.
Anchovies are one of my family's favorite ingredients which makes this puttanesca recipe worth making.
If you like a good pasta dish with anchovies, try my recipe for Traditional Italian Pasta with Anchovies. You also might like my Calabrese Crispelle Fritters with Anchovy Fillets or my Easy Creamy Garlic Parmesan Chicken Pasta Recipe.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
This spaghetti alla puttanesca recipe is a tomato-based sauce and it's an easy dish to make. But you'll also love this pasta dish because:
- quick and easy home-cooked meal that comes together in about 30 minutes
- the ingredients play off one another to boost the flavor of this dish and bring out a depth of flavor
- the anchovies literally melt leaving a savory sauce taste that both kids and adults will like
- servings are adjustable
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What is Pasta alla Puttanesca?
Pasta alla puttanesca is a traditional tomato-based pasta sauce originating from southern Italy and is usually served with spaghetti pasta. The key ingredients include anchovy, capers, olives and a spicy tomato sauce.
My family loves anchovies but they're not a fan of spicy food. While red pepper flakes are a key ingredient, I usually forgo adding them to my tomato sauce.
The Best Tomato for Pasta Sauce
When making tomato sauce, I always try to use San Marzano tomatoes because these are sweet and have a low acidity with a robust flavor.
San Marzano tomatoes are coveted by Italians like my parents for these very reasons. Each year they grow rows and rows of fresh tomatoes in their backyard garden and then jar them for use during the year.
Ingredients
To make this puttanesca sauce, you'll need: olive oil, cloves of garlic, anchovy fillets, black olives, capers, crushed San Marzano tomatoes, tomato paste, fresh basil, chili flakes, spaghetti and salt and fresh ground pepper
For exact measurement details see recipe card...
How to Make Pasta alla Puttanesca Sauce
In a large skillet, heat olive oil and garlic until fragrant over medium heat.
Add capers, olives and chopped anchovies. Cook for 2 minutes or until anchovies look like they are melting.
Add crushed tomatoes, chili flakes and tomato paste. Season with salt and pepper if needed. Bring to boil and simmer for 30 minutes.
In the meantime, fill a large pot with salted water and bring to a boil. Once it begins to boil add spaghetti to boiling water and cook until al dente.
Do not drain pasta. Once cooked, scoop out of water and toss into the skillet with the puttanesca sauce and mix with the sauce to cover all spaghetti strands with sauce. If the pasta is too dry add a scoop of pasta water. Garnish with chopped fresh basil or fresh oregano.
Storage:
Store any leftovers in an airtight container refrigerated for 3 to 4 days. Warm up in the microwave or on the stovetop for best results.
Top Tips
Scoop pasta into the skillet with the puttanesca sauce a little at a time and mix with the sauce to ensure that the pasta is well coated with the sauce.
If the sauce is to dry, add a little bit of pasta water to thin out the sauce.
I don't usually sprinkle parmesan cheese on pasta with anchovies, but this is a personal preference.
Substitutions and Variations
Spaghetti puttanesca used key ingredients. Here are a few ways to customize your dish:
- Kalamata olives - instead of black olives, use Greek Kalamata olives they will be just as good
- Hot Pepper oil or Chili Peppers - use hot pepper oil or chili peppers rather than chili flakes
- Cherry Tomatoes - add cherry or grape tomatoes for a burst of flavor
- Anchovy Paste - use anchovy past in place of anchovies
- Flaked Tuna - use flaked tuna in place of anchovies
- Red Wine - deglaze the pan before adding crushed tomato, tomato paste and chili flakes for more of a savory taste
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
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Recipe Details
Pasta alla Putanesca
https://easyhomemaderecipes.caIngredients
- 4 tbsp olive oil
- 3 garlic clove
- 1½ oz anchovy fillets about 12 fillets, drained and chopped
- ½ black olives whole or chopped
- 2 tbsp capers drained
- 24 oz crushed tomatoes
- 2 tbsp tomato paste
- ¼ tsp Chili Flakes (optional)
- salt and pepper to taste
- 16 oz spaghetti
- 5 leaves fresh basil or fresh oregano, chopped
Instructions
- In a large skillet, heat olive oil and garlic until fragrant. Add capers, olives and chopped anchovies. Cook for 2 minutes or until anchovies look like they are melting.4 tbsp olive oil, 1½ oz anchovy fillets, 3 garlic clove, 2 tbsp capers, ½ black olives
- Add crushed tomatoes, tomato paste and chilli flakes. Season with salt and pepper if needed. Bring to boil and simmer for 30 minutes.24 oz crushed tomatoes, 2 tbsp tomato paste, salt and pepper, ¼ tsp Chili Flakes
- In the meantime, fill a large pot with salted water and bring to a boil. Once it begins to boil add spaghetti and cook until al dente.16 oz spaghetti
- Do not drain pasta. Once cooked, scoop out of water and toss into the skillet with the puttanesca sauce and mix with the sauce to cover all spaghetti strands with sauce. If the pasta is too dry add a scoop of pasta water. Garnish with chopped fresh basil or fresh oregano.5 leaves fresh basil
- Serve immediately.
Notes
Top Tips
Scoop pasta into the skillet with the puttanesca sauce a little at a time and mix with the sauce to ensure that the pasta is well coated with the sauce. If the sauce is to dry, add a little bit of pasta water to thin out the sauce. I don't usually sprinkle parmesan cheese on pasta with anchovies, but this is a personal preference.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Claudia says
Just made this and it was so simple and full of punchy flavor—definitely going in my weeknight dinner rotation! 🍝
AmyG says
Glad you liked it Claudia!
Nicole says
This pasta recipe is so delicious!! It’s amazing what some olives and capers can do to level up your dish.
AmyG says
So happy that you enjoyed it!
Krystle Smith says
This was so easy to make and came together in no time. The anchovies gave it a rich and savory flavor. Also, I shared the recipe to a friend.
AmyG says
Thanks so much for your feedback and glad you enjoyed it!
amy liu dong says
This was rustic, flavorful, and easy to make. My family loved it!
AmyG says
Glad you liked it!
Paula says
This pasta alla putanesca was fantastic! It was my first time trying the dish and I love how the capers added to the flavors in the dish!
AmyG says
Glad you liked it!