Some dinners come together effortlessly but leave a lasting impression—this pasta puttanesca is one of those meals. It’s the kind of dish that feels both familiar and exciting, where every bite delivers a punch of savory, tangy, and briny flavors that dance on your palate.
I remember the first time I made this recipe on a chilly evening, the kitchen filling with the aroma of garlic sizzling in olive oil, mingling with the salty scent of anchovies melting into the pan. The crushed tomatoes simmered gently, their sweetness balancing the sharpness of capers and olives. Tossing the pasta into that sauce, everything clinging perfectly together, it felt like a small celebration. Each forkful was a comforting hug, with just enough heat from the red pepper flakes to keep things interesting. It was a simple meal, but it brought a warmth that lingered long after the last bite.
- Ready in just 30 minutes, perfect for busy weeknights.
- Bold, authentic flavors from classic Italian ingredients.
- Combines tangy, salty, and spicy notes in one satisfying dish.
- Minimal ingredients, maximum taste impact.
- Easy to customize by adjusting heat or adding fresh herbs.
Even if you’re new to cooking with anchovies or capers, this recipe guides you smoothly through each step, helping you build flavor without fuss. It’s approachable yet impressive—a great way to explore Italian cuisine at home without needing hours or complicated prep.
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Pasta Puttanesca
- Total Time: 30 minutes
- Yield: 4
Description
A classic Italian pasta dish featuring a savory and tangy sauce made with tomatoes, olives, capers, and anchovies, tossed with spaghetti for a quick and flavorful meal.
Ingredients
12 ounces spaghetti
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
6 anchovy fillets, chopped
1/2 teaspoon red pepper flakes
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1/2 cup pitted Kalamata olives, halved
2 tablespoons capers, rinsed
1/4 cup fresh flat-leaf parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic, chopped anchovies, and red pepper flakes to the skillet. Cook, stirring frequently, until the garlic is fragrant and the anchovies have dissolved, about 2 minutes.
Add the crushed tomatoes to the skillet. Stir to combine and bring to a simmer. Cook for 10 minutes, stirring occasionally.
Stir in the Kalamata olives and capers. Simmer for an additional 5 minutes to blend the flavors.
Season the sauce with salt and freshly ground black pepper to taste.
Add the drained spaghetti to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time to loosen the sauce as needed.
Remove from heat and stir in the chopped parsley.
Divide the pasta among serving plates and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
FAQ
Can I use a different type of pasta? Yes, spaghetti works best here, but feel free to swap in linguine or bucatini for a twist.
What if I don’t like anchovies? They dissolve into the sauce, adding depth rather than fishiness. However, you can reduce the amount or skip them if preferred.
How spicy is this dish? The red pepper flakes add a gentle heat that you can adjust to taste or leave out entirely.
Can I prepare the sauce ahead of time? Absolutely. The sauce tastes even better the next day, making it an excellent make-ahead option.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days and reheat gently, adding a splash of water if needed.
This pasta puttanesca is ready whenever you crave something vibrant and satisfying without a lot of fuss. Give it a try, save it for later, and let the flavors speak for themselves.