Main Dishes
Pasta Puttanesca
Prep
5 minutes
Cook
30 minutes
Yield
2
Pasta puttanesca is a delicious Italian pasta dish that is made with tomatoes, anchovies, olives, and other fantastic flavors that come together in just 35-minutes.
Pasta puttanesca is an Italian pasta dish that was invented in Naples that’s made with tomatoes, olive oil, olives, anchovies, chili peppers, capers, and garlic. It’s really flavorful, super comforting, and the perfect easy pasta dish for a busy weeknight.
Why you’ll love this puttanesca:
- Quick: Make this puttanesca recipe in only 35-minutes
- Flavorful: This recipe is full of flavor from the garlic, basil, olives, and anchovies
- Easy: This puttanesca pasta recipe is so easy-to-make but is not short of flavor
Ingredient Notes:
San Marzano Tomatoes: These aren’t just any canned tomatoes San Marzanos are some of the best in the world. They are the gold standard and often what many pasta sauce recipes call for. Do yourself a favor and opt for these tomatoes over typical canned tomatoes.
Anchovies: This recipe is not vegetarian as there are anchovies in here for flavor. Anchovies can be purchased in a can with most canned fish at the grocery store and they add a fishy and salty flavor to the sauce.
How to make puttanesca:
- In a large deep pan add olive oil and heat over medium heat.
- Add the anchovies, cook for about 2-3 minutes to gently breakdown the anchovies, they will dissolve into the oil. Then add the garlic and cook until fragrant, about 1-2 minutes.
- Add in the canned tomatoes with their juices and stir.
- Then add in the chili flakes, dried oregano, salt, pepper, sugar, basil, olives, and capers.
- Turn the heat to medium-low and keep at a simmer, stirring occasionally, keeping the pan covered partially. Cook for about 20-30 minutes until the sauce is thickened to your liking.
- While the sauce is cooking, cook the pasta according to package directions and save 1/2 cup pasta water. Drain the pasta and set aside.
- When the sauce is ready, mix the pasta directly into the sauce and add a little pasta water if needed to thin. Taste and adjust seasoning with more salt if desired.
Noodles: This recipe is also delicious with spaghetti and linguine noodles if you prefer a different type of pasta.
Want to add a protein to this pasta? Try adding canned tuna or shredded chicken to the sauce as it’s finishing and let it simmer with the sauce for a few minutes.
Serving: Make this a complete meal by serving with our Warming Caesar Salad (with a twist) or make a classic caesar salad with romaine lettuce and our Homemade Caesar Salad Dressing Recipe .
Other pasta recipes you’ll love:
- Pesto Pasta Bake
- Vegan Pasta Sauce Recipe
- Greek Style Vegetarian Pasta
- Truffle Pasta Recipe
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Pasta Puttanesca
Video
Ingredients1x2x3x
- 1/3-1/2 package spaghettini
- ¼ cup olive oil
- 5 anchovies
- 3 garlic cloves, minced
- 28 oz can whole peeled San Marzano tomatoes
- ½ tsp chili flakes
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp ground pepper
- pinch sugar
- ¼ cup sliced or torn fresh basil
- ¼ cup kalamata olives, sliced
- 2 tbsp capers
Instructions
- In a large deep pan add olive oil and heat over medium heat.
- Add the anchovies, cook for about 2-3 minutes to gently breakdown the anchovies, they will dissolve into the oil. Then add the garlic and cook until fragrant, about 1-2 minutes.
- Add in the canned tomatoes with their juices and stir.
- Then add in the chili flakes, dried oregano, salt, pepper, sugar, basil, olives, and capers.
- Turn the heat to medium-low and keep at a simmer, stirring occasionally, keeping the pan covered partially. Cook for about 20-30 minutes until the sauce is thickened to your liking.
- While the sauce is cooking, cook the pasta according to package directions and save 1/2 cup pasta water. Drain the pasta and set aside.
- When the sauce is ready, mix the pasta directly into the sauce and add a little pasta water if needed to thin. Taste and adjust seasoning with more salt if desired.
Notes
Nutrition
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Pasta Puttanesca
Ingredients
- 1/3-1/2 package spaghettini
- ¼ cup olive oil
- 5 anchovies
- 3 garlic cloves, minced
- 28 oz can whole peeled San Marzano tomatoes
- ½ tsp chili flakes
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp ground pepper
- pinch sugar
- ¼ cup sliced or torn fresh basil
- ¼ cup kalamata olives, sliced
- 2 tbsp capers
Instructions
- In a large deep pan add olive oil and heat over medium heat.
- Add the anchovies, cook for about 2-3 minutes to gently breakdown the anchovies, they will dissolve into the oil. Then add the garlic and cook until fragrant, about 1-2 minutes.
- Add in the canned tomatoes with their juices and stir.
- Then add in the chili flakes, dried oregano, salt, pepper, sugar, basil, olives, and capers.
- Turn the heat to medium-low and keep at a simmer, stirring occasionally, keeping the pan covered partially. Cook for about 20-30 minutes until the sauce is thickened to your liking.
- While the sauce is cooking, cook the pasta according to package directions and save 1/2 cup pasta water. Drain the pasta and set aside.
- When the sauce is ready, mix the pasta directly into the sauce and add a little pasta water if needed to thin. Taste and adjust seasoning with more salt if desired.
Video
Notes
Nutrition
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