Puttanesca is perhaps the ultimate pantry pasta! This classic puttanesca recipe will teach you how to make this bold, briney, and beautiful sauce in 30 minutes or less.
Sugo alla puttanesca (or puttanesca sauce) is a Neapolitan pasta sauce dating back to the early 20th century. It’s made with pantry staples like tomatoes, garlic, anchovies, and olives and/or capers. Flavorful and comforting in the best way, it’s a great example of Italians using simple ingredients to create something truly magical!
The briney, umami-rich sauce gives big flavor to classics like this pasta puttanesca recipe, and modern twists like chicken puttanesca. Even if you’re not a fan of anchovies, remember they melt into the oil, infusing the sauce with a deep, savory richness that doesn’t taste fishy. This sauce is also easy to adapt–use four fillets for a more subtle kick, or go bold with eight to really turn up the volume!
Table of Contents
Ingredients and Substitutions
This puttanesca sauce can be made entirely with pantry items you may already have on hand. Here is what you need to make this easy recipe:
- Pasta: Spaghetti is traditional (common names for this dish are spaghetti alla puttanesca or spaghetti puttanesca). However, any long, thin noodle works well, like linguine, vermicelli, and bucatini. I’ve also seen recipes that use penne with good results!
- Extra virgin olive oil: I recommend our Nocellara Italian EVOO with this recipe. Its medium intensity and aromas of freshly picked tomatoes complement the puttanesca sauce perfectly.
- Anchovy fillets: Just 4 anchovies melt into the sauce and add layers of deep flavor, while 8 anchovies take the umami vibes to the next level! Adjust the amount based on your taste.
- Red pepper flakes: This is optional, but I don’t recommend skipping it! You’ll add just a teaspoon, which adds a subtle spiciness without knocking your socks off.
- Fresh garlic: Mince 4 to 5 large cloves to infuse the olive oil with garlicky goodness.
- Canned whole San Marzano tomatoes: San Marzano tomatoes are known for their sweetness and mild acidity. (For authentic San Marzano tomatoes, look for the “DOP” label).
- Olives: Bold and rich Kalamata olives add brininess to the puttanesca sauce. You can also use black olives.
- TIP: If your olives came with the pits, hit them with your palm against the side of your knife to crush, then remove the pits before slicing. This takes just a few seconds, and the perfect slices aren’t essential in this recipe.
- Capers: Build on the briney flavor with more tang.
- Dried oregano: For pungent earthiness. Look for Italian or Greek oregano, which has a more savory flavor compared with Mexican oregano.
- Fresh parsley: Adds color and bright flavor.
How to Make Pasta Puttanesca
You only need to do two things to prep for this pasta puttanesca recipe: Mince 4 to 5 garlic cloves and slice 1/2 cup of pitted Kalamata olives. That’s it! Here are the steps:
- Soften the anchovies. Heat 1/4 cup extra virgin olive oil in a large, deep pan over medium. When it shimmers, add 4 to 8 anchovy fillets and 1 teaspoon red pepper flakes (optional). Cook for about 2 minutes or so, tossing the anchovies around. They will somewhat melt into the oil, infusing it with flavor.
- Continue building the flavor. Add 4 to 5 minced garlic cloves and cook for a brief 30 seconds until fragrant, then add 1 (28-ounce) can whole peeled tomatoes (and their juices), 1/4 cup of sliced olives, 1 1/2 tablespoons capers, and 2 teaspoons dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
- Reduce the sauce. Turn the heat to medium low and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes, or until thickened to your liking.
- Meanwhile, cook the pasta. Bring a large pot of water to a boil. When boiling, salt the water generously and add 2/3 pound spaghetti. Cook to al dente according to package instructions. Reserve a cup of pasta water before draining.
- While the pasta cooks and the sauce simmers, chop 1/2 cup of parsley. Transfer the cooked pasta to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.
- Finish and serve. Divide the pasta among your serving bowls. Garnish with the remaining olives, 1 1/2 tablespoons capers, and the fresh parsley. Enjoy!
Mix it Up
Not necessarily traditional, but pasta puttanesca is a great opportunity to add protein and use up any leftover chicken or cans you may have:
- Cooked chicken: Simply shred it directly into the cooked sauce just before adding the pasta, and warm through for a few minutes.
- Canned tuna or chickpeas: Drain a can and add it to the sauce. Let simmer in the sauce for a couple minutes before adding the pasta.
What to serve with this Pasta Puttanesca Recipe
Pasta puttanesca is an enticing, filling meal all on its own, and doesn’t really need a side. But here are some recipes that go well if you’re building out a menu with an Italian flair!
- Salad: Big Easy Italian Salad
- Sides: Garlic bread or focaccia
- Drinks: Limoncello Spritz
- Dessert: Easy Italian Tiramisu
More Pantry Pasta Recipes
Entree
Sun Dried Tomato Pasta
Fish and Seafood
Sardine Pasta with Fennel and Saffron (Pasta con le Sarde)
Entree
Pasta Pomodoro
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Pasta Puttanesca
Ingredients
- 1/4 cup extra virgin olive oil
- 4 to 8 anchovy fillets (use 4 for a milder flavor)
- 1 teaspoon red pepper flakes (optional)
- 4 to 5 large garlic cloves, minced
- 1 (28-ounce) can whole peeled tomatoes (I like San Marzano)
- 1/2 cup pitted Kalamata olives, sliced
- 3 tablespoons capers
- 2 teaspoons dried oregano
- 3/4 pound spaghetti
- Kosher salt
- 1/2 cup chopped parsley
Instructions
- Soften the anchovies. Heat the olive oil in a large, deep pan over medium heat. When it shimmers, add the anchovy fillets and red pepper flakes (if using). Cook for about 2 minutes or so, tossing the anchovies around. They will somewhat melt into the oil, infusing it with flavor.
- Continue building the flavor. Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, half of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
- Reduce the sauce. Turn the heat to medium low and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes, or until thickened to your liking.
- Meanwhile, cook the pasta. Bring a large pot of water to a boil. When boiling, salt the water generously and add the pasta. Cook to al dente according to package instructions. Reserve a cup of pasta water before draining.
- Combine. Transfer the pasta to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.
- Finish and serve. Divide the pasta among your serving bowls. Garnish with the remaining olives and capers and the fresh parsley. Enjoy!
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Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, pasta, oregano, and olives used in this recipe.
- Getting ahead: Make the sauce one or two nights ahead and store it in the fridge in a tight-lid glass jar. When you’re ready, warm up the sauce over medium heat and cook the spaghetti, then toss the cooked pasta in the sauce, adding the pasta’s starchy cooking water as necessary.
- Storage: For the best flavor and texture, only combine as much pasta and sauce as you plan to eat right away. Store any leftover sauce separately in the fridge for up to 5 days, then reheat and mix with freshly cooked pasta before serving.
Nutrition
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I have already made this recipe many times. Usually as is, but once with shrimp. Always delicious and so quick and easy to make. I have a question though. I have fresh parsley from my container garden, so I used that. So fresh and pretty. I’ve never been a huge fan of parsley, but found out, my roommate hates it. I was wondering what if anything would make a good substitute with this flavor profile. BTW…there are several of your recipes I make and I adore!
Hi, Melinda. I would say the best substitutes for parsley here are fresh basil or oregano. Thanks so much for the great review!
This was a restaurant style Puttanesca! The flavor was outstanding, and both my husband and I loved it! This will be my new favorite recipe!
I love this recipe! As it’s also one of my roommate’s favorites, I’ve already made it several times. There are only a couple of tweaks as there are a couple of seasonings that both my roommate and I have trouble with. I use less oregano and my roommate really doesn’t like parsley. That brings me to a question…do you think substituting the parsley for fresh chopped basil as a garnish would work?
Absolutely! That would be delicious!
I can do it !!!
My favorite pasta recipe! Thank you!!
This was my first time not only making puttanesca but eating as well. The simplicity, yet depth of flavour was something I’ve never experienced. It was phenomenal!! I used Bianco DiNapoli tomatoes (divine) and used dried Italian herbs containing oregano. I will be making it again next week with bucatini. Thank you so much!!!
So glad to hear you enjoyed this one, Renee!
Absolutely delicious! This recipe will definitely be going into rotation.
This recipe is on my regular rotation. My kids love it. It’s one of the rare recipes I cook exactly as written. Perfect recipe for the nights I have limited time or I just don’t feel like cooking and it uses pantry staples. 5 stars
LOVE this! Thanks so much for taking the time to comment and review!
I made this but used diced spaghetti squash in place of pasta. Put the diced squash in the sauce until just tender while still holding its shape. Delightful!
This is fantastic. I made it exactly as written, with bucatini, and I thought the sauce was great. I was skeptical about using a while teaspoon of red pepper, but it didn’t overwhelm the dish. All the flavors blended beautifully and nothing jumped out. It will be in the rotation for sure, next time I am adding a can of tuna :-).
Thanks so much for coming back to comment and review! We appreciate you!