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 made this recipe as written for the sauce. For the pasta I cooked 10 ounces of penne. It is absolutely delicious, so much flavor! Thank you for this wonderful recipe!
So glad you enjoyed it, Cheryl!
Another great dish so far we have loved them all.
Aloha Suzy!!!
Just wanna send you a message in regards to your pasta puttanesca.
This has been the best pasta recipe ever!
My wife and I just love pasta, and this puttannesca has been a game changer for us. We love the spice and flavor that pasta has.
We also love your other dishes that you share with us all!
Mahalo for sharing your passion and love of food!
Oh, wonderful, Nathan! Thank you!
WOW!! One of my favourite recipes now. Didn’t put olives in but put a can of tuna in, served with linguine. Perfect, I was looking for seconds!!
Wonderful! Thanks, Sian!
This was so so so yummy with such a depth of flavor. It will now be a staple in my house!
This recipe couldn’t be easier or more delicious. Definitely a keeper! The only change I made was adding 1/3 cup vodka to degrade the pan prior to adding the tomatoes.
Deglaze!!
Ooo! Thanks for sharing that tip, Diane!
My husband loves Puttanesca so we tried this a couple of nights ago and will never make it any other way again! The only change we made was to use fusilli instead of spaghetti (he insists it holds all the yumminess better!) Thank you for always providing delicious recipies!
Awesome!Thank, Laurie!
Loved this recipe!! I made it as written and was amazed by the bold flavors. This is a keeper!!
Thanks, Pam!
Suzy this is my favorite pasta sauce ever! It’s lighter and more flavorful than other red sauces. Absolutely love it! Thanks!!
Glad to hear it, Linda! Thank you!
This recipe looked so delicious. I just had to try it. Fortunately, I had all of the ingredients in my pantry, including our own canned whole San Marzano tomatoes. And yes, anchovies too!
This was so straightforward and easy to make. It was the lovielest pasta sauce I’ve ever encountered in my 76 years!
It is truly a keeper. Thanks, Suzy!
You are very sweet, Gary! Thank you!
The pasta sauce in this recipe is delicious!
So glad you enjoyed it!
I cannot wait to try this!! In trying to serve it lower carb (husband is diabetic) how could I get it to stick to zoodles? ‘Thank you for your recipes!!
Hi, Emily. I’ve never cooked with zoodles, so I’m not 100% sure here. Hopefully someone else can chime in with there experience.
Hi, Emily! My husband does Keto, so I use zoodles PLENTY! In Suzy’s recipe, she adds the pasta to the sauce. When I make this for my husband (his favorite ratio is actually a combination of about 1/4 cup cooked angel hair to 1 full zucchini “zoodled” – he says just that little bit of angel hair fools his mouth!), I do NOT put the zucchini in the sauce; the zoodles get mushy and they leak too much liquid into the overall sauce.
I spiralize the zucchini, using scissors to snip through every few inches, so it’s easier to twirl on a fork, and I use a small-spiral cutting blade, so the zoodles are narrower. In the bowl I prepare for him, I add the hot angel hair on top of the zoodles. THEN, I add the hot sauce on top of that, and stir to coat in the bowl, maybe add some Italian cheese blend on top. The heat from the small amount of hot angel hair (again, like just 1/4 cup cooked, almost nothing), plus the heat of the sauce will wilt the zucchini just enough to make it “twirl-able” without turning the zoodles to mush or adding too much moisture from the zucchini back into the rest of the sauce.
It’s a favorite in this household – but the basic technique with the zoodles works with any sauce; use a narrow cutting blade, add the hot sauce to the zoodles in the serving bowl, and stir. The heat from the sauce wilts the zucchini enough to feel like eating actual pasta, but it’s not mushy, and you don’t dilute your sauce with the zucchini releasing liquid. We eat “pasta” every week, from marinara, Bolognese, and puttanesca, to Alfredo and carbonara. Works like a charm! 🙂 GOOD LUCK!
Sorry, Emily – this is a PS.
I don’t know how long you’ve been using vegetable “noodles.” I went from a handheld spiralizer, to a counter-mounted one, to sucking it up and buying the attachment for my KitchenAid because the more I made them, the more my husband loved them and committed to them! The KitchenAid attachment is kinda cool because it has multiple blades that can do spirals in multiple thickness but also wide ribbons (think: egg noodle-waves) and also about 3″ wide thin strips, which are perfect for making zucchini “lasagna” strips (and also work beautifully with the necks of butternut squash – we do a butternut squash lasagna with a browned-butter sage sauce that is dreamy!). I encourage you to really have fun with it!!!
Suzy has SO MANY recipes on her site that are 100% adaptable to use with pasta noodles (or RICE!), and it’s really fun to experiment! We’ve done more savory dishes with carrot or butternut squash noodles (like her red lentil curry recipe), used parsnips with her pastitsio recipe. I’ve also “riced” veggies either grating by hand or pulsing via a food processor, and subbed them in MANY of her recipes (again, get creative with the vegetable – it doesn’t have to be cauliflower!!! lol). HINT: spritz a non-stick pan with a splash of olive oil and “toast” your veggie “rice” until it gets lightly browned and loses much of its moisture – it will have the most authentic rice texture (although DH still prefers even a tablespoon of regular sauteed rice stirred in when serving; he swears it “tricks the tongue” – whatever he thinks! *rolling eyes*). ENJOY!!!! Just because DH is Diabetic doesn’t mean he cannot fully enjoy the wealth that Suzy’s amazing website has to offer, and the incredible health benefits of the Mediterranean lifestyle!
Thank you so much for sharing all this, Chrissie!
You go Girl ! You keep coming up with these quick, simple and delicious recipes. Appreciate the servings, calories and nutrition information you include. Your website is like a diamond in the rough without all the blah blah blah…Thanks !
Lol! Thanks for the kind words, Lou! 🙂
Suzy, can you substitute anchovy paste for the anchovy fillets? We often have part of a tube left over from a beef stew recipe we’re fond of(also used for depth of flavor) and are looking for a way to use it up. Thanks! John
Love all of your recipes…not only delicious, but helping me in my effort to eat healthier!
Regarding this recipe, I do not have anchovies, but I do happen to have anchovy paste. A good substitute?
Sure, Peggy. That should work in a pinch. Enjoy! 🙂
So I took a risk… I’ve never had anchovies before until I tried this. I’m now a convert! I really enjoyed this recipe. Also, I had to make it with gluten free spaghetti, and it turned great!