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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Hi. Can I omit the anchovies? Thanks
Hi, Debbie. You can, but they do add nicely to the flavor here. If it’s the texture your worried about, they really do sort of melt into the sauce, so they’re pretty undetectable.
Loooved the outcome of this recipe!! It turned out just like I remember it from my favorite local Italian restaurant (no longer there). I went for 8 anchovy fillets…not too much for me. I also opted for the red pepper flakes…spicy but delicious. The chefs at my beloved Italian restaurant added calamari…so I get the recommendation to add tuna…next time. Prep was more than 2 minutes for me (peeling, chopping, slicing and mincing) but well worth the effort.
If you’ve never had Puttanesca sauce you will find this to be the real deal…it’s like no other red sauce I’ve ever had and absolutely DELICIOUS!
Thanks for taking the time to leave such a lovely review, Carrie!
Absolutely delicious!!! This recipe is on my regular recipe rotation for a reason. It’s SO good!
Thanks for another great recipe with items in my pantry.
This is the perfect rustic putanesca. It’s easy and oh so satisfying. I’ve tried several others and this is the best.
I’ve made this multiple times, and my husband and I both love it!
That’s great, Rhea! Thank you!
This was absolutely delicious! I was reminiscing my trip to Italy 15 years ago and craving authentic Italian pasta. This was it. Thank you for this fabulous recipe!
Yay! We love hearing this. Thanks, Abbi!
i make the best puttanesca., but have never been really “lucky with it .” Nothng better than merlot/cab or an equal wine to accompny it along with aantipasto of my making . enjoy
I love this recipe! I have had this exactly as the recipe, I have had the recipe with chicken, and I have had this recipe with cod. I do add mushrooms, only because I love them.
This is fabulous and a go-to recipe year-round. I goose up the ingredient amounts to match a pound of pasta and use anchovy paste instead of anchovies because it’s easier, but I’m true to the recipe. I love using bucatini or fileja pastas, but fettuccine and spaghetti work just fine. A little salad, a little bread and it’s the perfect meal.
Thanks, Laurie!
This is my favorite puttanesca recipe. Pasta Puttanesca is a dish I first ate in San Francisco in 1980. Made it many times, ordered in restaurants, but for a home cook this is easy and delicious. Making it again right now.
Yay! So glad to hear it!
Easy and delicious. I will make this sauce often!
Trying this tonight. Is the nutritional info posted per serving or for whole dish? What serving size if per serving?
Hi, Terri. That info is per serving. The whole recipe can be divided by 6 to get the “serving size”. The nutrition info here is our best effort and we use a program that calculates that for us based on the ingredient list. Unfortunately, the exact serving size measurement (by cups, etc) is another layer that’s harder for us to precisely calculate at the moment.
Thank you! Was pretty sure it was a serving! Looking forward to trying this tonight !
Hi.
Can I use bucatini pasta?
Sure! That should work fine, Daniel.
I wanted to try this tonight but only have diced tomatoes on hand. Would those work?
Sure! Enjoy!
Love, love, love this sauce! I’ve made this sauce many times now and just made a double batch to put sauce away in the freezer.
Great idea! Thanks, Trixie!
Great recipe however I would add a splash of cognac, cook that off then and 1/2 cup of white wine before adding a tomato product….a tablespoon of grated parmesan ….and just before serving stir in a bit of heavy cream!..Violoa!!….Just my suggestion. There’s an “Italian” restaurant near me and they have the nerve to call this recipe “Amatricana” which it is clearly not. Yours is real McCoy Suzy!
PS…if you want some real authentic heat try adding just a “touch”of Calabrian chile paste instead of the dry…..either way.
Ooo! Thank you for the suggestions, Gary!