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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Can you add shrimp 5o this dish for protein?
Absolutely! That’s a great idea!
I made my first puttanesca following your easy to follow process making it easy for this 67 y/o Great grandfather. I added shrimp/clams. Loved it!
Well done, Roger!!
This was hands-down one of the best pasta dishes I’ve ever made and I do a ton of cooking. We literally licked our plates clean. Followed the recipe exactly, no variations and it came out so tasty. Thank you for a wonderful recipe that will now be at the top of my “make again…and again…and again” list.
Yay! Thank YOU, Tammy!
Made this tonight, never made or had it before. It’s delicious. Easy and very tasty!
Out of all the recipes I’ve tried, this one was absolutely what I was looking for. I’d just been using black olives previously but wow was I sleeping on the kalamata ones! Everything was perfect, I’ve loved making this dish for years and now it’s even better.
Yay! Thank you so much, Fiona!
I got this recipe in your subscriber email on March 16 2022 and made it for my daughter’s birthday dinner that evening. It became and remains our go-to recipe for spaghetti family favourite! I had to double the recipe the second time around, and now I have to use the 90 ounce can of San Marzano tomatoes so I don’t have a revolt! I make the recipe as is, but found it truly is better with good quality ingredients (olive oil, capers, olives etc). I sometimes add fresh basil if I have it. Only exception is that I can’t add the pasta to the sauce to serve. Pasta kept separate as there is one person who must have gluten free pasta. We are on a big family vacation next week, and I’ll be bringing one of those big cans of tomatoes with me for sure!
Thanks so much for the amazing review, Susan!
Excellent. Would add some lemon for brightness and a boatload of black pepper, but that’s just me.
I use fresh cherry tomatoes instead of canned. Easy and so flavorful. You can also substitute basil instead of oregano.
Followed the recipe exactly (ok maybe a few extra olives) and it was delicious and very easy!!!
We love to hear that, Donna! Thanks for the great review!
I could eat this every single day and not get tired of it. Marvelous recipe and so bloody simple! Thanks!
I just made this recipe. I used crushed tomatoes instead of whole tomates. I did add all the ingredients but really didn’t measure. It’s very easy to make and it’s quite good.
Mine came out very acidic. Not sure how to fix it.
Susana, some tinned tomatoes are acidic – try a teaspoon of white sugar. A trick my old dad taught me.
When my sauce is too acidic-tasting, I add a piece of
the parmesan rind. My mom used to add sugar; but the cheese seems to do the trick for my tastes.
Interesting! Thanks so much for the tip!
I add a 1/2 tsp of baking soda to bring down the acid in tomato sauces. My Husband has acid issues and they do better when I add it!
Interesting! Thanks so much for sharing this tip, Sabrina!
This recipe was absolutely wonderful. My Puttanesca came out delicious. Followed the recipe just about exactly. Didn’t have whole tomatoes so used a 28 ounce can of San Marzano crushed tomatoes. The flavor was sooooo good!! Such a nice change from pasta or macaroni with meatballs or sausage. This recipe is absolutely restaurant worthy and I will make it again and again. Thank you Suzy!
Thank you for the lovely review, Diane!
Very good.
The recipe asks that the olives be added to the sauce, but then says the serving should be topped with olives. Are these extra olives? Or what is withheld from the addition to the sauce?
Hi, Roxanne. These aren’t extras. You can just withhold any amount you prefer to top the dish.
Love this recipe, first time I make it with no anchovies. It was delicious. Thank you
Rosa, this is how true Napolitana recipe is, no anchovie.