There are nights when you want something that feels special but doesn’t demand hours in the kitchen. Pasta Puttanesca is one of those dishes—quick, lively, and packed with bold flavors that wake up your taste buds instantly.
One evening, after a long day where everything seemed to run sideways, I came home craving something comforting yet bright. The sizzling sound of garlic and anchovies hitting the warm olive oil greeted me as I started the sauce. The aroma of olives and capers mingled with the fresh parsley, filling the kitchen with a Mediterranean breeze. Twirling the al dente spaghetti into that rich, savory sauce felt like a small victory. Sitting down to eat, each bite offered a perfect balance of salty, spicy, and tangy notes that made me forget the chaos of the day. It was simple, satisfying, and exactly what I needed.
- Ready in just 30 minutes, ideal for weeknights.
- The sauce blends savory anchovies, briny olives, and zesty capers for a complex flavor profile.
- Uses pantry staples, so it’s easy to whip up without a special grocery trip.
- Pairs beautifully with a sprinkle of fresh parsley or Parmesan for extra comfort.
- Leftovers store well and reheat nicely for quick lunches.
If you’re worried about anchovies overpowering the dish, don’t be—they melt into the sauce, adding depth without fishiness. The balance of ingredients creates a sauce that’s savory and fresh, never heavy.
PrintPasta Puttanesca
A classic Italian pasta dish featuring a bold and savory sauce made with tomatoes, olives, capers, garlic, and anchovies, tossed with spaghetti for a flavorful and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
12 ounces spaghetti
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
6 anchovy fillets, finely chopped
1/2 teaspoon red pepper flakes
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1/2 cup pitted Kalamata olives, halved
2 tablespoons capers, rinsed
1 teaspoon dried oregano
1/4 cup fresh flat-leaf parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste
Grated Parmesan cheese, for serving (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic, chopped anchovies, and red pepper flakes to the skillet. Cook, stirring frequently, until the garlic is fragrant and the anchovies have dissolved, about 2 minutes.
Add the crushed tomatoes, Kalamata olives, capers, and dried oregano to the skillet. Stir to combine and bring the sauce to a simmer.
Let the sauce simmer gently for 10 minutes, stirring occasionally, until it thickens slightly.
Season the sauce with salt and freshly ground black pepper to taste.
Add the drained spaghetti to the skillet with the sauce. Toss well to coat the pasta evenly, adding reserved pasta water a little at a time if needed to loosen the sauce.
Remove the skillet from heat and stir in the chopped parsley.
Divide the pasta among serving plates and, if desired, sprinkle with grated Parmesan cheese.
Serve immediately.
FAQ
Can I make this dish vegan?
Omit the anchovies and consider adding a splash of soy sauce or miso for umami depth.
What kind of pasta works best?
Traditional spaghetti is classic, but any long pasta like linguine or bucatini will do.
How spicy is it?
The red pepper flakes add a gentle heat, but you can adjust the amount to your preference.
Can I prepare the sauce ahead?
Yes, the sauce can be made a day in advance and gently reheated before tossing with pasta.
Once you try this Pasta Puttanesca, you’ll have a go-to dish that turns any ordinary evening into a flavorful Italian escape. Save it, print it, and get ready to cook—it’s a dinner you’ll come back to again and again.