Puttanesca Pasta Recipe
Puttanesca Pasta: An Easy Italian Pasta Recipe Full of Flavor
Pasta alla Puttanesca is one of those classic Italian dishes that proves you don’t need a long list of ingredients to make something seriously delicious. I made this recipe on October 25 for World Pasta Day, and it’s a great example of how a few simple pantry staples can turn into a pasta dinner packed with bold Italian flavors.
What makes this Pasta alla Puttanesca recipe so good? It’s all about the combination of ingredients. Anchovies melt into the olive oil, adding a deep, savory flavor without overpowering the sauce. Black olives bring their rich, briny taste, while capers add a sharp, tangy kick. Add garlic, good olive oil, and tomatoes, and you’ve got a deliciously savory tomato sauce with just the right amount of character. Simple ingredients, big flavor!
I also love how easy this Italian pasta recipe is to make all year round. During tomato season, fresh, ripe tomatoes are perfect for making the sauce. The rest of the year, canned crushed tomatoes do the job beautifully. No special shopping trip needed, either: most of the ingredients are pantry staples, making this an ideal easy pasta dinner for busy weeknights or whenever you’re craving something satisfying without spending hours in the kitchen.
Spaghetti is the traditional pasta choice for Pasta alla Puttanesca, but I went with fusilli this time. I love how their little twists catch the tomato sauce, olives, and capers, so you get a bit of everything in every bite. My best tip? Add the cooked pasta straight to the pan and toss it with the sauce. This helps the pasta soak up all those delicious flavors instead of simply having sauce spooned on top.
If you’re a fan of bold, savory Italian food, this Pasta alla Puttanesca recipe deserves a spot in your regular dinner rotation. It’s quick, easy, made with everyday ingredients, and absolutely loaded with flavor. Let’s get cooking!
Puttanesca Pasta Recipe
What ingredients do you need to prepare my pasta alla puttanesca?
- fusilli, spaghetti, or other dried pasta
- crushed tomatoes
- garlic cloves
- pepper or Espelette pepper
- anchovy fillets
- capers
- black olives
- olive oil
- chopped flat-leaf parsley
- an organic lemon (optional)
- coarse salt for cooking the pasta
Other pasta recipe ideas that you might also enjoy:
Puttanesca Pasta Recipe
Ingredients
- 400 g spaghetti or other dry pasta
- 300 g crushed tomatoes
- 2 garlic cloves
- 1 pinch of Espelette pepper or regular pepper / chili
- 4 anchovy fillets
- 1 tablespoon capers
- 2 tablespoons black olives
- Olive oil
- Coarse salt for cooking the pasta
- 3 tablespoons chopped flat-leaf parsley
- 1/2 organic lemon optional
Instructions
- Start by preparing the sauce: heat the olive oil in a large pan for one minute, along with the garlic—finely sliced or pressed—and the chili.1 pinch of Espelette pepper, Olive oil, 2 garlic cloves
- Then add the crushed anchovies and heat for 30 seconds.4 anchovy fillets
- Next, add the crushed tomatoes, stir, and let simmer for 5 minutes. Stir in the olives and capers. Continue to simmer uncovered, over low heat, for 15 to 20 minutes, allowing the sauce to thicken slightly and develop more flavor.300 g crushed tomatoes, 1 tablespoon capers, 2 tablespoons black olives
- While the sauce is cooking, bring a large pot of water to a boil (allow for 1 liter of water per 100 g of pasta). Add salt, then submerge the pasta in the water. Cook for 1 minute less than the time indicated on the package to achieve *al dente* pasta.400 g spaghetti
- Drain the pasta, reserving a cup of the cooking water, then add the pasta to the sauce.Mix well to coat the pasta. You can add a little of the reserved cooking water until you reach the desired consistency. Cook, stirring, for 1 to 2 minutes.Remove from the heat, add the chopped flat-leaf parsley and a bit of lemon zest. Mix well.3 tablespoons chopped flat-leaf parsley, 1/2 organic lemon
