Pasta Puttanesca
Updated: 4 days ago
Pasta puttanesca is the pantry pasta that punches well above its weight. A few anchovies melt into hot olive oil, garlic and chili follow, and then come tomatoes, briny olives and capers. Twenty minutes later you have a sauce so bold and savory that it tastes as if it simmered all afternoon.
This is the dish I make when the fridge looks empty and everyone is hungry. Everything comes from a jar, a tin or a box, and it still feels like a little celebration on the table.
TIME 30 minutes | SERVES 4 | LEVEL Easy |
BEFORE YOU START This recipe uses one skill from my Kitchen School: cooking pasta so it finishes perfectly in the sauce. The lesson takes about five minutes to read. |
Why You'll Love It
PANTRY TO PLATE IN 30 MINUTES Olives, capers, anchovies and a can of tomatoes are all you need | BIG FLAVOR, NO FUSS The anchovies dissolve into the oil and give the sauce deep, savory richness without tasting fishy |
BRIGHT AND BRINY Olives and capers bring a salty, punchy lift to sweet San Marzano tomatoes | SAUCE IN EVERY STRAND The pasta finishes cooking in the sauce so it clings to every bite |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Pasta Puttanesca
Serves 4 | Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes
Ingredients
12 oz spaghetti or linguine
4 tablespoons extra virgin olive oil, plus more for drizzling
4 anchovy fillets
4 cloves garlic, thinly sliced
½ teaspoon red pepper flakes
1 can (28 oz) San Marzano tomatoes, crushed by hand
½ cup Kalamata olives, pitted and halved
3 tablespoons capers, drained
Fresh Italian parsley, chopped
Salt and black pepper to taste
Instructions
STEP 1 OF 4
Cook the Pasta
Cook the pasta in well-salted boiling water until 2 minutes short of al dente. Reserve 1 cup of pasta water before draining.
You'll know it's right when the pasta bends but still has a firm core when you bite it. It will finish cooking in the sauce. |
STEP 2 OF 4
Build the Base
Heat the olive oil in a large skillet over medium heat. Add the anchovies and stir until they dissolve into the oil, about 1 minute. Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
You'll know it's right when the anchovies have melted away completely and the garlic smells fragrant but is still golden. |
If something's off: if the garlic starts to turn dark, add the tomatoes straight away. They cool the pan and stop it turning bitter. |
STEP 3 OF 4
Simmer the Sauce
Add the crushed tomatoes, olives and capers. Simmer for 12 to 15 minutes, until the sauce thickens and the flavors concentrate. Taste and season with salt and pepper, remembering that the olives, capers and anchovies are already salty.
You'll know it's right when a spoon drawn across the pan leaves a clear trail for a moment before the sauce closes over it. |
STEP 4 OF 4
Finish the Pasta in the Sauce
Add the partially cooked pasta to the sauce with a splash of the reserved pasta water. Toss vigorously until the pasta finishes cooking in the sauce and everything is well coated, adding more pasta water if needed. Finish with fresh parsley and a drizzle of olive oil.
You'll know it's right when the sauce looks glossy and clings to every strand instead of sitting in the bottom of the pan. |
Tips for Success
Keep the Garlic Golden: Sliced garlic goes from fragrant to bitter quickly. Thirty seconds is all it needs before the tomatoes go in.
Crush the Tomatoes by Hand: Squeezing the tomatoes through your fingers gives the sauce a rustic texture with a few soft pieces, which is exactly what you want here.
Season Last: Olives, capers and anchovies all bring salt. Taste the sauce before adding any more.
Use the Pasta Water: The starch in the pasta water helps the sauce cling to the pasta. Add it a splash at a time until the sauce looks glossy.
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Key Ingredients
Anchovy Fillets: They melt completely into the warm olive oil and become the deep, savoury foundation of the sauce without tasting fishy.
San Marzano Tomatoes: Crushed by hand, they give a sweeter, rounder sauce with a lovely rustic texture.
Kalamata Olives: Briny and meaty, they bring a salty, punchy lift, so use good ones rather than bland canned black olives.
Capers: They add little bursts of sharp, salty brightness that make the sauce sing.
Garlic: Thinly sliced and cooked just until fragrant and golden, it adds warmth without bitterness.
Red Pepper Flakes: They give a gentle heat that keeps the dish bold and punchy rather than fiery.
Extra Virgin Olive Oil: It carries the anchovies, garlic and chilli, and a final drizzle adds a fruity finish.
Spaghetti or Linguine: Cooked short of al dente and finished in the sauce, the long strands soak up all that flavour.
Common Mistakes to Avoid
Letting the garlic go dark: sliced garlic turns bitter quickly, so give it just 30 seconds and add the tomatoes straight away if it starts to colour.
Seasoning too early: the olives, capers and anchovies all bring salt, so taste the sauce before adding any more.
Rushing the simmer: the sauce needs 12 to 15 minutes to thicken and concentrate, so give it the full time.
Cooking the pasta fully in the water: take it out 2 minutes short of al dente so it can finish in the sauce without going soft.
Forgetting the pasta water: the starch helps the sauce cling, so reserve a cup and add it a splash at a time until glossy.
Using bland olives: good, briny olives make or break this dish, so reach for Kalamata or Gaeta.
Why This Puttanesca Works
The anchovies are the secret. Stirred into warm olive oil, they melt completely and become the savory foundation of the sauce. Nobody will find a piece of fish; they will simply wonder why your tomato sauce tastes so good.
Hand-crushed San Marzano tomatoes give a sweeter, rounder sauce than chopped tomatoes, and simmering them for 12 to 15 minutes concentrates their flavor. Finishing the pasta in the pan with a splash of starchy pasta water turns everything glossy and brings the sauce and pasta together.
What to Serve with Pasta Puttanesca
A crisp salad, such as my Greek Salad
Warm bread for the sauce, like my Tomato Focaccia
A simple green vegetable, like Roasted Asparagus with Fresh Thyme and Lemon
How to Store
Fridge: Keep leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water.
Make ahead: The sauce can be made up to 2 days ahead and kept in the fridge. Reheat it while the pasta cooks.
Freezer: Freeze the sauce on its own, without the pasta, for up to 3 months.
Frequently Asked Questions
Do I have to use anchovies in puttanesca?
Anchovies are essential to puttanesca. They dissolve into the oil and create a deep umami foundation without any fishy taste. If you think you don't like anchovies, this dish will change your mind.
What does puttanesca mean?
The name translates loosely to 'in the style of the lady of the night.' It's said to have originated in Naples as a quick, bold meal made from pantry staples that could be thrown together between clients.
Can I add protein to puttanesca?
While not traditional, tuna (canned in olive oil) is a natural addition. Shrimp or chicken also work well. Add them after the sauce has simmered.
What olives work best for puttanesca?
Kalamata or Gaeta olives are ideal. They're briny and meaty. Avoid bland canned black olives. Good olives make or break this dish.
Is puttanesca spicy?
It has a gentle warmth from the red pepper flakes but isn't aggressively hot. Adjust the pepper flakes to your liking. The dish should be bold and punchy, not fiery.
You Might Also Like
Try my Spaghetti Vongole, Spaghetti Carbonara, Penne alla Vodka, and Fettuccine with Cherry Tomato Sauce.
Making the sauce from scratch? Start with my Classic San Marzano Tomato Sauce, or browse more easy Italian dinner recipes.
Recommended Equipment
Make this recipe easier with the right tools: Sauté Pan and Chef's Knife.
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