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.

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.