Pasta Puttanesca

jonashton
Jun 18
3 min read

Updated: Jun 19

Why Chefs and Guests Love Pasta Puttanesca: Bold Flavours, Saucy History & Irresistible Cooking Tips

There are dishes we cook because they’re polite, elegant, and demure. And then there’s Pasta Puttanesca—the unruly, glamorous, midnight-seducer of the pasta world. She’s salty, saucy, and doesn't care one jot for your calorie count.

Allow me to tell you, like an old friend over a glass of red, why I adore this scandalous little number—and why chefs and dinner guests alike can’t get enough of her.

A Scandalous History: What Does “Puttanesca” Really Mean?

Legend has it, “puttanesca” derives from puttana, the Italian word for, well... let’s just say ladies of the night. The story goes that this dish was whipped up in a hurry between clients using whatever was in the cupboard—anchovies, tomatoes, olives, capers.

Quick, bold, and impossible to ignore. Rather like its origin.

Another theory? Hungry artists in Naples would ask, "Facci una puttanata qualsiasi!" — "Make me whatever nonsense you’ve got!" Either way, it’s a pantry pasta that became an icon.

Quick and Easy: Why Chefs Love Cooking It

Chefs adore Pasta Puttanesca because it does what many dishes can't: it delivers layers of complex flavour with minimal effort and time. It's the ideal weeknight hero—no fancy techniques, no 12-hour simmer, just honest ingredients and a skillet.

Want to impress someone without breaking a sweat? This is your go-to.

Chef's tip: Use oil-cured black olives for a deeper, meatier flavour, and don’t fear the anchovies—they vanish into the sauce like shadows, leaving only umami behind.

How to Make the Best Pasta Puttanesca: Simple Tips with Big Impact

Salt your water like you mean it. The pasta should taste of the sea before it even meets the sauce.
Smash, don’t mince the garlic. It releases flavour slowly and sweetly without burning.
Use whole plum tomatoes, crushed by hand—messy, yes, but far more satisfying than the canned chopped variety.
Add the pasta to the sauce, not the other way around. Let it drink in the flavour.
Finish with a swirl of olive oil and a scatter of fresh herbs if you’re feeling fancy.

Why Pasta Puttanesca Is Always a Crowd-Pleaser

Guests love it because it’s the opposite of fussy. It arrives at the table with flair, smells outrageous, and tastes like a late-night decision gone gloriously right. It’s also vegan-adaptable if you skip the anchovies—though I’d argue they’re the soul of the dish.

Pair with a bold red wine, a crust of bread, and someone who’s not afraid of a little garlic breath.

Fun Facts to Drop at the Table (Between Bites)

Pasta Puttanesca didn’t appear in cookbooks until the 1960s. A late bloomer—but unforgettable.
The dish was immortalised in A Series of Unfortunate Events, where Count Olaf made it rather sinister.
Despite its risqué name, it’s considered comfort food in Italy—a dish of the people.
You can make it in under 25 minutes flat. Yes, even while wearing silk pyjamas.

Final Thoughts: It’s Not Just Pasta. It’s a Mood.

Pasta Puttanesca is the culinary equivalent of a smoky eye and a low-lit room. It’s brash, bold, and leaves a lasting impression. The kind of dish you cook when you’re a little tired, a little hungry, and a little wicked.

So go ahead—pour a glass of something red, light a candle, and make this sauce. You deserve a pasta that bites back..

Ingredients:

3 tablespoons olive oil 4 cloves of garlic, lightly smashed and peeled 4 anchovy fillets One 28-ounce can of whole plum tomatoes Freshly milled black pepper, to taste ½ cup pitted black olives, preferably oil-cured 2 tablespoons capers Crushed red pepper flakes, to taste 1 pound linguine or other long pasta