Pasta Puttanesca is a bold, briny Italian classic made with pantry staples like olives, capers, garlic, and tomatoes. I love how this dish comes together quickly and delivers so much flavor with minimal effort.
Why You’ll Love This Recipe
I love Pasta Puttanesca because it’s packed with rich, savory notes and just the right amount of spice. It’s perfect for busy nights when I want something fast but full of personality. The ingredients are simple, but the result feels special every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Spaghetti or linguine
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Olive oil
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Garlic, minced
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Anchovy fillets (optional but recommended)
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Red pepper flakes
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Canned crushed tomatoes
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Kalamata or black olives, sliced
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Capers
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Fresh parsley (optional)
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Salt and pepper
Directions
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I cook the pasta until al dente and reserve some pasta water.
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In a skillet, I heat olive oil and sauté garlic, anchovies, and red pepper flakes until fragrant.
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I stir in tomatoes, olives, and capers and simmer for 10–15 minutes.
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I toss in the cooked pasta, adding reserved water as needed.
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I serve it hot, topped with fresh parsley.
Servings and timing
Serves 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Variations
I’ve made this with whole-wheat pasta or added tuna or shrimp. I also sometimes skip the anchovies for a vegetarian version.
Storage/Reheating
I store leftovers in the fridge for up to 3 days and reheat in a skillet with a splash of water.
FAQs
Do I have to use anchovies?
No, but I like how they melt into the sauce and add depth.
What kind of olives should I use?
I prefer Kalamata, but any briny black olive works.
Can I make it spicier?
Yes, I add more red pepper flakes to taste.
What if I don’t have capers?
I’ve substituted chopped pickles or a dash of vinegar in a pinch.
Can I use fresh tomatoes?
Yes, if I simmer them long enough for a thick sauce.
Conclusion
Pasta Puttanesca is my go-to when I want big flavor in little time. It’s salty, spicy, and satisfying—and always hits the spot.
PrintPasta Puttanesca
Pasta Puttanesca is a quick and flavorful Italian pasta recipe made with bold, briny pantry staples like olives, capers, anchovies, and tomatoes. This easy weeknight dinner comes together in just 25 minutes and delivers restaurant-quality flavor every time. Perfect for lovers of spicy, savory pasta dishes!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Dinner, Main Course
- Method: Stovetop, Sautéing, Simmering
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Spaghetti or linguine
- Olive oil
- Garlic, minced
- Anchovy fillets (optional but recommended)
- Red pepper flakes
- Canned crushed tomatoes
- Kalamata or black olives, sliced
- Capers
- Fresh parsley (optional)
- Salt and pepper, to taste
Instructions
- Cook pasta until al dente. Reserve some pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Sauté garlic, anchovies (if using), and red pepper flakes until fragrant, about 1–2 minutes.
- Stir in crushed tomatoes, sliced olives, and capers. Simmer the sauce for 10–15 minutes.
- Add cooked pasta to the skillet and toss to combine, using reserved pasta water to loosen the sauce if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a vegetarian version, omit the anchovies.
- Add tuna or shrimp for a heartier dish.
- Whole-wheat pasta works great for added fiber.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in a skillet.
- Adjust red pepper flakes to control the spice level.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
