Pasta Puttanesca

Pasta Puttanesca is a bold and savory Italian dish made with pantry staples like olives, capers, garlic, and tomatoes. It’s quick to make, full of flavor, and perfect for when I want a satisfying meal with minimal prep. This dish balances salty, tangy, and slightly spicy notes, making it one of my favorite go-to pasta recipes when I’m short on time but still want something delicious and homemade.

Why You’ll Love This Recipe

I love Pasta Puttanesca because it’s fast, flavorful, and incredibly easy to make with ingredients I usually already have in my kitchen. It doesn’t rely on heavy cream or meat—just simple, briny ingredients that come together in one pan. The combination of garlic, anchovies, olives, and capers gives it a rich umami depth that’s hard to beat, and it’s ready in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Spaghetti or any long pasta

• Olive oil

• Garlic, minced

• Anchovy fillets (optional but traditional)

• Red pepper flakes (optional, for heat)

• Black olives (preferably Kalamata), sliced

• Capers

• Crushed tomatoes or canned diced tomatoes

• Salt and black pepper

• Fresh parsley (for garnish)

• Grated Parmesan (optional)

Directions

1. I cook the pasta in salted water according to the package instructions, then drain and set aside.

2. While the pasta cooks, I heat olive oil in a large skillet over medium heat.

3. I add minced garlic and anchovy fillets (if using), letting them cook and melt into the oil for about 1–2 minutes.

4. I stir in red pepper flakes, olives, and capers, cooking for another minute.

5. I pour in the crushed tomatoes and let the sauce simmer for 10–15 minutes, allowing all the flavors to come together.

6. I season with salt and pepper to taste, then toss in the cooked pasta and stir until everything is well combined.

7. I garnish with chopped parsley and, if I like, a sprinkle of grated Parmesan before serving.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 15 minutes to cook, so it’s ready in about 25 minutes total.

Variations

• I use whole cherry tomatoes instead of canned for a fresher texture.

• I skip the anchovies to keep it vegetarian, and it’s still delicious.

• I add tuna, shrimp, or grilled vegetables for extra protein or variety.

• I try it with gluten-free or whole wheat pasta depending on what I have.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove with a splash of water or olive oil to loosen the sauce. It also reheats well in the microwave.

FAQs

Do I have to use anchovies?

No, but I like them because they melt into the sauce and add a deep umami flavor. If I skip them, I can add a little extra salt or a splash of soy sauce to boost flavor.

What kind of olives work best?

I prefer Kalamata olives for their deep, salty flavor, but black or green olives also work if that’s what I have.

Can I make this ahead of time?

Yes, the sauce can be made in advance and stored in the fridge for up to 3 days. I just reheat it and toss it with freshly cooked pasta.

Is Pasta Puttanesca spicy?

It can be! I control the heat by adding more or less red pepper flakes depending on how spicy I want it.

What’s the best pasta shape to use?

Spaghetti is traditional, but I’ve also used linguine, fettuccine, or even penne. The sauce clings well to almost any shape.

Conclusion

Pasta Puttanesca is one of those classic dishes that proves simple ingredients can create bold, unforgettable flavors. I love how fast and easy it is, and how I can whip it up with what’s already in my pantry. Whether I make it as a quick weeknight dinner or a comforting weekend meal, this pasta never fails to satisfy.