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Pasta Puttanesca

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Pasta Puttanesca is a bold and briny Italian pasta dish made with garlic, anchovies, olives, capers, and tomatoes. Ready in under 30 minutes, it’s a quick and satisfying meal packed with rich umami flavor using simple pantry ingredients.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 12 oz spaghetti or other long pasta
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 4 anchovy fillets (optional)
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 cup black olives (preferably Kalamata), sliced
  • 2 tbsp capers, rinsed
  • 1 can (14.5 oz) crushed or diced tomatoes
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)
  • Optional: grated Parmesan cheese for serving

Instructions

  1. Cook pasta in salted water according to package directions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and anchovies (if using) and cook for 1–2 minutes until fragrant and anchovies dissolve.
  3. Stir in red pepper flakes, olives, and capers. Cook for another minute.
  4. Add crushed tomatoes and bring to a simmer. Cook for 10–15 minutes, stirring occasionally.
  5. Season with salt and pepper to taste.
  6. Add cooked pasta to the sauce and toss until well combined and heated through.
  7. Garnish with chopped parsley and Parmesan if desired. Serve hot.

Notes

  • Use cherry tomatoes for a fresh twist instead of canned.
  • Skip anchovies for a vegetarian version—add a splash of soy sauce for umami.
  • Add tuna, shrimp, or grilled veggies for extra protein.
  • Works well with gluten-free or whole wheat pasta.
  • Reheat with a splash of water or olive oil to loosen the sauce.

Nutrition

Find it online: https://juliameals.com/pasta-puttanesca/