Pasta Puttanesca

4.91 from 10 votes

This Pasta Puttanesca is fast, fiery, and unapologetically bold. Made with pantry staples like anchovies, garlic, olives, and capers, it’s a 20 minute Italian classic that packs serious flavor with minimal effort.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Italian

Keyword: pasta puttanesca

Servings:

Calories: 509kcal

Author: Joanna Cismaru

Ingredients

12 ounces spaghetti uncooked
¼ cup olive oil
3 cloves garlic minced
½ cup Kalamata olives roughly chopped
¼ cup capers drained
4 anchovy fillets chopped
1 teaspoon red pepper flakes
28 ounce diced tomatoes 1 large can
1 teaspoon sugar
salt and pepper to taste
fresh basil for garnish

US Customary - Metric

Instructions

Bring a large pot of salted water to boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of pasta water then drain the pasta.
Heat the olive oil in a large skillet over medium heat. Add the garlic, olives, capers. anchovies and red pepper flakes to the skillet and stir. Cook for 30 seconds to 1 minute until fragrant.
Add the diced tomatoes, sugar, salt, pepper, sugar and about ¼ cup of the reserved pasta water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Add the cooked pasta into the sauce and toss everything together. If the sauce is too thick add a bit more of the pasta water to thin it out.
Serve immediately garnished with fresh basil and Parmesan cheese if preferred.

Video

Notes

Anchovies are essential: They melt into the sauce and give it depth. No fishy taste, just great flavor.
Watch the garlic: 30 seconds is all it needs. Burnt garlic ruins the vibe.
Use good canned tomatoes: The sauce cooks fast, so start with great tomatoes.
Don’t forget the pasta water: It helps the sauce cling and keeps everything silky.
Add cheese if you want: Not traditional, but I won’t stop you.

Nutrition