Pasta Puttanesca Recipe

Introduction

Pasta Puttanesca is a vibrant Italian dish known for its bold flavors from olives, capers, and tomatoes. It’s a quick and satisfying meal that combines savory, salty, and spicy notes, perfect for a weeknight dinner.

Ingredients

• 1 pound spaghetti (plus 1 gallon of water and 2 tablespoons salt for cooking)
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic
• ¾ cup black olives, pitted (Gaeta, Kalamata, or other), halved lengthwise
• 2 tablespoons capers, rinsed
• ¼ teaspoon red pepper flakes (or more to taste)
• 28 ounces (1 large can) whole peeled tomatoes (San Marzano preferred)
• 1 handful flat-leaf parsley, chopped
• Salt and black pepper, to taste

Instructions

1. Step 1: In a large skillet, warm the olive oil over medium heat. Add the halved olives, rinsed capers, red pepper flakes, and grated garlic.
2. Step 2: Fry gently for 1 to 2 minutes, stirring carefully to avoid burning the garlic.
3. Step 3: Add the whole peeled tomatoes to the skillet. Stir and crush the tomatoes with a fork. Simmer the sauce on medium-low heat for 15 minutes.
4. Step 4: Taste the sauce and adjust with salt and black pepper as needed. While the sauce simmers, start cooking the pasta.
5. Step 5: Bring a large pot of water to a boil. Salt the water generously and add the spaghetti. Cook the pasta very al dente—about 3 minutes less than the package instructions.
6. Step 6: Reserve 2 cups of pasta cooking water, then drain the pasta and add it to the sauce.
7. Step 7: Add 1 cup of the reserved pasta water and the chopped parsley to the sauce. Toss the pasta and sauce together over medium-high heat for about 2 minutes until creamy and perfectly al dente.
8. Step 8: Serve immediately with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley.

Tips & Variations

• Use high-quality canned tomatoes like San Marzano for the best flavor.
• Adjust the red pepper flakes to control the heat level.
• For a twist, add anchovies at the start with the garlic for a richer umami taste.
• Reserve pasta water is key to creating a silky sauce; don’t skip it!

Storage

Store leftover Pasta Puttanesca in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or olive oil to loosen the sauce and prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, while spaghetti is traditional, penne or linguine work well too. Just adjust cooking times accordingly.

Is anchovy paste necessary?

Anchovy paste is optional but adds a deeper umami flavor. The dish is delicious even without it, especially with good olives and capers.

Pasta Puttanesca Recipe

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★★★★★

4.9 from 624 reviews

Pasta Puttanesca is a vibrant and flavorful Italian dish featuring spaghetti tossed in a savory sauce made from olives, capers, garlic, tomatoes, and red pepper flakes. This quick and easy recipe balances spicy, salty, and tangy notes, perfect for a satisfying weeknight dinner.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound spaghetti
• 1 gallon water (for boiling pasta)
• 2 tablespoons salt (for pasta water)

Sauce

• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, grated
• ¾ cup black olives, pitted and halved (Gaeta, Kalamata, or other)
• 2 tablespoons capers, rinsed
• ¼ teaspoon red pepper flakes (or to taste)
• 28 ounces (1 large can) whole peeled tomatoes (preferably San Marzano)
• 1 handful flat-leaf parsley, chopped
• Salt and black pepper, to taste

Instructions

1. Make the sauce: In a large skillet, warm the olive oil over medium heat. Add the halved olives, rinsed capers, red pepper flakes, and grated garlic.
2. Fry gently: Cook the mixture gently for 1 to 2 minutes, stirring frequently to prevent the garlic from burning and allowing the flavors to meld.
3. Simmer sauce: Add the whole peeled tomatoes to the skillet. Use a fork to crush the tomatoes, then let the sauce simmer over medium-low heat for 15 minutes.
4. Adjust seasoning: Taste the sauce and add salt and black pepper as needed to balance the flavors while the sauce simmers.
5. Cook the pasta: Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of salt. Cook the spaghetti until very al dente, about 3 minutes less than the package instructions. Reserve 2 cups of pasta cooking water before draining.
6. Toss pasta in sauce: Add the drained pasta to the sauce along with 1 cup of the reserved pasta water and the chopped parsley. Cook over medium-high heat, tossing continuously for about 2 minutes until the pasta is creamy and perfectly al dente.
7. Serve: Plate the pasta and finish with a drizzle of high-quality extra virgin olive oil and a sprinkle of fresh parsley for garnish. Serve immediately.

Notes

• Use good-quality San Marzano tomatoes for a richer sauce flavor.
• Adjust red pepper flakes to control the spiciness to your preference.
• Reserving pasta water is key to creating a creamy sauce that clings well to the pasta.
• For a gluten-free version, substitute the spaghetti with gluten-free pasta.
• This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: Pasta Puttanesca, Italian pasta, spicy pasta sauce, quick pasta recipe, olives, capers, tomato sauce