Recipe

Pasta Puttanesca

A bright, briny, pantry-sleek Italian pasta with tomatoes, olives, capers, garlic, anchovy, and chili flakes.

By Matt Campbell

•

4.8

A bowl of pasta puttanesca with a glossy tomato sauce, Kalamata olives, capers, parsley, and grated cheese on a neutral linen napkin at a wooden table, warm kitchen lighting

Pasta puttanesca is the kind of dinner I make when I want something that tastes like I tried harder than I did. It is loud in the best way: punchy tomato, salty olives, zingy capers, a little heat, and that sneaky depth from anchovy that makes you pause mid-bite like, okay wow.

The best part is it is basically a pantry flex. If you can boil water and keep garlic from burning, you can make puttanesca. And if you do accidentally push the garlic a little too far, I have a fix for that too, because this is a no shame kitchen.

Canned tomatoes, spaghetti, garlic, anchovy fillets, capers, Kalamata olives, parsley, olive oil, and red pepper flakes arranged on a tidy kitchen counter in warm light

Why It Works

Big flavor from small ingredients: Anchovy melts into the olive oil and turns into savory depth, not fishiness.
Fast sauce, no simmering for hours: The briny punch (capers and olives) makes the tomato taste instantly developed.
Glossy, clinging texture: Pasta water plus a quick toss in the pan turns the sauce silky and restaurant-y.
Flexible: Use spaghetti, linguine, or penne. Make it mild or spicy. Add tuna if you want it heartier.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Reheat: Warm in a skillet over medium-low with a splash of water (or broth). Stir until the sauce loosens and turns glossy again. Microwave works too, but the skillet brings the sauce back to life.

Freeze: I do not love freezing this once it is fully mixed with pasta (texture gets soft), but you can freeze the sauce by itself for up to 2 months. Thaw overnight in the fridge and reheat gently before tossing with fresh pasta.

Common Questions

Why does puttanesca use anchovies? Can I skip them?

Anchovies are the cheat code for depth. They dissolve into the oil and become a savory backbone. If you skip them, the dish still works, but you may want to add a little extra salt and a small splash of soy sauce or a pinch of MSG if you use it. If you keep the anchovy, it will not taste fishy.

What olives are best for pasta puttanesca?

Kalamata are my favorite because they are fruity and bold, but any good briny olive works. If your olives are already very salty, taste before adding extra salt.

Should I rinse capers?

If they are packed in brine, I usually give them a quick rinse to control salt. If they are packed in salt, rinse well and pat dry.

Is puttanesca spicy?

It can be. I use red pepper flakes for a gentle heat. You can go mild (a pinch) or spicy (up to 1 teaspoon).

Can I add protein?

Yes. A can of oil-packed tuna (drained) stirred in at the end is classic and very weeknight-friendly. Shrimp also works, just cook it quickly before the garlic step, remove, then add back at the end.

How do I keep garlic from burning?

Keep the heat at medium, stir constantly once the garlic goes in, and add the anchovy right after. If the garlic starts browning too fast, splash in a tablespoon of pasta water to cool the pan down.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Large skillet or sauté pan (12-inch is ideal)
Colander
Microplane or grater (optional for cheese)
Chef’s knife and cutting board
Measuring spoons

The first time I made puttanesca on purpose, I was in that phase of cooking where I thought every good sauce required a long simmer and at least one fancy ingredient I could not pronounce. Then I realized this one is basically built from stuff that lives in the back of your pantry and still somehow tastes like a late-night trattoria order.

Now it is one of my go-to dinners when I want something comforting but sharp around the edges. Cozy carbs, crisp little bites of olive, capers popping like tiny flavor grenades, and a sauce that feels bright and a little chaotic. My favorite kind of cooking.

Pasta Puttanesca

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

12 ounces spaghetti or linguine
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced (or finely chopped)
6 to 8 anchovy fillets (from a tin), chopped
1/2 teaspoon red pepper flakes (more to taste)
1 (28-ounce) can whole peeled tomatoes, crushed by hand (or use crushed tomatoes)
2 tablespoons capers, drained (rinsed if very salty)
3/4 cup pitted Kalamata olives, halved
1/2 cup chopped fresh parsley
1 tablespoon fresh lemon juice (optional, for extra brightness)
Kosher salt, as needed
Black pepper, to taste
Grated Parmesan or Pecorino, for serving (optional)

Note: Anchovies add depth. If you are nervous, start with 4 fillets. You can always add more next time when you are fully converted.

Instructions

Start the sauce base. Heat olive oil in a large skillet over medium heat. Add garlic and cook for about 30 to 45 seconds, stirring, until fragrant but not browned.
Melt the anchovy. Add chopped anchovies and red pepper flakes. Stir for 30 to 60 seconds until the anchovies dissolve into the oil and the mixture looks a little saucy and unified.
Add tomatoes and let it simmer. Add crushed tomatoes (and their juices). Bring to a gentle simmer and cook 7 to 10 minutes, stirring occasionally, until slightly thickened.
Boil the pasta while the sauce simmers. Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until just shy of al dente (about 1 minute less than the package suggests). Reserve 1 cup pasta water, then drain.
Add the briny stuff. Stir capers and olives into the sauce. Simmer 2 minutes. Taste the sauce before adding salt, since capers and olives can bring plenty.
Toss and gloss. Add drained pasta to the skillet and toss over medium heat for 1 to 2 minutes. Add a splash of reserved pasta water as needed until the sauce coats the noodles and turns glossy.
Finish bright. Turn off the heat. Stir in parsley and lemon juice (if using). Grind in black pepper. Serve immediately with grated cheese if you want, even though puttanesca purists might raise an eyebrow.