Pasta Puttanesca
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Pasta Puttanesca – no cream, no butter, just garlic, anchovies, and ready in 20 minutes.
How Anchovies Won Me Over
I’ll be honest, the first time Remo made me Pasta Puttanesca, I wasn’t so sure. Anchovies? In pasta? It felt… aggressive. But one bite in and I was hooked. The anchovies melt right into the garlic and oil, and suddenly you’ve got this salty, savory, spicy sauce that tastes like you put way more effort into it than you did.
Now? This is one of our go-to “the fridge is empty, let’s raid the pantry” dinners. It’s bold, briny, and pulls zero punches, just how I like it. I usually throw some cheesy garlic bread in the oven, maybe toss together a simple salad, and if it’s that kind of night, pour myself a glass of sangria while the pasta simmers.
Why You’ll Love This Pasta Puttanesca
- Big flavor, tiny effort: dinner’s done in 20 minutes.
- All pantry staples: no fresh herbs, no fancy ingredients, no stress.
- Anchovy-friendly (even for haters): they melt in and make the sauce magic.
- Just one pot for sauce, one for pasta: easy cleanup, no drama.
- Restaurant-level taste in your sweatpants: the best kind of win.
Ingredients and Tips
- Don’t fear the anchovies: They melt into the oil and garlic like they were never there, but you’ll notice when they’re missing. No fishiness, just deep salty flavor that pulls everything together.
- Watch that garlic: 30 seconds is all it needs. Any longer and you’re on the fast track to bitter town. Keep the heat medium and your eyes on the pan.
- Go easy on the salt: Between the anchovies, capers, and olives, this pasta is already salty. Taste before adding more, trust me on this.
- Use good canned tomatoes: Since this sauce cooks fast, you want something with flavor. Watery bargain bin tomatoes won’t cut it.
- Save your pasta water: It helps loosen the sauce and makes it cling like it’s trying to stay warm. Always save at least ½ to 1 cup before draining.
Bring a big pot of salted water to a boil, salty like the sea. Cook the spaghetti until al dente, then don’t forget to scoop out a cup of pasta water before draining. That starchy stuff is your sauce’s best friend.
In a large skillet, heat the olive oil over medium. Add the garlic, anchovies, olives, capers, and red pepper flakes. Stir for about 30–60 seconds, just until it smells amazing. Don’t let the garlic brown. You want sizzle, not burn.
Pour in the diced tomatoes along with the sugar, a pinch of salt and pepper, and about ¼ cup of that reserved pasta water. Let it come to a gentle boil, then lower the heat and simmer for 10 minutes. It’ll thicken up and get real cozy.
Add the cooked spaghetti straight into the skillet. Toss until every strand is coated in that salty, briny goodness. If it’s looking too thick, loosen it with a splash more pasta water. If it’s too thin, let it simmer another minute.
Plate it up, top with fresh basil, and if you’re not a purist, go ahead and hit it with some grated Parmesan. Not traditional, but I fully support it.
How To Serve It
This pasta’s bold, salty, and a little spicy, baso I like to keep the sides simple (or cheesy, because obviously).
Italian Roasted Mushrooms and Veggies
Tomato Basil Salad
Easy Garlic Bread
White Sangria
Frequently Asked Questions
Can I skip the anchovies?
You can, but you’ll lose that deep, savory flavor. If you must, try a splash of Worcestershire or a bit of miso paste for that umami boost.
What kind of olives should I use?
I love Kalamata for the briny punch, but green olives work too. Just skip the canned black ones, they’re pretty but don’t taste like much.
Is it super spicy?
It’s got a kick, thanks to the red pepper flakes. Start with half if you’re spice sensitive, or crank it up if you like living on the edge.
Can I make the sauce ahead?
Yes! It actually tastes better the next day. Just reheat gently on the stove and toss with fresh pasta.
Can I use a different pasta?
Totally. Linguine, bucatini, or even penne work, use what you’ve got.
Do I need Parmesan?
Technically no, but I’m not Italian police. If Parmesan makes you happy, add it.
What does “Puttanesca” mean?
Let’s just say it’s got a bit of a scandalous origin. “Puttanesca” loosely translates to “in the style of the ladies of the night.” Legend says it was a quick, bold dish they could throw together between… appointments. Either way, it’s fast, fiery, and not shy, just like the name suggests.
Try These Delicious Pasta Recipes Next
- Creamy Avocado and Spinach Pasta
- Shrimp Scampi
- Classic Spaghetti and Meatballs
- Pesto Shrimp Asparagus Pasta
- Creamy Garlic Butter Spaghetti
- Pasta Pomodoro
- Pasta alla Norcina
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Pasta Puttanesca
Video
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
