Pasta Puttanesca is a classic Italian pasta dish made with spaghetti, salty anchovies, olives, and capers. This pungent tomato sauce uses pantry staples like garlic and dried chillies to create a bold meal in minutes.

The first time I made this, I didn’t let the anchovies melt into the oil properly. Now I always cook them down until they disappear completely because that’s where the deep savoury base comes from. If you skip this, you’ll end up with hairy bits of fish instead of a smooth, rich sauce.

The dried chilli flakes are doing more work than you’d think. Without them, the heavy olives and capers can feel a bit one-note and flat. This is one of those recipes that looks harder than it is. The whole thing comes down to timing your pasta so it hits the sauce while it’s still dripping with starchy water.

Try More Recipes:

Jump to Recipe

Pasta Puttanesca Ingredients

400g (14oz) dried spaghetti
3 tbsp extra virgin olive oil
4 garlic cloves, peeled and thinly sliced
6 anchovy fillets in oil, drained
1 tsp dried chilli flakes
100g (3.5oz) pitted black olives, roughly chopped
2 tbsp capers, drained and rinsed
400g (14oz) tin chopped tomatoes
1 tbsp tomato purée
1 small bunch fresh parsley, roughly chopped
Salt and pepper, to taste

How To Make Pasta Puttanesca

Boil the water: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over a high heat.
Start the sauce base: Place a wide frying pan over a medium heat and add the olive oil, sliced garlic, anchovies, and chilli flakes.
Melt the anchovies: Stir the mixture frequently for about 3 minutes or until the garlic is lightly golden and the anchovies have completely dissolved into the oil.
Add the aromatics: Stir in the chopped olives and rinsed capers, then cook for another 2 minutes to let their flavours release into the oil.
Simmer the tomatoes: Pour in the chopped tomatoes and tomato purée, then turn the heat down and let it simmer gently for 10 minutes until the sauce thickens slightly.
Cook the pasta: Drop the spaghetti into the boiling water and cook for about 8 to 10 minutes or until the pasta is cooked but still firm.
Combine the dish: Use tongs to move the spaghetti directly from the water into the sauce pan, making sure some of the starchy pasta water goes with it.
Finish and season: Toss everything together over the heat for 1 minute, add the chopped parsley, and season with salt and pepper before serving.

Recipe Tips

Rinse your capers. These are often packed in a very harsh brine or salt that can overwhelm the other ingredients if you don’t wash them first.
Save the pasta water. Before you drain the pot, scoop out a small mug of the cloudy water. If your sauce looks too thick or dry once the pasta is added, a splash of this water makes it silky and helps it stick to the strands.
Slice the garlic thinly. Do not use a press for this recipe. Thin slivers of garlic mellow as they fry in the oil, whereas crushed garlic can turn bitter and burn too quickly in the hot fat.
Use high-quality tinned tomatoes. Since the sauce is simple, the quality of the base matters. Pick a brand that looks thick and dark red rather than watery and pale.
Preparation is vital. Chop your olives, slice your garlic, and measure your spices before you turn on the hob. This sauce moves fast once the oil is hot, and you don’t want to be chopping while the garlic is browning.

What To Serve With Pasta Puttanesca

A simple green salad with a sharp lemon vinaigrette cuts through the salty intensity of the olives and anchovies. You can also serve this with warm crusty bread or garlic focaccia to mop up the leftover tomato sauce.

Light side dishes work best here because the pasta itself is quite filling. Try some steamed tenderstem broccoli or sautéed courgettes with a bit of lemon zest to keep the meal feeling fresh.

How To Store Pasta Puttanesca

Fridge

Place any leftovers in an airtight container once they have cooled down completely. It stays fresh for up to 2 days, though the pasta will continue to soak up the sauce and soften over time.

Reheat

The best method is to put the pasta back into a frying pan with a tiny splash of water. Heat it over a medium setting and toss it constantly until the sauce loosens and the pasta is hot throughout.

Freeze

You can freeze the sauce on its own for up to 3 months in a sealed bag or container. Do not freeze the dish once the pasta is added, as the spaghetti will turn mushy and lose its texture when thawed.

Pasta Puttanesca Nutrition Facts

Per serving (1 of 4):

Calories 485
Protein 14g
Fat 16g
Carbohydrates 72g
Sugar 6g
Sodium 840mg.

FAQs

Can I make Pasta Puttanesca without anchovies?

No, the anchovies provide the essential salty backbone of the dish, but you can use a tablespoon of white miso paste as a vegetarian alternative for a similar depth.

Why is my Pasta Puttanesca too salty?

This usually happens if the capers weren’t rinsed or if you added too much extra salt before tasting the finished sauce.

How do I stop the garlic from burning?

Keep the heat on medium and add the anchovies at the same time as the garlic to help lower the temperature of the oil.

Can I use a different pasta shape for this recipe?

Yes, while spaghetti is traditional, other long shapes like linguine or even short shapes like penne work well to catch the chunky bits of olive and caper.

Try More Recipes:

Italian Pasta Puttanesca Recipe

Recipe by PaulaCourse: Italian Pasta Recipes, DinnerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

485

kcal

Ingredients

400g (14oz) dried spaghetti
3 tbsp extra virgin olive oil
4 garlic cloves, peeled and thinly sliced
6 anchovy fillets in oil, drained
1 tsp dried chilli flakes
100g (3.5oz) pitted black olives, roughly chopped
2 tbsp capers, drained and rinsed
400g (14oz) tin chopped tomatoes
1 tbsp tomato purée
1 small bunch fresh parsley, roughly chopped
Salt and pepper, to taste

Directions

Boil the water: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over a high heat.
Start the sauce base: Place a wide frying pan over a medium heat and add the olive oil, sliced garlic, anchovies, and chilli flakes.
Melt the anchovies: Stir the mixture frequently for about 3 minutes or until the garlic is lightly golden and the anchovies have completely dissolved into the oil.
Add the aromatics: Stir in the chopped olives and rinsed capers, then cook for another 2 minutes to let their flavours release into the oil.
Simmer the tomatoes: Pour in the chopped tomatoes and tomato purée, then turn the heat down and let it simmer gently for 10 minutes until the sauce thickens slightly.
Cook the pasta: Drop the spaghetti into the boiling water and cook for about 8 to 10 minutes or until the pasta is cooked but still firm.
Combine the dish: Use tongs to move the spaghetti directly from the water into the sauce pan, making sure some of the starchy pasta water goes with it.
Finish and season: Toss everything together over the heat for 1 minute, add the chopped parsley, and season with salt and pepper before serving.