Classic Italian Pasta Puttanesca With Olives And Anchovies

This briny, bold Italian Pasta Puttanesca With Olives And Anchovies is made with crushed tomatoes, garlic, and capers and ready in 25 minutes. Tossing the hot spaghetti directly into the simmering sauce ensures every single strand gets beautifully coated. I rely on this recipe when I need a fast dinner straight from the pantry.

Why This Classic Works

I used to think making a rich pasta sauce meant simmering pots for hours on end. This recipe proved me completely wrong with its fast, punchy flavor profile.

The secret is letting the anchovies melt directly into the hot olive oil before adding tomatoes. It builds a savory base that tastes like it cooked all afternoon.

Italian Pasta Puttanesca With Olives And Anchovies Ingredients

• 1 lb spaghetti
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 6 anchovy fillets, packed in oil
• 1/2 tsp red pepper flakes
• 1 (28-oz) can crushed tomatoes
• 1/2 cup Kalamata olives, pitted and chopped
• 3 tbsp capers, drained
• 1/4 cup fresh parsley, chopped

How To Make Italian Pasta Puttanesca With Olives And Anchovies

1. Boil The Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, reserving 1/2 cup of pasta water.
2. Sauté The Aromatics: Heat olive oil in a large skillet over medium heat. Add the garlic, anchovies, and red pepper flakes, stirring until the anchovies melt into the oil.
3. Simmer The Sauce: Pour in the crushed tomatoes, olives, and capers. Reduce heat to low and let it simmer for 10 minutes to combine flavors.
4. Combine And Serve: Add the drained pasta directly to the skillet along with a splash of pasta water. Toss vigorously until the sauce coats the noodles, then garnish with fresh parsley.

Recipe Tips

• Don’t skip the anchovies: They melt away completely and provide a deep umami flavor rather than a fishy taste.
• Watch the salt: The olives, capers, and anchovies are all quite salty, so taste the sauce before adding any extra salt.
• Reserve the pasta water: The starchy water helps bind the tomato sauce to the noodles for a silky finish.

What To Serve With Pasta Puttanesca

A crisp green salad with a simple lemon vinaigrette cuts through the rich, briny flavors of the sauce perfectly. Warm garlic bread is also essential for swiping up any leftover tomatoes and olives from the bowl.

How To Store

Keep any leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce. Freezing is not recommended as the pasta will become mushy.

FAQs

Can I use a different type of pasta?

Penne or bucatini work wonderfully if you do not have spaghetti. Just make sure to cook it al dente so it holds up to the sauce.

What if I really hate anchovies?

You can leave them out, but you will lose some depth of flavor. Try adding a splash of soy sauce or miso paste to replace the umami.

Do I need to buy expensive olives?

Standard jarred Kalamata olives are perfectly fine for this dish. Just ensure they are pitted before chopping to save prep time.

Nutrition

• Calories: 450 kcal
• Total Fat: 16g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 850mg
• Total Carbohydrate: 65g
• Protein: 14g

Try More Recipes:

• Creamy Italian Salmon Pasta With Asparagus
• Easy Italian Meatball Pasta Bake With Tomato Sauce
• Italian Sausage Pasta With Creamy Vodka Pink Sauce

Italian Pasta Puttanesca With Olives And Anchovies

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Briny, bold Italian Pasta Puttanesca With Olives And Anchovies made with salty capers, crushed tomatoes, and garlic. Ready in just 25 minutes, this fast pantry dinner delivers massive restaurant-quality flavor and silky noodles for busy weeknights.

Ingredients

• 1 lb spaghetti

• 1/4 cup extra virgin olive oil

• 4 cloves garlic, minced

• 6 anchovy fillets, packed in oil

• 1/2 tsp red pepper flakes

• 1 (28-oz) can crushed tomatoes

• 1/2 cup Kalamata olives, pitted and chopped

• 3 tbsp capers, drained

• 1/4 cup fresh parsley, chopped

Directions

• 1. Boil The Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, reserving 1/2 cup of pasta water.
• 2. Sauté The Aromatics: Heat olive oil in a large skillet over medium heat. Add the garlic, anchovies, and red pepper flakes, stirring until the anchovies melt into the oil.
• 3. Simmer The Sauce: Pour in the crushed tomatoes, olives, and capers. Reduce heat to low and let it simmer for 10 minutes to combine flavors.
• 4. Combine And Serve: Add the drained pasta directly to the skillet along with a splash of pasta water. Toss vigorously until the sauce coats the noodles, then garnish with fresh parsley.