If you love bold, vibrant flavors that come together in a snap, this Pasta Puttanesca Recipe is an absolute must-try. It’s a classic Italian dish packed with garlicky, briny goodness from anchovies, olives, and capers, all simmered in a rich tomato sauce. Whether you’re cooking for a crowd or whipping up a quick weeknight meal, this recipe delivers a harmonious blend of savory and tangy notes that will have everyone asking for seconds.
Ingredients You’ll Need
The magic behind a great Pasta Puttanesca Recipe lies in its straightforward yet powerful ingredients. Each element plays a crucial role in creating the perfect balance of taste, texture, and color, making this dish surprisingly easy but unforgettable.
- 2 oz tin fillet anchovies + oil: Adds a salty, umami depth that forms the soul of the sauce.
- 4 teaspoons minced garlic OR 8 garlic cloves, minced: Brings aromatic warmth and a slight kick.
- 1 teaspoon olive oil: The ideal base to sauté anchovies and garlic, enhancing flavors.
- 1 cup black olives, halved: Infuses a rich, briny flavor and lovely bursts of color.
- 1 cup green olives, halved: Adds a slightly tangy contrast to the black olives.
- 1 3.5 oz jar capers, drained: Introduces a sharp, lemony note that brightens the sauce.
- 28 oz can kitchen ready tomatoes: Provides the luscious, hearty base that holds all ingredients together.
- 1/2 cup red wine: Used to deglaze and intensify the sauce with a subtle fruity richness.
- 1 16 oz box spaghetti: The perfect pasta to carry the robust puttanesca sauce in every bite.
How to Make Pasta Puttanesca Recipe
Step 1: Cook the Spaghetti to Al Dente Perfection
Start by bringing a large pot with 6 quarts of water to a rolling boil. Salt the water well—this seasons the pasta from the inside out. Once boiling, add your spaghetti and cook until it’s just al dente, about 8 minutes. Remember, you want a slight firmness because the pasta will continue to cook slightly when mixed with the sauce.
Step 2: Sauté Anchovies and Garlic for Depth
While the pasta water heats, prepare your sauce. Drain the oil from the anchovies but save it for flavor. Heat the olive oil in a large skillet until shimmering, then roughly chop the anchovies before adding them in along with the minced garlic. Let them cook for 2 to 3 minutes—this step melts the anchovies into the oil, creating a rich, savory base that will elevate your sauce.
Step 3: Build the Sauce with Wine, Olives, Capers, and Tomatoes
Deglaze the skillet with the red wine, scraping up any flavorful browned bits stuck to the pan—this layers in gorgeous caramelized taste. Next, toss in the black and green olives, capers, and canned tomatoes. Keep the heat at medium-high and stir occasionally, letting the sauce simmer and thicken for about 8 to 10 minutes. This melds all the bold flavors beautifully while your pasta finishes cooking.
Step 4: Prepare the Pasta for Saucing
Before draining your spaghetti, reserve about a cup of the starchy pasta water. This golden liquid can help loosen the sauce if it gets too thick. After draining, you’ll be ready to combine everything for the final touch.
Step 5: Toss Pasta with Sauce and Serve
Return the drained spaghetti to the large pot, then pour the puttanesca sauce over it. Toss everything together thoroughly, adding a splash of reserved pasta water if you want a silkier consistency. Serve immediately while warm, optionally garnished with freshly grated parmesan cheese and a sprinkle of parsley to brighten the dish.
How to Serve Pasta Puttanesca Recipe
Garnishes
Simple garnishes can take your Pasta Puttanesca Recipe to the next level. Try a handful of freshly chopped parsley for a fresh bite, or grate some parmesan cheese on top for creamy richness that offsets the salty sauce. A squeeze of lemon can also add a zingy finish if you like a bit more brightness.
Side Dishes
This dish stands tall on its own but pairs wonderfully with lighter sides like a crisp green salad dressed with a lemon vinaigrette or garlic bread to soak up any leftover sauce. Roasted vegetables like asparagus or zucchini also balance the intense flavors while adding texture and freshness.
Creative Ways to Present
For an impressive presentation, serve your Pasta Puttanesca Recipe in shallow, wide bowls to showcase the vibrant colors of the sauce and olives. A drizzle of good-quality extra virgin olive oil on top adds shine and a subtle fruitiness. Adding a few whole olives or capers as a final decorative touch sparks interest and highlights the key ingredients.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Pasta Puttanesca Recipe to an airtight container and store it in the refrigerator for up to 3 days. The flavors will actually meld more, making for a tastier meal the next day.
Freezing
This pasta freezes well if you want to keep it longer. Place cooled portions in freezer-safe containers or bags, removing as much air as possible. It should keep nicely for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the pasta gently on the stove over low heat, adding a splash of water or olive oil to loosen the sauce if needed. Avoid microwave reheating for best flavor and texture preservation, but if pressed for time, use short bursts with stirring in between.
FAQs
What makes this a true Pasta Puttanesca Recipe?
Traditional Pasta Puttanesca relies on a specific roster of ingredients like anchovies, olives, capers, garlic, and tomatoes, creating a bold, salty, and tangy sauce that is instantly recognizable and uniquely delicious.
Can I use other types of pasta for puttanesca?
Absolutely! While spaghetti is classic, other long pasta like linguine or bucatini work just as well, as do short shapes like penne or rigatoni that catch the sauce deliciously.
Are anchovies really that strong in flavor?
Anchovies might sound intimidating, but they dissolve when cooked and add a savory depth without dominating. They’re the secret behind the sauce’s complexity and umami kick.
Is Pasta Puttanesca spicy?
Traditional recipes are not spicy, but if you enjoy a little heat, adding red pepper flakes while sautéing the garlic and anchovies is an excellent way to customize it.
Can I make this dish vegetarian?
To keep the same flavor profile without anchovies, try adding capers and olives abundantly and using a touch of miso paste for umami. The dish won’t be traditional but will still be delicious.
Final Thoughts
This Pasta Puttanesca Recipe is a spirited celebration of simple ingredients coming together to create something truly special. Its punchy, savory, and slightly tangy flavor profile guarantees to awaken your taste buds. So, grab your sauté pan and put this recipe on your weeknight dinner rotation—you’ll be so glad you did!
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Pasta Puttanesca Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Pasta Puttanesca is a vibrant and flavorful Italian dish featuring a bold sauce made from anchovies, black and green olives, capers, garlic, and tomatoes, tossed with perfectly cooked spaghetti. This quick and easy recipe comes together in under 20 minutes, making it a perfect weeknight meal with a tangy, savory punch.
Ingredients
Anchovy & Sauce Base
- 1 2oz tin fillet anchovies + oil
- 4 teaspoons minced garlic OR 8 garlic cloves, minced
- 1 teaspoon olive oil
Other Sauce Ingredients
- 1 cup black olives, halved
- 1 cup green olives, halved
- 1 3.5oz jar capers, drained
- 28oz can kitchen ready tomatoes
- 1/2 cup red wine
Pasta
- 1 16oz box spaghetti
Instructions
- Boil the Pasta: In a large pot, bring 6 quarts of water to a boil. Once boiling, add a few dashes of salt and the spaghetti. Cook until al dente, about 8 minutes.
- Prepare the Sauce Base: While the water heats, drain the oil from the anchovy tin and add the anchovies oil plus 1 teaspoon olive oil into a large skillet over medium-high heat, heating until shiny and hot. Roughly chop the anchovies, then add them along with the minced garlic to the skillet. Cook for 2 to 3 minutes to release their flavors.
- Build the Sauce: Deglaze the skillet with the red wine, scraping up any brown bits from the bottom. Add the black and green olives, drained capers, and canned tomatoes. Cook over medium-high heat, stirring occasionally, until the sauce thickens, about 8 to 10 minutes, while the pasta finishes cooking.
- Drain the Pasta: When the pasta is done, reserve about a cup of the pasta cooking water, then drain the spaghetti.
- Toss Pasta with Sauce: Return the pasta to the large pot, pour in the thickened sauce, and toss to combine. Add reserved pasta water a little at a time if the sauce seems too thick to coat the spaghetti evenly.
- Serve and Garnish: Serve immediately, optionally garnished with freshly grated parmesan cheese and chopped parsley for extra flavor and color.
Notes
- Reserve some pasta cooking water to adjust the sauce consistency if needed.
- Use good quality anchovies and olives for best flavor.
- Parmesan and parsley garnish is optional but adds nice finishing touches.
- Be careful not to overcook the spaghetti; al dente texture is ideal.
- Red wine enhances depth of flavor but can be omitted if preferred.
