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Pasta Puttanesca

Pasta Puttanesca

A bold, briny, and comforting Italian pasta dish made with pantry staples like tomatoes, olives, capers, garlic, and anchovies. Pasta Puttanesca is quick, flavorful, and perfect for weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 12 ounces spaghetti
  • 2 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 4 anchovy fillets
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup Kalamata olives, pitted and chopped
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1/2 cup pasta water and drain the rest.
  2. In a large skillet, heat olive oil over medium heat. Add sliced garlic and cook until golden.
  3. Stir in anchovies and crushed red pepper flakes. Cook until anchovies dissolve into the oil.
  4. Add crushed tomatoes, chopped olives, and capers. Simmer for 10–15 minutes, stirring occasionally.
  5. Add the cooked spaghetti to the sauce along with a splash of pasta water. Toss to coat evenly.
  6. Season with salt and pepper. Let it cook together for 2 more minutes.
  7. Top with chopped parsley and serve hot.

Notes

  • Use high-quality canned tomatoes for better flavor.
  • The sauce can be made a day ahead and stored in the fridge.
  • Skip the anchovies for a vegetarian version, but expect a milder flavor.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1 bowl
  • Calories: 480
  • Sugar: 7g
  • Sodium: 850mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 5g
  • Protein: 13g
  • Cholesterol: 5mg

Keywords: Pasta Puttanesca, quick Italian pasta, pantry dinner, olive tomato pasta