Why You’ll Love This Recipe
I love this Fusilli alla Puttanesca because I can make an intensely flavorful pasta from a handful of pantry ingredients. The combination of briny olives and capers, savory anchovies, garlic, and tomatoes creates a sauce that tastes as though it has been simmering much longer than it actually has.
I also like how practical this recipe is for busy evenings. I can prepare the sauce while the fusilli cooks, then bring everything together with a little pasta water. The spiraled shape of fusilli is particularly good at holding onto the chunky puttanesca sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 ounces fusilli pasta
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced or minced
- 4 anchovy fillets, finely chopped
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) whole peeled or crushed tomatoes
- 1/2 cup pitted Kalamata or black olives, roughly chopped
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- Extra parsley, for serving
Directions
- I bring a large pot of salted water to a boil. I add the fusilli and cook it until al dente according to the package directions. Before draining, I reserve about 1 cup of the pasta cooking water.
- While the pasta cooks, I heat the olive oil in a large skillet over medium heat. I add the garlic, anchovies, and red pepper flakes.
- I cook the mixture for about 1 to 2 minutes, stirring frequently. I let the anchovies dissolve into the oil while making sure the garlic doesn’t burn.
- I add the tomatoes to the skillet. If I use whole peeled tomatoes, I crush them with a wooden spoon as they cook.
- I stir in the olives and capers, then let the sauce simmer for about 10 to 15 minutes. I stir occasionally until the sauce thickens slightly and the flavors come together.
- I add the drained fusilli directly to the skillet and toss it thoroughly with the puttanesca sauce.
- I add a splash of the reserved pasta water if I need to loosen the sauce. I continue tossing until the sauce coats the fusilli evenly.
- I stir in the chopped parsley and taste before seasoning. Because the anchovies, olives, and capers are already salty, I add extra salt only if necessary.
- I finish with freshly ground black pepper and additional parsley, then serve the pasta immediately.
Servings and Timing
This Classic Fusilli alla Puttanesca recipe makes approximately 4 servings. I can have the entire dish ready in about 30 minutes, making it especially convenient for a quick lunch or weeknight dinner.
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
Variations
Spicier Fusilli alla Puttanesca
When I want a stronger kick, I increase the red pepper flakes to 1 teaspoon. I can also add finely chopped fresh chili to the garlic and anchovies.
Puttanesca Without Anchovies
When I want to leave out the anchovies, I simply omit them. I sometimes add a few extra capers or olives to maintain the strong, savory character of the sauce.
Puttanesca with Tuna
I like adding drained canned tuna near the end of cooking when I want a heartier pasta. I fold it gently into the tomato sauce so that some larger pieces remain intact.
Puttanesca with Fresh Tomatoes
When ripe tomatoes are in season, I can replace the canned tomatoes with chopped fresh tomatoes. I let them simmer until they break down and form a rich sauce before adding the pasta.
Different Pasta Shapes
Although I love fusilli because the spirals hold the sauce so well, I can also prepare puttanesca with spaghetti, linguine, penne, rigatoni, or another favorite pasta shape.
Storage/Reheating
I store leftover Fusilli alla Puttanesca in an airtight container in the refrigerator for up to 3 to 4 days. I prefer keeping a little extra sauce with the pasta because the fusilli continues absorbing moisture as it sits.
For reheating, I put the pasta in a skillet over medium-low heat with a small splash of water. I stir gently until everything is heated through and the sauce becomes loose again. I can also microwave individual portions, adding a teaspoon or two of water before reheating to prevent the pasta from drying out.
I prefer eating this dish freshly made, but I can prepare the puttanesca sauce ahead of time and refrigerate it separately. When I’m ready to eat, I reheat the sauce and toss it with freshly cooked fusilli.
FAQs
What is puttanesca sauce made of?
I make classic puttanesca sauce with tomatoes, garlic, olives, capers, anchovies, olive oil, and usually some red pepper for heat. The combination gives me a strongly savory, salty, tangy, and slightly spicy tomato sauce.
Do I have to use anchovies in Fusilli alla Puttanesca?
Anchovies are traditional in a common Neapolitan-style preparation and give my sauce a deep savory flavor without making the finished pasta taste strongly fishy. I can leave them out if necessary, although the flavor of the finished sauce will be slightly different.
Why does fusilli work well with puttanesca sauce?
I like fusilli for this recipe because its twists and grooves capture the tomatoes, capers, olive pieces, and seasoned oil. This means I get plenty of sauce with almost every bite.
Can I make Fusilli alla Puttanesca ahead of time?
I prefer making the pasta just before serving because freshly cooked fusilli has the best texture. However, I can make the puttanesca sauce ahead of time and refrigerate it. I simply reheat the sauce while cooking fresh pasta and combine them before serving.
Should I add Parmesan to Puttanesca?
I usually don’t add Parmesan when I want a more traditional puttanesca, particularly because the sauce already contains anchovies and plenty of salty, savory ingredients. If I want a cheesy finish, however, I can adapt the dish to my personal preference.
Conclusion
Classic Fusilli alla Puttanesca is one of my favorite ways to turn simple pantry ingredients into a bold and comforting pasta dinner. I love how the briny olives and capers combine with tomatoes, garlic, anchovies, and chili to create a sauce with layers of savory flavor. Fusilli makes the dish even more satisfying by catching that sauce in every twist, and with about 30 minutes from start to finish, I can easily make it whenever I want a flavorful Italian-inspired meal without spending hours in the kitchen.
PrintClassic Fusilli alla Puttanesca Recipe
Classic Fusilli alla Puttanesca is a bold Italian pasta dish tossed with a savory tomato sauce, briny olives and capers, anchovies, garlic, and red pepper. Fusilli captures the chunky sauce in every twist for a satisfying meal ready in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
- 12 ounces fusilli pasta
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced or minced
- 4 anchovy fillets, finely chopped
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) whole peeled or crushed tomatoes
- 1/2 cup pitted Kalamata or black olives, roughly chopped
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- Extra parsley, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente according to the package directions. Reserve about 1 cup of pasta cooking water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic, anchovies, and red pepper flakes.
- Cook for 1 to 2 minutes, stirring frequently, until the anchovies dissolve into the oil and the garlic is fragrant without browning.
- Add the tomatoes to the skillet. If using whole peeled tomatoes, crush them with a wooden spoon as they cook.
- Stir in the olives and capers. Simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the drained fusilli directly to the skillet and toss thoroughly with the puttanesca sauce.
- Add a splash of reserved pasta cooking water as needed and continue tossing until the sauce evenly coats the fusilli.
- Stir in the chopped parsley and taste before adding salt, as the anchovies, olives, and capers are already salty.
- Season with freshly ground black pepper, garnish with additional parsley, and serve immediately.
Notes
- For a spicier puttanesca, increase the red pepper flakes to 1 teaspoon or add finely chopped fresh chili.
- For a version without anchovies, omit them and add extra capers or olives for additional savory flavor.
- For a heartier variation, fold drained canned tuna into the sauce near the end of cooking.
- Fresh chopped tomatoes can replace canned tomatoes when they are ripe and flavorful; simmer them until they break down into a rich sauce.
- Spaghetti, linguine, penne, or rigatoni can be substituted for fusilli.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheat gently in a skillet over medium-low heat with a splash of water, or microwave individual portions with a teaspoon or two of water.
- The puttanesca sauce can be prepared ahead, refrigerated separately, and reheated before tossing with freshly cooked pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 7 mg
