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Pasta Puttanesca

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Pasta Puttanesca is a classic Italian pasta dish made with tomatoes, olives, capers, garlic, and anchovies, creating a bold, briny, and savory sauce. Quick to prepare with pantry staples, it’s a flavorful and satisfying meal.

Ingredients

  1. 12 oz spaghetti or linguine
  2. 3 tablespoons olive oil
  3. 4 garlic cloves, minced
  4. 4 anchovy fillets (or 2 teaspoons anchovy paste)
  5. 1/2 teaspoon red pepper flakes (optional)
  6. 1 can (28 oz) crushed tomatoes
  7. 1/2 cup Kalamata or black olives, pitted and sliced
  8. 3 tablespoons capers, drained
  9. Salt and black pepper, to taste
  10. 2 tablespoons fresh parsley, chopped (for garnish)
  11. Parmesan cheese, for serving (optional)

Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water before draining.

  1. Heat olive oil in a large skillet over medium heat. Add garlic, anchovies, and red pepper flakes, cooking for 2 minutes until fragrant and anchovies dissolve.
  2. Stir in crushed tomatoes and simmer for 10 minutes to slightly thicken.
  3. Add olives and capers, stirring to combine. Cook for 3–4 minutes.
  4. Toss drained pasta with the sauce, adding reserved pasta water as needed to loosen.
  5. Season with black pepper (salt sparingly) and garnish with parsley and Parmesan if desired.
  6. Serve hot.

Notes

  • Omit anchovies for a vegetarian version—add extra olives or a splash of soy sauce for umami.
  • Kalamata olives provide the best flavor, but any briny black olives work.
  • Adjust spice level by adding more or fewer chili flakes.
  • Sauce can be made ahead and frozen for up to 2 months.
  • Pairs well with garlic bread, salad, or roasted vegetables.

Nutrition

Find it online: https://thefamilycooking.com/pasta-puttanesca/