If you are looking for a quick and easy pasta puttanesca recipe that is packed with bold, savory flavors, you just found it. This pasta puttanesca recipe comes together using simple pantry ingredients like spaghetti, olives, capers, anchovy fillets, garlic, olive oil, parsley, crushed tomatoes, and tomato paste. It is the kind of meal that tastes like you spent hours in the kitchen, but you really did not. Whether it is a busy weeknight or a last minute dinner idea, this pasta puttanesca recipe is your new best friend.
This pasta puttanesca recipe is one of those easy weeknight Italian pasta dinner ideas that never gets old. It is a dish that originated in Naples, Italy, and people love it because it is simple, affordable, and incredibly delicious.
The combination of briny olives, tangy capers, rich anchovy fillets, and garlicky crushed tomatoes creates a sauce that is deeply flavorful with very little effort. Even if you are a beginner cook, this pasta puttanesca recipe is totally doable. All you need is one pan and about 30 minutes, and dinner is on the table.
If you love bold Italian flavors, you will also love my pasta with ham and peas, air fryer gnocchi, easy creamy chicken Florentine, and spaghetti aglio e olio.
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What Is Pasta Puttanesca Sauce Made Of?
Here is everything you need to make this best homemade puttanesca sauce with anchovies.
- Spaghetti. The base of this dish. Spaghetti holds the sauce beautifully and gives you that classic Italian pasta experience.
- Olive Oil. Used to build the sauce. It adds richness and helps cook the garlic and anchovies to perfection.
- Garlic. The flavor backbone of the dish. It adds a warm, savory depth to the sauce.
- Anchovy Fillets. The secret ingredient! Anchovies melt into the oil and give the sauce a deep, salty, umami flavor without tasting fishy at all.
- Capers. These little guys add a bright, tangy, and slightly salty punch that makes puttanesca sauce so unique.
- Olives. They bring a briny, rich flavor that pairs perfectly with the tomatoes and capers.
- Red Pepper Flakes. Adds a gentle kick of heat. You can use more or less depending on how spicy you like it.
- Tomato Paste. Concentrated tomato flavor in every spoonful. It deepens the sauce and gives it a rich, thick body.
- Crushed Tomatoes. The heart of the sauce. It creates that luscious, chunky tomato base that coats every strand of spaghetti. This is a great spaghetti puttanesca with canned tomatoes option that is budget friendly and always available in your pantry.
- Fresh Parsley. Stirred in at the end for a pop of freshness and color that balances all the bold flavors.
- Salt and black pepper. Enhances all the flavors in the dish.
How to Make Easy Pasta Puttanesca Recipe from Scratch:
This easy pasta puttanesca recipe ready in 30 minutes is straightforward and beginner friendly. Just follow these simple steps and you will have a delicious dinner on the table in no time!
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Before draining, save at least ½ cup of pasta water. You will need it later!
Cook the Garlic and Anchovies
Heat olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes, and anchovy fillets and cook for about 1-2 minutes. The anchovies will melt right into the oil and create an incredibly savory base for your sauce.
Add the Capers and Olives
Add the capers and olives to the skillet. Stir everything together and cook for 1 minute. This is where the sauce really starts to smell amazing!
Stir in the Tomato Paste
Add the tomato paste and stir well to combine. Cook for 2 minutes so the paste can caramelize slightly and deepen the flavor of the sauce.
Add the Crushed Tomatoes and Parsley
Pour in the crushed tomatoes and add the fresh parsley. Stir everything together and let the sauce simmer for 2 to 3 minutes until it thickens up nicely.
Toss in the Pasta
Add your cooked spaghetti to the skillet along with ½ cup of the reserved pasta water. Toss and stir everything together for about 2 minutes so the pasta soaks up all that delicious puttanesca sauce. Serve immediately and enjoy!
Tips and Tricks for the Best Homemade pasta Puttanesca:
Save Your Pasta Water. Do not throw away your pasta water before draining! The starchy pasta water helps the sauce stick to the spaghetti and makes the whole dish come together beautifully.
Cook Your Pasta Al Dente. Always cook your spaghetti just until al dente. It will finish cooking in the skillet with the sauce, so you do not want it to get too soft.
Add Tomato Paste for Extra Flavor. In this recipe, tomato paste is added to give the sauce a richer, deeper, and more concentrated tomato flavor. It makes a big difference and takes this easy spaghetti puttanesca recipe from scratch to the next level! However, tomato paste is completely optional. Many traditional puttanesca recipes use only crushed tomatoes and the sauce still turns out incredibly delicious. It all comes down to your personal preference.
Do Not Skip the Anchovies. We know anchovies can sound a little scary, but please do not skip them! They melt completely into the oil and you will not taste any fishiness at all. They are what gives this best homemade puttanesca sauce with anchovies its incredible savory depth.
Adjust the Heat Level Like it spicy? Add more red pepper flakes. Cooking for kids or people who are sensitive to heat? Just use a small pinch or leave it out completely.
Use Good Quality Olives Since olives are one of the star ingredients in this dish, using good quality olives makes a noticeable difference in flavor. Kalamata olives are a great choice if you can find them.
Frequently Asked Questions
Puttanesca sauce is made of olive oil, garlic, anchovy fillets, capers, olives, red pepper flakes, crushed tomatoes, tomato paste, and fresh parsley. It is a bold, savory, and deeply flavorful sauce that comes together very quickly using simple pantry ingredients.
Yes, you can leave the anchovies out if you prefer a vegetarian version. The sauce will still be very flavorful thanks to the olives, capers, and tomatoes. You can add a little extra salt to make up for the savory depth the anchovies usually bring.
Spaghetti is the most traditional and classic choice, but this sauce also works beautifully with linguine, penne, or rigatoni. Use whatever pasta you have on hand and it will still turn out delicious.
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. You can also make the sauce ahead of time and freeze it for up to 2 months. Just cook the pasta fresh when you are ready to serve.
It has a mild kick from the red pepper flakes, but it is not very spicy at all. You can easily adjust the amount to suit your taste or leave it out completely if you prefer a milder sauce.
Great news, this recipe does not use wine at all! The rich flavor comes entirely from the anchovies, capers, olives, tomato paste, and crushed tomatoes. You do not need wine to make a deeply flavorful and authentic puttanesca sauce.
How to Store:
Refrigerator: Let the pasta puttanesca cool down completely before storing. Transfer it into an airtight container and keep it in the refrigerator for up to 3 days. The flavors actually get even better the next day as everything continues to marinate together!
Freezer: If you want to store it longer, you can freeze the puttanesca sauce separately in an airtight container or a freezer safe bag for up to 2 months. When you are ready to serve, simply cook a fresh batch of spaghetti and toss it with the reheated sauce. Freezing the pasta and sauce together is not recommended as the spaghetti can get too soft when thawed.
For additional food safety guidance, please visit this website.
How to Reheat:
Stovetop (Best Method): Pour the leftover pasta puttanesca into a skillet over low to medium heat. Add a small splash of water or olive oil to loosen the sauce back up. Stir gently and heat for 3 to 5 minutes until warmed through. This method keeps the pasta from drying out and brings the sauce back to life beautifully.
Microwave (Quick Method): Transfer the pasta into a microwave safe bowl and add a small splash of water to keep it from drying out. Cover loosely and heat in 30 second intervals, stirring in between, until fully warmed through. This usually takes about 1 to 2 minutes depending on your microwave.
📖 Recipe
Easy Pasta Puttanesca Recipe (Ready in Under 30 Minutes!)
Equipment
- a large skillet or dutch oven
- a pasta pot
Ingredients
- 8 oz dried spaghetti
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves (thinly sliced)
- 4 anchovies fillets (chopped)
- ⅓ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- ¼ cup chopped olives
- 1½ tablespoons drained capers
- 14 oz crushed tomatoes
- ¼ cup chopped parsley
- salt and black pepper (to taste)
Method
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add garlic, red pepper flakes, anchovy fillets and cook for 1-2 minutes. Stirring constantly.
- Add capers and olives. Stir and cook for 1 minute.
- Add tomato paste and stir for 2 minutes.
- Add crushed tomatoes and parsley. Simmer for 2 to 3 minutes.
- Add cooked spaghetti and reserved pasta water. Toss and stir for 2 minutes. Taste and adjust the seasoning with salt and black pepper. Serve and enjoy.
Rika says
This pasta puttanesca recipe is my absolute go-to for last minute dinner ideas! Everything comes together so fast using simple pantry ingredients I already have on hand. The sauce is bold, savory, and incredibly flavorful. I also love that you can easily add a protein to make it even more filling and satisfying. This recipe is a keeper!