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Close up of easy pasta puttanesca recipe served in a white ceramic bowl with spaghetti, olives, capers and fresh parsley.

Easy Pasta Puttanesca Recipe (Ready in Under 30 Minutes!)

Author: Rika
331kcal
5 from 1 vote
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Prep 15 minutes
Cook 10 minutes
This easy pasta puttanesca recipe is bold, savory, and ready in under 30 minutes! Made with simple pantry ingredients like spaghetti, olives, capers, anchovy fillets, garlic, crushed tomatoes, and fresh parsley, this classic Italian dish delivers big flavor with very little effort. Perfect for busy weeknights when you want a delicious homemade dinner on the table fast. One pan, 30 minutes, and dinner is done!
Servings 4
Course Main Course
Cuisine Italian

Equipment

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

  1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water before draining.
  2. 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.
  3. Add capers and olives. Stir and cook for 1 minute.
  4. Add tomato paste and stir for 2 minutes.
  5. Add crushed tomatoes and parsley. Simmer for 2 to 3 minutes.
  6. 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.

Nutrition

Calories331kcalCarbohydrates52gProtein10gFat10gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol2mgSodium463mgPotassium511mgFiber4gSugar6gVitamin A679IUVitamin C16mgCalcium68mgIron3mg

Notes

How to Salt Your Pasta Water: Fill a large pot with water and bring it to a full boil. Once boiling, add 1 tablespoon of salt for every 1 to 2 liters of water and give it a quick stir before adding your spaghetti. The water should taste lightly salty, almost like the sea. Salting your pasta water is the easiest way to make sure your spaghetti is flavorful all the way through before it even hits the sauce!
Storage: Let the pasta cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Freezer: Store the puttanesca sauce separately in a freezer safe container for up to 2 months. Cook fresh pasta when ready to serve.
Reheat: Warm in a skillet over low heat with a small splash of water for 3 to 5 minutes. Or microwave in 30 second intervals until heated through.

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