Name: Puttanesca Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound (454g) dried pasta; 1/4 cup (57ml) extra-virgin olive oil; 1/2 cup yellow onion (diced); 8 cloves garlic (minced); 1 2-ounce tin flat anchovy fillets in olive oil (drained); 1/2 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes (more or less, to taste); 1/2 cup pitted Kalamata olives (roughly chopped); 3 tablespoons capers (drained); 1 28-ounce can crushed tomatoes with basil; 1/2 cup dry white wine; 1/4 teaspoon black pepper; 2 Tablespoons flat-leaf parsley (chopped); 1/2 cup loosely packed fresh basil (chopped); 1/4 teaspoon salt (more if needed)

Jump to Recipe

If you’re looking to spice up your usual pasta night with a dish that’s rich in flavor, brimming with personality, and a guaranteed crowd-pleaser, this Puttanesca Pasta Recipe absolutely belongs in your kitchen! Imagine a dazzling sauce of briny olives, bright capers, savory anchovies, and punchy garlic, all coming together with a swirl of fresh basil over your favorite pasta. This is a classic Italian staple that’s surprisingly simple to prepare, yet tastes like something you’d get from a trattoria tucked away on the Amalfi Coast. One bite and you’ll see why this recipe is a personal favorite—get ready to fall in love with every bold, saucy, and utterly unforgettable forkful!

Ingredients You’ll Need

This Puttanesca Pasta Recipe shines thanks to a handful of humble ingredients that pack serious flavor. Each one plays a crucial role—some adding zing, others a satisfying richness, and a handful providing pops of color that make every plate a feast for the eyes as well as the taste buds.

Dried Pasta: The base that soaks up all the rich flavors—use spaghetti, linguine, or your favorite shape!
Extra-virgin olive oil: Adds silky texture and that fruity, peppery background note essential to any good Italian sauce.
Yellow onion (diced): Gives a sweet depth that mellows and rounds out the sauce.
Garlic (minced): Eight cloves for serious flavor, sautéed just until golden to avoid bitterness.
Flat anchovy fillets in olive oil (drained): The secret ingredient—these melt into the sauce for a savory, umami-rich backbone.
Dried oregano: Classic Italian herb that adds warmth and a little earthy note to the mix.
Crushed red pepper flakes: A pinch (or more—choose your own adventure!) brings that signature gentle heat.
Pitted Kalamata olives (roughly chopped): Their briny, bold taste is a must for true puttanesca flavor.
Capers (drained): Lively little bursts of tangy saltiness in every bite.
Crushed tomatoes with basil: Use a good quality canned tomato for a rich, succulent sauce.
Dry white wine: Adds brightness, balancing out the robust olives and anchovies.
Black pepper: Lays down a gentle spice and depth.
Flat-leaf parsley (chopped): Offers a fresh, herbal lift at the end.
Fresh basil (chopped): Brings fragrance, color, and an unmistakably Italian flavor.
Salt: Just a touch, since the olives, capers, and anchovies are already doing a lot of the heavy lifting on seasoning.

How to Make Puttanesca Pasta Recipe

Step 1: Sauté the Aromatics and Anchovies

Start by heating the extra-virgin olive oil in a roomy saucepan over medium heat. Add the onion and cook, stirring occasionally, until it’s soft and translucent—this usually takes about 6 minutes and is key for adding sweetness and depth to your sauce. Stir in the minced garlic, anchovies, oregano, and a shake (or two) of crushed red pepper flakes. The magical part? Watch those anchovies disappear completely into the oil, dissolving and infusing the base with their marvelous umami flavor. By the time the garlic turns the faintest shade of gold, you’ll know you’re on the right track.

Step 2: Build the Sauce

Once your kitchen is filled with the intoxicating aroma of garlic and anchovies, it’s time to introduce the cast of supporting characters: chopped Kalamata olives, capers, crushed tomatoes with basil, white wine, freshly cracked black pepper, and parsley. Stir everything together and increase the heat until the sauce just reaches a lively bubble, then drop it down to a gentle simmer. Let it happily burble away for about 20 minutes, so the flavors can meld into something intensely savory and wonderfully aromatic.

Step 3: Finish the Sauce with Fresh Herbs

With the base flavors deeply layered from simmering, add in the chopped fresh basil and a pinch of salt (taste first, since many ingredients are already salty). Let the sauce cook for another 5 minutes so the basil’s fragrance infuses every spoonful. Take this moment to taste and fine-tune the seasonings—everyone’s palate is a little different, so tweak to your liking.

Step 4: Cook the Pasta

While your sauce is becoming a showstopper, get a big pot of water boiling. Salt it generously, because this is your only chance to season the pasta itself. Add your chosen noodles and cook them following the package directions. Give them a quick stir when they first go in to prevent sticking, and aim for al dente so they hold up beautifully in the finished dish.

Step 5: Combine Pasta and Sauce

Once the pasta is just right, drain it well but don’t rinse—you want all that lovely starch. Tip the noodles straight into the bubbling sauce. Toss and stir so every piece is beautifully coated, letting the flavors hug each strand. Let it sit together over low heat for just a minute or two, so the sauce and pasta truly become one.

Step 6: Serve and Enjoy

Spoon generous portions into bowls or onto plates and, if you like, top with freshly grated cheese (although purists will say cheese isn’t necessary on a Puttanesca Pasta Recipe!). Scatter with extra parsley or basil for a fresh green flourish and dive right in.

How to Serve Puttanesca Pasta Recipe

Garnishes

Nothing takes a Puttanesca Pasta Recipe from tasty to absolutely irresistible like the perfect finishing touches. Try a sprinkle of chopped fresh parsley or basil right before serving—the pop of green makes the flavors sing. For a gentle salty bite, shave a little Pecorino Romano or Parmesan on top, or even add a few extra chopped olives as a flavorful flourish. A crack of black pepper is always welcome, too!

Side Dishes

With all the bold flavors in this pasta, you’ll want sides that complement without competing. A crisp green salad dressed with lemony vinaigrette cuts through the richness. Slices of toasted rustic bread are fantastic for sopping up every bit of leftover sauce. If you’re hosting a bigger feast, consider roasted broccoli or Italian green beans on the side—they balance out the meal beautifully.

Creative Ways to Present

For a dinner party, try twirling the pasta into little nests using a carving fork and serving in shallow bowls, topped with a sprig of fresh basil and a few whole capers for style. Spoon some sauce over toasted crostini for a quick, crowd-pleasing appetizer. Or even serve individual portions in mini cast-iron pans for a rustic, bistro-inspired vibe!

Make Ahead and Storage

Storing Leftovers

The beauty of this Puttanesca Pasta Recipe is that it tastes just as good the next day! Cool leftovers to room temperature and store them in an airtight container in the fridge. The flavors deepen overnight, making it an excellent lunch or speedy dinner for busy nights—just remember to eat within 3 days for best quality.

Freezing

If you want to prepare ahead or save some sauce for later, freeze the sauce on its own without the pasta. Ladle it into a freezer-safe container, leaving a bit of space for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. While pasta itself can turn mushy after freezing, the sauce comes out tasting freshly made every time.

Reheating

To reheat, gently warm the sauce over medium-low heat until it’s bubbling. Toss in freshly cooked pasta or add a splash of water if reheating combined leftovers, to help loosen things up. Stir gently, heat through thoroughly, and add a sprinkle of fresh herbs to recapture just-made brightness!

FAQs

What type of pasta works best for Puttanesca Pasta Recipe?

Classic spaghetti is the go-to for this dish, but linguine or even rigatoni hold the sauce beautifully. Any sturdy, long pasta will soak up all the robust flavors and ensure each bite is saucy and satisfying.

Do I have to use anchovies?

Anchovies are a traditional and important part of authentic Puttanesca Pasta Recipe, melting entirely into the sauce to add incredible depth without a “fishy” taste. If you’re vegetarian or just not a fan, you can skip them, but you’ll miss some of the magic. Consider adding a dash of extra umami with capers or a splash of soy sauce in their place.

Is this dish spicy?

Puttanesca is pleasantly piquant thanks to the crushed red pepper flakes, but the heat level is totally adjustable! Feel free to start small, taste, and add more as you go—this way, you control exactly how much kick shows up in the final dish.

Can I make Puttanesca Pasta Recipe ahead of time?

Absolutely! The sauce tastes even better after a night in the fridge, as the flavors become richer and more complex. For best results, cook the pasta fresh and toss it with the rewarmed sauce just before serving.

What can I use instead of Kalamata olives?

While Kalamata olives are classic for their unique brininess and deep purple color, you can use any pitted black or green olives you have on hand. Just make sure they’re of good quality and packed in brine for the punchiest flavor.

Final Thoughts

There’s a special kind of satisfaction in serving up a big bowl of homemade Puttanesca Pasta Recipe—full of bold flavors, gorgeous colors, and inviting aromas. This is a dish that’s equal parts comforting and exciting, and is always a conversation starter at the table. I hope you’ll give it a try, make it your own, and savor every joyfully saucy bite!

Puttanesca Pasta Recipe

★★★★★

5.3 from 18 reviews

Author: Noah
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A flavorful and savory Puttanesca Pasta recipe that features a briny kick from olives and capers, balanced with aromatic herbs and a touch of heat.

Instructions

Prepare the Sauce: Warm the oil in a large saucepan, sauté onion, garlic, anchovies, oregano, and crushed pepper until fragrant.
Add Ingredients: Incorporate olives, capers, tomatoes, wine, pepper, and parsley. Simmer for 20 minutes. Stir in basil and salt, cook for an additional 5 minutes.
Cook Pasta: Boil water, add salt, cook pasta per package instructions.
Combine: Drain cooked pasta, mix with the sauce.
Serve: Plate and garnish with cheese, if desired.