Can I leave out the anchovies?

Absolutely! While anchovies add amazing umami and aren’t overtly “fishy,” you can skip them. Try adding extra olives or a bit of soy sauce or miso for a depth boost.

My sauce got too thick—what should I do?

No worries! Simply stir in a bit of reserved pasta cooking water or a splash of regular water. This brings back silkiness and stretches the sauce beautifully.

Are fresh tomatoes okay instead of canned?

Yes, if it’s tomato season, go for it! Just use ripe, juicy tomatoes and add a spoonful of tomato paste to concentrate the flavor. Canned San Marzano tomatoes give great consistency all year.

Can I make this ahead for a dinner party?

Definitely. The sauce can be prepped a day in advance and gently reheated. Just cook the pasta right before serving and toss everything together for the freshest taste and texture.

Pasta Puttanesca Recipe

Name: Pasta Puttanesca Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 (28-ounce) can San Marzano tomatoes, with juices; 1/4 cup olive oil; 6 anchovy fillets, finely chopped; 4 cloves garlic, minced; 1/2 cup chopped kalamata olives; 3 tablespoons capers; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; Kosher salt and black pepper, to taste; 12 ounces spaghetti or bucatini; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; Freshly grated Parmesan cheese, for serving

Description

Pasta Puttanesca is a classic Italian dish featuring a bold, tangy tomato sauce brimming with anchovies, olives, capers, and fragrant herbs. Ready in just 30 minutes, this easy recipe creates a flavorful, comforting meal perfect for weeknight dinners or entertaining.

Ingredients

Units Scale

For the Sauce

1 (28-ounce) can San Marzano tomatoes, with juices
1/4 cup olive oil
6 anchovy fillets, finely chopped
4 cloves garlic, minced
1/2 cup chopped kalamata olives
3 tablespoons capers
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and black pepper, to taste

For the Pasta

12 ounces spaghetti or bucatini

To Finish

2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Freshly grated Parmesan cheese, for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Tomatoes: Place the San Marzano tomatoes with their juices in a large bowl. Use your hands or a fork to smash the tomatoes until they reach a chunky consistency. Set aside.
Cook the Anchovies and Garlic: In a Dutch oven, heat the olive oil over medium heat. Add the chopped anchovy fillets and cook for about 2 minutes, stirring to break them up. Add the minced garlic and cook until fragrant, about 1 minute.
Make the Sauce: Stir in the smashed tomatoes and their juices, chopped olives, capers, dried oregano, and crushed red pepper flakes. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti or bucatini and cook until al dente, according to package instructions. Drain the pasta and keep warm.
Toss Pasta with Sauce and Finish: Add the cooked pasta directly into the sauce. Use tongs to toss until the pasta is well coated. Add the chopped fresh parsley and basil, toss again, and serve warm. Top with freshly grated Parmesan cheese as desired.

Notes

You can substitute other types of olives for kalamata if preferred.
Adjust the amount of anchovies and red pepper flakes to your taste for more or less intensity.
This recipe can be made vegetarian by omitting the anchovies, though it will change the traditional flavor.
For a vegan version, omit the anchovies and Parmesan or use vegan alternatives.
Leftovers store well in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/4 recipe (about 1 portion)
Calories: 475
Sugar: 8g
Sodium: 1300mg
Fat: 16g
Saturated Fat: 2.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 5g
Protein: 14g
Cholesterol: 15mg