Pasta Puttanesca
FAQ
Can I use anchovy paste instead of fillets?
Absolutely! Use about ¾ to 1 tsp of anchovy paste. It dissolves just like fillets.
Can I make it vegetarian?
Skip the anchovies and maybe add an extra pinch of capers or olives for depth.
Can I make this ahead of time?
You can prep the sauce a day ahead and store in the fridge. Reheat gently with a splash of pasta water before tossing with spaghetti.
Chef’s Tips
- Anchovies: Don’t worry, they melt into the sauce and add rich umami without tasting fishy.
- Pasta Water Magic: Always reserve some cooking water, it helps the sauce stick to every strand perfectly.
- Olive Balance: Using both black and green olives gives a nice depth, tangy meets rich!
- Rustic Style: Don’t over-stir, a slightly chunky sauce is the most authentic.
Pasta Puttanesca
Pasta Puttanesca is the ultimate quick and delicious dish, packed with bold flavours from anchovies, olives, and capers. It’s the kind of meal that feels both comforting and exciting, perfect for when you want something a little bit different! The combination of salty, briny, and tangy ingredients coats every strand of pasta in a luscious, savoury sauce. Bonus points if you drizzle some extra olive oil and top it with fresh basil. It’s a little Italian magic in every bite. Buon appetito!
Ingredients
- 200 g spaghetti or other long pasta
- 3-4 tbs extra virgin olive oil
- 3-4 cloves garlic sliced
- 4-5 anchovy fillets roughly chopped
- 1 tbsp capers rinsed
- ¼ cup pitted green olives roughly chopped
- ¼ cup pitted black olives roughly chopped
- ¼-½ tsp red chili flakes to taste
- 400 g (14oz) canned whole tomatoes, hand-crushed
- Fresh parsley roughly chopped (optional, for garnish)
- Salt to taste
- Parmigiano Reggiano Freshly grated (optional)
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve a cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant (30–45 seconds).
- Add anchovies and let them dissolve into the oil.
- Add capers, black & green olives, and chili flakes. Cook for 30 seconds to release flavour.
- Pour in hand-crushed tomatoes and simmer gently for 8–10 minutes, stirring occasionally. Taste and adjust salt if needed.
- Add drained spaghetti to the sauce, tossing over low heat. Use reserved pasta water as needed to get a silky, clinging sauce.
- Serve immediately and garnish with parsley if desired.
Notes
- Pasta Cooking Water: The starchy pasta water helps thicken the sauce and makes it cling better to the pasta. Toss the pasta well to ensure it’s evenly coated.
- Cheese Tip: Traditionally, Puttanesca doesn’t use cheese, but if you like, a light sprinkle of freshly grated Parmesan on top adds a deliciously savory finish.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of water or olive oil, or microwave in 30-second intervals.
Tried this recipe?
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