Bold Briny Italian Classic

This pasta puttanesca recipe transforms pantry staples into a bold, briny Italian classic in just 20 minutes. The combination of anchovies, olives, and capers creates a sauce with remarkable depth and character that will make your weeknight dinner feel like a special occasion.

I first made this puttanesca during a particularly busy work week when I had almost nothing fresh in the refrigerator. The intense flavor from such simple ingredients completely won me over, and it's now my go-to impressive dinner when I haven't had time to grocery shop.

Ingredients

• Spaghetti: the traditional pasta choice that holds up well to the chunky sauce
• Olive oil: use a good quality extra virgin for the best flavor foundation
• Garlic: fresh cloves provide essential aromatic base notes
• Kalamata olives: their meaty texture and rich flavor are worth seeking out
• Capers: these tiny flavor bombs add bright briny notes that define the dish
• Anchovy fillets: the secret ingredient that dissolves and creates umami depth
• Red pepper flakes: provides a pleasant background heat that balances the brininess
• Diced tomatoes: forms the base of the sauce, use good quality canned tomatoes
• Sugar: just a touch to balance the acidity of the tomatoes
• Fresh basil: the finishing touch that adds color and freshness

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually 8 to 10 minutes. Before draining, reserve a full cup of the starchy pasta cooking water as this will help create a silky sauce that clings to the pasta.

Build the Flavor Base:

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add the minced garlic, roughly chopped olives, capers, chopped anchovy fillets, and red pepper flakes. Cook gently for just 30 seconds to 1 minute, stirring constantly to prevent the garlic from browning. The anchovies will begin to dissolve into the oil, creating a savory foundation for your sauce.

Develop the Sauce:

Pour in the diced tomatoes with their juice and add sugar, salt, and pepper. Stir in about a quarter cup of the reserved pasta water, which contains starch that will help thicken the sauce. Bring everything to a gentle boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld together and the sauce to slightly thicken.

Combine and Finish:

Add the drained pasta directly into the sauce in the skillet and toss thoroughly to coat every strand. If the sauce seems too thick or isn't coating the pasta well, add more of the reserved pasta water a splash at a time until you reach the desired consistency. The starch in the water helps the sauce cling to the pasta rather than slide off.

Save

Anchovies are truly the magic ingredient in this dish. Even people who swear they hate anchovies love this pasta because they completely dissolve, leaving behind only a rich, savory depth that's impossible to identify as fish. My anchovy-hating spouse demands this pasta weekly and has no idea about the secret ingredient!

The History Behind Puttanesca

The name "puttanesca" comes with colorful stories about its origins in mid-20th century Italy. The most common tale suggests it was created by prostitutes as a quick meal between clients, while others claim it was made by a restaurant owner who had late customers but limited ingredients. Regardless of which story is true, the sauce represents Italian culinary ingenuity making something remarkable from simple pantry staples when fresh ingredients weren't available.

Make It Your Own

While traditional puttanesca doesn't include additional proteins, this sauce pairs beautifully with grilled chicken, seared shrimp, or even flaked tuna for a heartier meal. For a vegetarian version, omit the anchovies and add a teaspoon of miso paste or a splash of soy sauce to maintain that umami depth. You could also add vegetables like bell peppers, zucchini, or spinach to incorporate more nutrients.

Storage and Reheating

The sauce actually improves with time as the flavors continue to develop. Store leftover puttanesca in an airtight container in the refrigerator for up to 5 days. When reheating, add a splash of water or chicken broth to loosen the sauce as it will thicken when chilled. For best results, reheat gently on the stovetop rather than the microwave. The sauce also freezes beautifully for up to 3 months without the pasta.

Save

Common Recipe Questions

→ Can I make Pasta Puttanesca without anchovies?

While anchovies provide essential depth of flavor rather than fishiness, you can substitute with a splash of Worcestershire sauce or a teaspoon of miso paste if necessary. However, the authentic character of the dish comes from the unique umami that anchovies provide.

→ What type of pasta works best with this sauce?

Spaghetti is traditional, but other long pasta like linguine or bucatini works excellently. The sauce's chunky texture also pairs well with short shapes like penne or rigatoni that can capture the olive and caper pieces in their hollows.

→ How spicy is Pasta Puttanesca?

Traditional Puttanesca has a noticeable heat from red pepper flakes, but you can easily adjust to your preference. The dish is meant to have some attitude but not overwhelming spice. Start with half the recommended amount if you're sensitive to heat.

→ Can I prepare Pasta Puttanesca in advance?

The sauce can be made up to 3 days ahead and stored in the refrigerator. When ready to serve, reheat gently and cook fresh pasta. For best results, don't combine pasta and sauce until serving time. If already combined, reheat with a splash of water or broth to refresh.

→ Are there vegetarian adaptations for Pasta Puttanesca?

For a vegetarian version, omit the anchovies and add extra capers plus a teaspoon of nutritional yeast or miso paste for umami depth. You might also add a splash of soy sauce or more olives to compensate for the flavor complexity the anchovies provide.

→ What sides pair well with Pasta Puttanesca?

Since Puttanesca is rich and bold, simple sides work best. Consider a light green salad with lemon vinaigrette, garlic bread, or sautéed greens like spinach or broccoli rabe. A glass of medium-bodied Italian red wine like Chianti complements the flavors beautifully.