Pasta alla puttanesca is one of the easiest and healthiest Italian recipes to make, perfect for bringing the authentic flavors of the Mediterranean to your table. The main ingredients are anchovies, olives, and tomatoes. This dish, typical of southern Italy, captures the tradition and warmth of Italian cuisine, turning just a few simple ingredients into an irresistible and flavorful meal.
What is puttanesca
Pasta alla puttanesca is a classic dish from southern Italy, where ingredients like anchovies and olives were once easy to find and became key to its flavor. The name “puttanesca” has an uncertain origin, likely coming from local dialects, adding a bit of charm to its story. This simple, delicious recipe shows how Italian cooking turns a few basic ingredients into something full of bold, satisfying flavors.
How to make pasta puttanesca
Start by filling a large pot with water (about three-quarters full) and bring it to a boil. While waiting, rinse the salt off the capers. To make the sauce, heat some olive oil in a pan over medium-high heat. Add finely sliced garlic—crush it if you prefer a milder flavor—and red pepper flakes. Cook until the garlic turns lightly golden. Next, stir in the anchovy fillets (if using) and let them melt. Add the tomatoes and let the sauce cook until it thickens. Season with salt and pepper, then stir in the olives, capers, and a few basil leaves. Turn the heat to low and let the sauce simmer while the pasta cooks.
When the water is boiling, add a tablespoon of salt and cook the pasta following the package instructions. While the pasta cooks, finely chop some parsley and add most of it to the sauce, saving a bit for garnish. Add a pinch of black pepper to the sauce and let it simmer gently. Once the pasta is ready, drain it and mix it directly into the pan with the sauce. Toss everything together until the pasta is well-coated, adding a little pasta water if the sauce is too thick. Serve with the reserved parsley. Enjoy!
Ingredients
- Pasta: Long pasta like spaghetti or linguine is best for pasta alla puttanesca. Look for a pasta that takes at least 10 minutes to cook for the perfect texture.
- Anchovies: You can use anchovies packed in salt or oil. Larger anchovies tend to have better flavor and quality.
- Olives: Choose oil-cured olives for the best results. Whole olives are traditional for this dish, so make sure they’re pitted for easier eating. Kalamata olives are also a great alternative.
- Tomatoes: Both fresh cherry tomatoes and canned San Marzano tomatoes work well in this recipe.
- Capers: Capers are a must for this dish. Whether packed in salt or vinegar, either will work, but be sure to rinse them well to remove any excess salt or vinegar.
The Flavor of Puttanesca
In a recipe like pasta alla puttanesca, herbs and seasonings are just as important as the main ingredients.
- Garlic: Fresh garlic is essential for its aroma. It’s best to leave it unpeeled (“in camicia”) to keep the flavor balanced and prevent it from overpowering the other ingredients.
- Red Chili Pepper: A touch of heat is crucial and pairs beautifully with the anchovies and olives. Dried chili peppers are recommended for this dish.
- Parsley: Fresh parsley adds the perfect hint of brightness, complementing the tomatoes and other flavors.
Tips and tricks for the perfect Puttanesca
- To make the perfect sauce for pasta alla puttanesca, melt the anchovies in oil over low heat. This helps them break down smoothly without burning and keeps the flavor balanced.
- Use fresh parsley for the best flavor. Chop it right before using, and add it toward the end of cooking to keep its aroma and freshness.
- If you’re using pitted olives, there’s no need to chop them. They’ll naturally soften and break apart as they cook, blending nicely into the sauce.
How to store it
You can store pasta alla puttanesca in the fridge for 1–2 days, but the flavor won’t be as good as when it’s freshly made. To keep it tasting better, it’s best to store the sauce separately from the pasta. This way, the pasta won’t soak up the sauce and lose its texture. The sauce can also be frozen, so you can save it for later. Just thaw and reheat it when you’re ready to enjoy it with freshly cooked pasta!
Puttanesca sauce: Anchovy and Olive Pasta
Ingredients
- 1 lb spaghetti pasta
- ½ cup cherry tomatoes or 1 san marzano can
- 6 anchovy fillets
- 1 clove garlic
- â…“ cup olive Kalamata
- ¼ cup capers
- 1 tsp red pepper flakes
- 1 spring fresh parsley
- Salt and Pepper
Instructions
- Fill 3/4 of a large stock pot with water and bring it to a rolling boil.
- Rinse the salt off the capers.
- To prepare the sauce, add some olive oil to a pan, sauté the finely sliced garlic (or crush it if you prefer a more delicate taste) with the red pepper flakes over medium high heat until light golden brown.
- Add the anchovy fillets and let them melt completely; skip this step if omitting anchovies.
- Add the tomatoes and cook until the sauce gets thicker.
- Season with salt and pepper and stir in the olives and the capers.
- Reduce the heat to a low and simmer until the pasta is done.
- When the water boils, add a tablespoon of salt and cook the pasta according to the instructions on the package.
- Finely chop the parsley and add it to the sauce; reserve a little for plate decoration.
- Drain the pasta in a colander and add it directly to the pan with the sauce.
- Toss with a wooden spoon until the pasta is evenly coated. If the sauce gets too thick, add a little pasta cooking liquid.
- Top the plates with the remaining parsley; enjoy your lunch!Â
