Pasta Puttanesca is my absolute favorite Italian dish. This powerfully fragrant tomato sauce is the tastiest I've ever had, and it's beyond easy to make.
It's the very first thing my mother taught me to cook. Some moms start with a nice egg, or grilled cheese, but for some reason mine thought that my 15-year-old self needed to know how to make a pot full of decadent tomato sauce.
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But, I'm glad she did, because many, many years later, here I am making it at least 2 weekends a month. This recipe makes enough for the entire family to have seconds, and you'll still have leftovers. It's also my go-to when I need to make something to give to folks in a time of need.
The sauce is chock-full of garlic, onions, anchovies, and spices that work together to create a truly amazing and unique sauce. It's also extremely versatile and adaptable, so you can add or substitute all you want, and make it your own.
Why You'll Love Pasta Puttanesca
- Quick and Easy.
- Tastes even better the next day.
- Packed with delicious layers of flavor.
- The history is a great conversation starter.
- Budget friendly.
- Versatile - the sauce can be used in a variety of ways from lasagna sauce, a dip, in casseroles.
- Nutritious.
Tips
- Make the sauce the day before if you can. It gives the ingredients a chance to really meld together and be even more flavorful.
- If you find the sauce too thin, use tomato paste to thicken it as it's simmering.
- Cut down on the salt by soaking the anchovies in water for a few minutes. You can also rinse off excess salt from the olives.
Ingredients
- Olive Oil
- Black Olives
- Onion
- Anchovies
- Garlic Cloves
- Red Pepper Flakes
- Ground Oregano
- Crushed Tomatoes
- Parmesan Cheese
- Tomato Paste
- Linguine Noodles
How To Make Pasta Puttanesca
Pasta Puttanesca practically makes itself.
You just need to help it along a bit. Get started by grabbing all your ingredients, and slicing and dicing your onion, garlic, and olives.
After your oil heats up, toss in the onion, garlic, and anchovies. Saute that for a few minutes and mush apart the anchovies with the spatula or slotted spoon.
Add the spices and olives, saute and cook for a few more minutes.
Then you want to add the olive juice, crushed tomatoes, and Parmesan cheese.
Stir well and simmer for about 15 minutes or until it's bubbling.
Mix the drained pasta in with the sauce and blend it all together.
Add some more cheese and you're ready to chow down!
Variations
- Made with capers in many recipes. Personally, I find them to be like a salty lemon, so I don't use them. But if you like undertones of citrus, give them a try.
- Add some sausage to the sauce to make it a complete meal.
- Use whole, peeled canned tomatoes for a chunkier texture.
- Use Fettuccine noodles for a heartier consistency.
Serving Suggestions
The pasta and tomato base make this recipe extremely versatile. It pairs perfectly with a variety of appetizers, sides, and meat dishes. Here are a few ideas to get you started.
Substitutions
- Linguine can be substituted for spaghetti, penne, or fusilli.
- Red pepper flakes can be switched out for a milder spice like black pepper, mild hot sauce, paprika, or cayenne pepper powder.
- If you don't like, or don't have anchovies, try some fish sauce, miso sauce, or dried seaweed. The latter two are a great choice if you're a vegetarian.
Equipment
- Cutting board
- Knife
- Measuring cup
- Large pot
- Large Pan or Wok
- Slotted spoon
- Colander
FAQs
1. How long will pasta puttanesca last in the fridge?
Pasta puttanesca will last up to 4 days in the refrigerator. But whatever you do, put it in an airtight container. Unless you want everything in the fridge smelling like anchovies.
2. Can I freeze pasta puttanesca?
The sauce itself freezes beautifully and will stay good in the freezer for at least 4–5 months. It's a great way to have a super quick meal at your fingertips. Just don't freeze the pasta with it. Pasta breaks down when frozen and will make the sauce grainy.
3. Does pasta puttanesca have health benefits?
Pasta puttanesca is loaded with ingredients that have a variety of powerful health effects. The tomatoes contain lycopene that can help protect cells and promote bone health. Garlic is full of antioxidants and is a natural anti-inflammatory. Anchovies, even in small amounts are full of Omega fatty acids, iron, and calcium.
📖 Recipe
Best Pasta Puttanesca Recipe
Equipment
- Cutting board
- Knife
- Measuring cup
- Large pot
- Large Pan or Wok
- Slotted spoon
- Colander
Ingredients
- ½ cup of extra virgin olive oil
- 1-½ pounds of linguine
- 1 onion coarsely chopped
- 1 can of medium black olives sliced or crumbled (save ¼ cup of the juice)
- 4-5 garlic cloves sliced (more if you prefer)
- 2 teaspoons of red pepper flakes
- 1-½ teaspoons of ground oregano
- 28 ounces of crushed tomatoes
- 3 tablespoons of grated Parmesan cheese
- tomato paste optional
Instructions
- Start pasta water (add a pinch of salt).
- In a large pan, heat oil on a low heat. Once hot, add garlic, onions, and anchovies. Saute for about 4–5 minutes, breaking up the anchovies as you stir.
- Once fragrant, add the red pepper flakes, oregano, olives, and a dash of salt. Mix well.
- Add the reserved olive juice. Stir and cook for about 2 minutes.
- Pour in the tomato sauce and Parmesan cheese. Stir well.
- Simmer on low for about 15 minutes, uncovered.
- Add pasta to boiling water for 5–7 minutes.
- Drain pasta and transfer back into the pot.
- Pour sauce over the pasta and mix together. Flipping a few times to ensure all the pasta is covered.
- Serve with some Parmesan cheese and enjoy.
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