Italian Puttanesca Pasta
This bold Italian Puttanesca pasta delivers intense Mediterranean flavors with briny olives, capers, and anchovies in a vibrant tomato sauce. Ready in just 40 minutes, it’s a weeknight dinner that tastes like it came from a Roman trattoria. The combination of San Marzano tomatoes, garlic, and fresh herbs creates an unforgettable sauce that clings to every strand of pasta.
Prep Time : 15 min
Cook Time : 25 min
Servings : 4
15 min
25 min
4
Ingredients
For the Puttanesca Sauce
• 80ml extra virgin olive oil
• 8 anchovy fillets in oil (about 35g), drained and chopped — this one on Amazon
• 6 garlic cloves (30g), thinly sliced
• 1/2 teaspoon red pepper flakes (1g)
• 800g canned San Marzano tomatoes, crushed by hand — this one on Amazon
• 400g cherry tomatoes, halved
• 120g Kalamata olives, pitted and halved
• 60g capers, drained and rinsed — this one on Amazon
• 15g fresh oregano leaves, roughly chopped
• 45g fresh flat-leaf parsley, chopped
• Freshly ground black pepper to taste
• 40g Parmigiano-Reggiano, finely grated (for finishing) — this one on Amazon
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Directions
- Prepare the Pasta Water
Bring a large pot of water to a rolling boil and add enough coarse sea salt so the water tastes like the Mediterranean (about 2 tablespoons per 4 liters). This crucial step ensures properly seasoned pasta that enhances the entire dish. - Create the Anchovy Base
In a large, deep sauté pan, heat 80ml olive oil over medium heat. Add 35g chopped anchovies and cook for 2-3 minutes, stirring frequently with a wooden spoon to break them down until they dissolve completely into the oil. Add 30g sliced garlic and 1g red pepper flakes, cooking for 60-90 seconds until golden and fragrant. - Build the Tomato Sauce
Add 800g crushed San Marzano tomatoes to the anchovy oil, stirring to combine. Increase heat to medium-high and bring to a vigorous simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato flavor mellows into a rich base. - Add Vegetables and Cook Pasta
Add 400g halved cherry tomatoes, 120g olives, and 60g capers to the sauce, simmering for 5-6 minutes until cherry tomatoes break down. Meanwhile, cook 400g pasta in the boiling water for 2 minutes less than package directions. Stir 15g oregano into the sauce. - Combine and Emulsify
Using tongs, transfer the al dente pasta directly into the sauce, bringing about 120ml starchy pasta water with it. Increase heat to high and toss vigorously for 2-3 minutes, allowing the pasta to absorb flavors and finish cooking while the starches emulsify the sauce. - Finish and Serve
Remove from heat and stir in three-quarters of the 45g chopped parsley. Taste and adjust with black pepper as needed. Divide among four warm shallow bowls, garnish with remaining parsley and 40g grated Parmigiano-Reggiano. Serve immediately while hot.
*Notes :
- Don’t skip the anchovies—they dissolve completely and provide essential umami depth rather than fishy flavor. If you’re hesitant, trust the process; they’re the secret ingredient that makes puttanesca unforgettable.
- Save that pasta water! The starchy liquid is crucial for creating a silky sauce that clings to the pasta. Always transfer pasta directly from pot to sauce rather than draining in a colander.
- This sauce actually tastes better when the ingredients are high quality. Invest in good San Marzano tomatoes, authentic Kalamata olives, and real Parmigiano-Reggiano for the most authentic Italian flavor.
Nutrition Facts
( per serving )
Calories
~758 kcal
Protein
28 g
Fat
30 g
Carbs
94 g
Calories
~758 kcal
Protein
28 g
Fat
30 g
Carbs
94 g
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Italian Puttanesca Pasta
Ingredients
Method
- Bring a large pot of water to a rolling boil and add enough coarse sea salt so the water tastes like the Mediterranean (about 2 tablespoons per 4 liters). This crucial step ensures properly seasoned pasta that enhances the entire dish.
- In a large, deep sauté pan, heat 80ml olive oil over medium heat. Add 35g chopped anchovies and cook for 2-3 minutes, stirring frequently with a wooden spoon to break them down until they dissolve completely into the oil. Add 30g sliced garlic and 1g red pepper flakes, cooking for 60-90 seconds until golden and fragrant.
- Add 800g crushed San Marzano tomatoes to the anchovy oil, stirring to combine. Increase heat to medium-high and bring to a vigorous simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato flavor mellows into a rich base.
- Add 400g halved cherry tomatoes, 120g olives, and 60g capers to the sauce, simmering for 5-6 minutes until cherry tomatoes break down. Meanwhile, cook 400g pasta in the boiling water for 2 minutes less than package directions. Stir 15g oregano into the sauce.
- Using tongs, transfer the al dente pasta directly into the sauce, bringing about 120ml starchy pasta water with it. Increase heat to high and toss vigorously for 2-3 minutes, allowing the pasta to absorb flavors and finish cooking while the starches emulsify the sauce.
- Remove from heat and stir in three-quarters of the 45g chopped parsley. Taste and adjust with black pepper as needed. Divide among four warm shallow bowls, garnish with remaining parsley and 40g grated Parmigiano-Reggiano. Serve immediately while hot.