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.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 758

Ingredients Method Notes

Ingredients

For the Pasta

400 g spaghetti or linguine
Coarse sea salt for pasta water

For the Puttanesca Sauce

80 ml extra virgin olive oil
8 anchovy fillets in oil about 35g, drained and chopped
6 garlic cloves 30g, thinly sliced
1/2 teaspoon red pepper flakes 1g
800 g canned San Marzano tomatoes crushed by hand
400 g cherry tomatoes halved
120 g Kalamata olives pitted and halved
60 g capers drained and rinsed
15 g fresh oregano leaves roughly chopped
45 g fresh flat-leaf parsley chopped
Freshly ground black pepper to taste
40 g Parmigiano-Reggiano finely grated (for finishing)

Method

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.