Pasta alla Puttanesca

Pasta alla Puttanesca is a bold, savory Italian pasta dish that I love making when I want something fast yet full of flavor. The sauce is rich with garlic, anchovies, capers, and olives, all simmered together with tomatoes to create a briny, tangy, and deeply satisfying meal.

Why You’ll Love This Recipe

I like this recipe because it’s quick, hearty, and doesn’t require many fresh ingredients. The pantry staples—anchovies, canned tomatoes, olives, and capers—come together to make a sauce that tastes like it took hours to prepare. I also enjoy that it’s a flexible dish; I can use different pasta shapes and adjust the spice level to my taste.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2-ounce tin anchovy fillets in olive oil
10 cloves garlic, chopped
2 tablespoons tomato paste
1 big pinch red pepper flakes
28-ounce can chopped tomatoes with their juices
½ cup pitted Kalamata or oil-cured black olives, chopped
¼ cup capers
1 2-inch piece of Parmigiano Reggiano cheese rind
A few good grinds black pepper
1 pound dry pasta, we like spaghetti or rigatoni
Grated parmesan or pecorino for serving

Directions

1. I start by heating a large skillet over medium heat and adding the anchovies with their oil. I cook them until they melt into the pan.
2. I add the chopped garlic and red pepper flakes, stirring for about 1 minute until fragrant.
3. I stir in the tomato paste and cook for 2 minutes to deepen the flavor.
4. I pour in the canned tomatoes with their juices, then add the chopped olives, capers, cheese rind, and black pepper.
5. I let the sauce simmer for 15–20 minutes, stirring occasionally.
6. While the sauce cooks, I boil the pasta in salted water until al dente.
7. I remove the cheese rind from the sauce and toss in the drained pasta, coating it thoroughly.
8. I serve immediately with grated parmesan or pecorino on top.

Servings and Timing

This recipe makes 4 servings. The total time is about 30 minutes, with 10 minutes of prep and 20 minutes of cooking.

Variations

Sometimes I add fresh parsley at the end for brightness. I also like swapping in green olives for a different briny flavor. For extra heat, I increase the red pepper flakes. If I want a lighter version, I use whole wheat pasta or even zucchini noodles.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta gently in a skillet with a splash of water or olive oil to keep the sauce from drying out. I avoid microwaving for too long since it can make the pasta rubbery.

FAQs

Do I have to use anchovies?

I like the depth they add, but I can leave them out for a vegetarian version.

Can I make this dish vegan?

Yes, I skip the anchovies and cheese rind, and it’s still flavorful.

What kind of olives work best?

I prefer Kalamata or oil-cured black olives for their briny richness.

Can I use fresh tomatoes instead of canned?

Yes, but I cook them longer to break them down into a sauce.

Why add a Parmesan rind?

It infuses the sauce with a subtle, savory depth without overpowering it.

What pasta shape works best?

I usually use spaghetti or rigatoni, but penne or linguine also work well.

Can I make it ahead of time?

Yes, I make the sauce ahead and reheat it, then cook the pasta fresh before serving.

How spicy is this dish?

It has a mild heat, but I adjust it by adding more or less red pepper flakes.

Can I freeze the sauce?

Yes, I freeze it without the pasta for up to 3 months, then reheat and add freshly cooked pasta.

What should I serve with Pasta alla Puttanesca?

I like pairing it with a simple green salad and crusty bread.

Conclusion

Pasta alla Puttanesca is one of my favorite go-to pasta dishes when I want something bold, quick, and comforting. I enjoy how the olives, capers, and anchovies create a salty, savory sauce that clings perfectly to pasta. Whether I serve it for a weeknight dinner or a casual gathering, it always feels satisfying and full of flavor.

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