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Pasta alla Puttanesca

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A bold and briny Italian pasta dish made with anchovies, garlic, olives, capers, and tomatoes for a rich, savory, and satisfying meal ready in 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

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 (spaghetti or rigatoni recommended)

Grated parmesan or pecorino, for serving

Instructions

  1. Heat a large skillet over medium heat and add the anchovies with their oil. Cook until they melt into the pan.
  2. Add the chopped garlic and red pepper flakes, stirring for about 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
  4. Pour in the canned tomatoes with juices, then add olives, capers, cheese rind, and black pepper.
  5. Simmer the sauce for 15–20 minutes, stirring occasionally.
  6. Meanwhile, cook the pasta in salted water until al dente.
  7. Remove the cheese rind, then toss the drained pasta in the sauce until coated.
  8. Serve immediately with grated parmesan or pecorino.

Notes

Add fresh parsley at the end for brightness.

Use green olives for a different briny note.

Increase red pepper flakes for more heat.

Swap in whole wheat pasta or zucchini noodles for a lighter version.

Make it vegetarian by omitting anchovies and the cheese rind.

  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Kosher

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 520
  • Sugar: 7g
  • Sodium: 1180mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 82g
  • Fiber: 6g
  • Protein: 17g
  • Cholesterol: 15mg