Pasta Puttanesca
A classic Italian-American pasta bursting with bold flavors. The sauce, rich with tomatoes, briny olives, capers, and savory anchovies, comes together in the time it takes to boil the pasta. A perfect weeknight dinner that's full of punch.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Pasta
- b.Bring 4 quarts of water to a rolling boil in a large pot.
- c.Generously salt the water with 1.5 teaspoons of salt. This is crucial for flavoring the pasta from within.
- d.Add the spaghetti and cook according to package instructions until al dente, typically 8-10 minutes.
- e.Just before draining, reserve about 1.5 cups of the starchy pasta water. Drain the pasta in a colander.
- 2
Step 2
- a.Build the Flavor Base
- b.While the pasta is cooking, heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
- c.Add the sliced garlic and red pepper flakes. Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and turns a pale golden color. Do not let it brown or it will become bitter.
- d.Add the chopped anchovy fillets. Cook for another 2 minutes, using a wooden spoon to mash and stir them until they completely dissolve into the oil.
- 3
Step 3
- a.Simmer the Sauce
- b.Carefully pour the canned tomatoes and their juices into the skillet. Use your spoon to break up the whole tomatoes into smaller, rustic chunks.
- c.Bring the sauce to a lively simmer, then reduce the heat to medium-low. Let it cook for about 10 minutes, uncovered, stirring occasionally, until it has thickened slightly.
- d.Stir in the halved Kalamata olives and the drained capers. Continue to simmer for another 3-5 minutes to allow the flavors to meld.
- e.Taste the sauce and season with freshly ground black pepper. It will likely not need any extra salt due to the other ingredients, but add a pinch if you feel it's necessary.
- 4
Step 4
- a.Combine and Serve
- b.Add the drained pasta directly to the skillet with the sauce.
- c.Add 1/2 cup of the reserved pasta water to the skillet. Use tongs to toss the pasta vigorously with the sauce for about 1-2 minutes.
- d.The starch from the pasta water will help the sauce emulsify and cling to every strand of spaghetti. If the sauce is too thick, add another splash of pasta water until it reaches a luscious consistency.
- e.Remove from heat and stir in the chopped fresh parsley.
- f.Serve immediately in warm bowls, garnished with a little extra fresh parsley.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't fear the anchovies! They melt away, leaving behind a deep, savory umami flavor, not a fishy taste.
- 2Reserving starchy pasta water is the secret to a restaurant-quality sauce. It helps bind the sauce to the pasta.
- 3Use high-quality canned tomatoes, like San Marzano, as they are the heart of the sauce and provide a sweeter, less acidic flavor.
- 4Always taste the sauce before adding salt. The anchovies, olives, and capers are all very salty.
- 5Cook the pasta to 'al dente' (with a slight bite) because it will finish cooking in the hot sauce.
Adapt it for your goals.
Vegetarian/Vegan
Omit the anchovies. To replicate the umami flavor, add 1 tablespoon of miso paste or a finely chopped sun-dried tomato when you sauté the garlic.
Add ProteinAdd Protein
Stir in a can of high-quality, oil-packed tuna (drained) along with the olives and capers for a heartier meal.
Different PastaDifferent Pasta
While spaghetti is classic, this robust sauce pairs well with other long pasta shapes like linguine or bucatini, or short shapes like penne or rigatoni.
Extra HerbsExtra Herbs
Add a teaspoon of dried oregano with the red pepper flakes for another layer of classic Italian flavor.
Why this is on our healthy list.
Rich in Lycopene
The cooked tomatoes in the sauce are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain cancers and improved heart health.
Heart-Healthy Fats
Extra virgin olive oil and Kalamata olives provide monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Contains Allicin
Garlic, a key aromatic in the sauce, contains allicin, a compound with potential anti-inflammatory and immune-boosting properties.
Frequently asked questions
A typical serving of this Pasta Puttanesca contains approximately 550-600 calories, primarily from the pasta and olive oil. The exact number can vary based on specific ingredients used.