When it comes to classic Italian pasta recipes, Pasta Puttanesca was one of the most requested pasta sauces I made during my career as a chef.
The simplicity of the recipe creates a complex flavor profile that helps you understand how this timeless classic has become a staple in Italian households around the world.
What is Pasta Puttanesca?
Pasta Puttanesca is a spicy tomato-based classic Italian dish that can be made easily with pantry staples. Canned tomatoes, capers, anchovies, olives. garlic and spices, create a bright flavorful sauce that will take your taste buds on a culinary adventure!
Why is it called Pasta Puttanesca?
If you’ve never heard of Pasta Puttanesca, (aka spaghetti alla puttanesca) its humble beginnings are linked to the prostitutes of Italy during world war II. Puttanesca roughly translates to “lady of the night” which offers credence to this story, but others point to a different reason, how this pungent, aromatic sauce got its name.
But no matter how the name came about, it’s a delicious quick dinner that can be on your dinner table faster than ordering takeout.
One of my other favorite classic pasta recipes is Cacio e Pepe.
What ingredients are in Pasta Puttanesca?
Let’s start by gathering the ingredients we need to make our recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Do I have to use anchovies to make pasta puttanesca?
Well, it’s kind of what makes the pasta sauce what it is. But that being said, if you have an aversion to anchovies, don’t use them. My simple rule is to cook with what you like to eat. After all, this is your dinner, so adapt the pasta recipe to your tastes.
Can I add green olives to this dish?
Of course, you can. Traditionally it’s made with Kalamata olives (even though their origin is Greek), but any dry-cured or brined black olive will work.
How do I make pasta puttanesca?
Heat the olive oil in a large pan over medium heat. Add the chopped garlic, anchovy paste and chili flakes to the pan. Saute for 1-2 minutes, stirring constantly.
Crush the tomatoes by hand then add them to the pan along with the salt and black pepper. Cook for 8-10 minutes over medium heat, stirring occasionally.
After allowing the sauce to cook, add the tomato paste, olives and capers to the pan. Turn the heat down and let the sauce simmer for 10 minutes.
While the sauce is simmering, cook the pasta al dente in salted boiling water according to package directions.
Remove the sauce from the heat and stir in the basil, parsley and lemon zest. Season again with salt and pepper to taste as needed.
The finished pasta sauce is a thing of beauty. Typically this sauce is cooked fairly quickly, but feel free to allow it to simmer for up to an hour. It will make the sauce even more flavorful.
Another quick and easy weeknight pasta dish is my Pasta Aglio Olio with Broccoli Rabe.
Chef Dennis Tip:
*If the sauce starts to get too thick, add a little of the pasta water to the sauce.
Drain the pasta and toss with the sauce. Garnish the dish with chopped parsley, lemon zest and chili flakes.
Spaghetti alla Puttanesca has always been one of my favorite pasta recipes. Wouldn’t it make a delicious weeknight dinner?
Recipe FAQ’s:
The star of a puttanesca sauce is the anchovies, that’s what adds the distinct flavor to the sauce. Canned tomatoes, capers, olives and garlic are the other pantry staples used to make this pasta recipe.
Although the sauce contains anchovies, it doesn’t have a fishy taste. The anchovies have been brined in salt for months which gives the dish a savory flavor, with a touch of sweetness and spice from the other ingredients.
The literal translation is “in the style of the whore”. Puttanesca is derived from the word Puttana, which means whore in Italian.
More Pasta Recipes You’ll Love!
Pasta Puttanesca
Ingredients
- 12 ounces spaghetti or your favorite pasta
- ¼ cup olive oil
- 2 – 3 teaspoons anchovy paste more or less depending upon your taste
- 2 teaspoons minced garlic
- ¼ teaspoon crushed red pepper flakes or more to taste
- 28 ounce San Marzano whole tomatoes crushed by hand
- sea salt and black pepper to taste
- ½ cup kalamata olives pitted and halved
- 2 tablespoons capers
- 1 tablespoon fresh parsley chopped
- 2 teaspoons fresh basil chopped
- 1 tablespoon tomato paste
- 1 teaspoon lemon zest
Instructions
- Heat the oil in a large pan over medium heat. Add the chopped garlic, anchovy paste and red pepper flakes to the pan. Saute for 1-2 minutes, stirring constantly.
- Crush the tomatoes by hand then add them to the pan along with the salt and black pepper. Cook for 8-10 minutes over medium heat, stirring occasionally.
- After allowing the sauce to cook, add the tomato paste, olives and capers to the pan.
- While the sauce is simmering, cook the pasta in salted boiling water according to package directions.
- Remove from heat and stir in the basil, parsley and lemon zest. Season again with salt and pepper to taste as needed.
- Drain the pasta and toss with the sauce. Garnish with chopped parsley and serve.
Barbara
I am so looking forward to making this dish. Thank you.
Chef Dennis Littley
You’re welcome. I’m happy to hear you enjoyed it.
Mary Ann Gerstle
I have only anchovies but no paste.
Can I use them instead? If so, how many?
Chef Dennis Littley
Sure, just finely chop them to make 2 or 3 teaspoons, depending on how much you like anchovies. You can also mash them
Adrienne
Hi Chef. This has been my “signature” recipe, for close to 50 years. First had it at a wonderful little restaurant in Cape Cod and knew I had to make this. Over the years, have tweeked a few things, but the recipe is always requested when I serve guests. Your s is “mine” and the best. Sometimes while it is simmering, i also add the pasta water. Simmer, simmer, simmer. If that isn’t quite enough, , I add a splash of myred wine, which I may have been sippng, to finish it off. ( we should cook together ). .
Chef Dennis Littley
Thanks for taking the time to leave a comment. I’ve been making this dish for around 50 years too. It was taught to me by my adopted Nonna and is a pasta dish I never get tited of making or eating.
Rachel
Hi, Chef Dennis. I don’t know why I never saw your site for many years that I was looking for a puttanesca sauce recipe. The other online recipes I tried were always a fail. This is definitely the puttanesca that I missed eating at an Italian restaurant in SoCal many years ago, and this is even better as it’s spicy and lemony–I actually found that I didn’t have capers and tomato paste on hand so I added more lemon zest and tomatoes, and it worked! So delicious and so flavorful! I will have to check out your other recipes. Thank you so much, Chef Dennis, for sharing your gift with us. Many blessings to you and your family 🙂
Chef Dennis Littley
I’m very happy to hear you enjoyed my puttanesca sauce and created it using what you had on hand. I hope you find more delicious recipes on my website to enjoy!
Dianne
wow, that sounds, and see’s good, now to buy some of the ingredients. not till next wk. I will let you no, when I try making it for my family, I bet it’s better then using my (ragu sauce).
Meesh
This super easy and quick. I’ve made it a few times. I tweaked it to my personal preference. I would highly recommend this to anyone!