When it comes to classic Italian pasta dishes, Pasta Puttanesca was one of the most requested 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.
If you’ve never heard of Pasta 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 is an easy and delicious sauce that will liven up your weeknight meals.
What ingredients do I need to make Pasta Puttanesc?
Let’s start by gathering the ingredients we need to make Pasta Puttanesca. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, 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 this dish 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.
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 puttenesca?
Heat the olive 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. Turn the heat down and let the sauce simmer for 10 minutes.
While the sauce is simmering, cook the pasta 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 sauce is a thing of beauty. Typically this sauce is cooked fairly quickly, but feel free to allow the sauce to simmer for up to an hour. It will make the sauce even more flavorful.
Drain the pasta and toss with the sauce. Garnish the dish with chopped parsley, lemon zest and crushed red pepper flakes and enjoy!
Wouldn’t this make a delicious night dinner?
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 tbsp tomato paste
- 1 tsp 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 tomato paste, 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.
Jeffery
I’ve always enjoyed the bright and pungent flavors of pasta puttanesca. The anchovy paste is essential: it doesn’t taste like anchovies, instead it adds a significant degree of umami. Including the bit of lemon zest is a brilliant element that I hadn’t tried until recently. The hint of lemon brightens the complex flavor profile.
Lilly
This pasta is so delicious!! My family loved it
Andrea White
Looks so good!
Sabrina
This was so easy to make and those flavours are awesome! I was skeptical of the anchovy but it blended right in end I’m glad I used it. Thanks for this one.
Aya
Everyone really enjoyed this pasta dish, it was absolutely delicious and full of flavor!
Addie
These flavors were so authentic and delicious! Everyone really enjoyed this pasta dish
Agnieszka
I made this for dinner today and it was amazing!! Loved all the flavors.
Oscar
What a great recipe, had it for a dinner party and everyone loved it.
Rob
Looks delicious!
Sue
Loved this sauce so easy and so delicious, didn’t have anchovy paste so I used anchovies from a jar. Thanks chef Dennis
Amanda Scarlati
Such a flavorful recipe, my whole family loved it!
Amanda Dixon
This is definitely five-star restaurant quality! The ingredients are so simple, but they dish turns out so flavorful. Loved it for a little at-home date night action!
Jamie
This was the perfect weeknight dinner! We loved the flavors.
Sue r
Chef, this was totally amazing!!! Perfection. So happy I made this and I’ve saved it to my favourites in Pinterest. Only thing I did different was to use the olive oil from the jar the anchovies (didn’t use paste since they last in the jar forever in the fridge) came instead of wasting it. Bonus, more anchovy flavour too!