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    Ask Chef Dennis » Recipes » Main Meals » Authentic Pasta Puttanesca Recipe

    Authentic Pasta Puttanesca Recipe

    Published: Oct 25, 2021 · Modified: Oct 28, 2021 by Chef Dennis Littley · 14 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 46 votes
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    Pinterest image for pasta puttanesca

    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.

    overhead shot of pasta puttanesca in a white bowl

    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.

    close up view of pasta puttanesca in a white bowl

    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.

    What ingredients are in Pasta Puttanesca?

    ingredients to make pasta puttanesca

    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 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?

    garlic, red pepper flakes and anchovy paste cooking in olive oil

    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.

    tomatoes and tomato paste added to the pan

    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.

    olives and capers added to the tomato mixture

    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.

    basil, parsley and lemon zest added to the pan

    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.

    finished puttanesca sauce in pan

    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.

    overhead partial view of pasta puttanesca in a white bowl

    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:

    What ingredients go into a puttanesca sauce?

    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.

    What does puttanesca sauce taste like?

    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.

    What does puttanesca translate to in English?

    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!

    • Spaghetti D’Angelo Roma Recipe
    • Restaurant Style Vegetarian Pasta in a Red Sauce
    • How to make Fettuccine Alfredo – An Italian Classic
    • Authentic Italian Spaghetti and Meatballs Recipe

    Did you make this? Please RATE THE RECIPE below!

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    overhead partial view of pasta puttanesca in a white bowl
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    5 from 46 votes

    Pasta Puttanesca

    Bursting with flavors, this classic Italian pasta dish is sure to be a hit on your family's dinner table. Quicker than take-out and incredibly delicious!
    Prep Time10 mins
    Cook Time25 mins
    Course: Entree
    Cuisine: Italian
    Servings: 2
    Calories: 1032kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
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    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.

    Notes

    **When cooking pasta, reserve some of the water to thin out the puttanesca if needed before serving.

    Nutrition

    Calories: 1032kcal | Carbohydrates: 147g | Protein: 31g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 13mg | Sodium: 1944mg | Potassium: 1336mg | Fiber: 11g | Sugar: 15g | Vitamin A: 985IU | Vitamin C: 44mg | Calcium: 228mg | Iron: 8mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Jeffery

      November 29, 2021 at 4:04 pm

      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.

      Reply
    2. Lilly

      October 31, 2021 at 7:10 pm

      5 stars
      This pasta is so delicious!! My family loved it

      Reply
    3. Andrea White

      October 30, 2021 at 9:55 pm

      5 stars
      Looks so good!

      Reply
    4. Sabrina

      October 30, 2021 at 12:03 pm

      5 stars
      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.

      Reply
    5. Aya

      October 30, 2021 at 6:21 am

      5 stars
      Everyone really enjoyed this pasta dish, it was absolutely delicious and full of flavor!

      Reply
    6. Addie

      October 29, 2021 at 10:31 pm

      5 stars
      These flavors were so authentic and delicious! Everyone really enjoyed this pasta dish

      Reply
    7. Agnieszka

      October 29, 2021 at 10:21 pm

      5 stars
      I made this for dinner today and it was amazing!! Loved all the flavors.

      Reply
    8. Oscar

      October 29, 2021 at 8:41 pm

      5 stars
      What a great recipe, had it for a dinner party and everyone loved it.

      Reply
    9. Rob

      October 29, 2021 at 6:45 pm

      5 stars
      Looks delicious!

      Reply
      • Sue

        November 02, 2021 at 9:07 pm

        5 stars
        Loved this sauce so easy and so delicious, didn’t have anchovy paste so I used anchovies from a jar. Thanks chef Dennis

        Reply
    10. Amanda Scarlati

      October 29, 2021 at 6:01 pm

      5 stars
      Such a flavorful recipe, my whole family loved it!

      Reply
    11. Amanda Dixon

      October 29, 2021 at 5:36 pm

      5 stars
      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!

      Reply
    12. Jamie

      October 28, 2021 at 9:18 pm

      5 stars
      This was the perfect weeknight dinner! We loved the flavors.

      Reply
    13. Sue r

      October 26, 2021 at 6:29 pm

      5 stars
      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!

      Reply

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