Pasta Puttanesca
A bold, briny pasta sauce that comes together in the time it takes to boil spaghetti. Anchovies melt into garlic-infused olive oil, creating a deeply savory base, while capers and olives add pops of saltiness. This rustic Italian classic proves that pantry staples can deliver restaurant-worthy flavor in under 30 minutes.
For 4 servings
- boil
Bring a large pot of salted water to a boil.
Fill a large pot with water and add 1 tbsp salt. Bring to a rolling boil over high heat.
- boil · ~10 min
Cook the spaghetti until al dente.
Add spaghetti to the boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti in a colander.
TIPDon't rinse the pasta — the starch on the noodles helps the sauce cling. - saute · ~4 min
Build the anchovy-garlic base.
1.Heat olive oil in a large skillet over medium-low heat.2.Add sliced garlic and cook until fragrant and just starting to turn golden (1-2 minutes).3.Add anchovy fillets and red pepper flakes, stirring until anchovies dissolve into the oil (1-2 minutes).TIPMash the anchovies with the back of a wooden spoon — they should melt into the oil, not stay in pieces. - simmer · ~11 min
Add tomatoes and simmer the sauce.
1.Add the diced tomatoes (or crushed whole peeled tomatoes) to the skillet.2.Stir in the olives and capers.3.Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly (10-12 minutes).TIPBreak up larger tomato pieces with your spoon as the sauce cooks for a more cohesive texture. - mix · ~2 min
Toss the pasta with the sauce.
1.Add the drained spaghetti directly into the skillet with the sauce.2.Toss vigorously with tongs to coat every strand.3.Add splashes of reserved pasta water as needed to loosen the sauce and help it cling to the pasta.TIPThe starchy pasta water is your secret weapon — add it a tablespoon at a time until the sauce is glossy and coats the spaghetti perfectly. - garnish
Finish with fresh parsley and serve immediately.
Divide among plates or bowls, scatter fresh parsley over each serving, and enjoy right away.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve a full cup of pasta water before draining — you'll likely use most of it to achieve the perfect sauce consistency.
- 2Cook the garlic over medium-low heat; burnt garlic turns bitter and ruins the sauce's delicate balance.
- 3Use oil-packed anchovy fillets and drain them well; they dissolve more easily than salt-packed ones.
- 4Taste the sauce before adding any extra salt — anchovies, capers, and olives all contribute significant saltiness.
- 5Let the sauce simmer uncovered to concentrate flavors; cover only if it reduces too quickly and risks sticking.
- 6Toss the pasta in the sauce over low heat for a minute after combining to help the noodles absorb the flavor.
- 7Make the sauce up to 3 days ahead; reheat gently with a splash of pasta water before tossing with fresh spaghetti.
Adapt it for your goals.
Seafood
Add 200g of peeled shrimp or mussels during the last 5 minutes of simmering for a more substantial seafood puttanesca that stays true to the coastal Italian spirit.
low oilLow-oil
Reduce olive oil to 1 tablespoon and finish the dish with a splash of the pasta water plus lemon juice — cuts calories while keeping the sauce bright and fresh.
veganVegan
Replace anchovies with 1 tablespoon of soy sauce or tamari and a sheet of nori torn into the oil — mimics the umami and oceanic notes without animal products.
spicySpicy
Double the red pepper flakes and add a finely chopped fresh red chili with the garlic for a fiery kick that complements the saltiness of the olives and capers.
gluten freeGluten-free
Use gluten-free spaghetti made from rice or corn — the sauce itself is naturally gluten-free, so only the pasta needs swapping.
Why this is on our healthy list.
Heart-Healthy Olive Oil
Extra virgin olive oil is rich in monounsaturated fats and antioxidants, supporting cardiovascular health when used in place of saturated fats.
Omega-3s from Anchovies
Anchovies are a natural source of omega-3 fatty acids, which help reduce inflammation and support brain function.
Antioxidant-Rich Tomatoes
Cooked tomatoes provide lycopene, a powerful antioxidant linked to reduced risk of certain cancers and improved skin health.
Low in Added Sugar
This sauce relies on the natural sweetness of tomatoes and the savoriness of olives and capers, with no added sugar — ideal for blood sugar management.
Good Source of Fiber
Whole-grain spaghetti can increase the fiber content significantly, promoting digestive health and sustained energy release.
Frequently asked questions
You can, but the sauce will lose its deep savory umami. Try a splash of fish sauce or soy sauce as a substitute to mimic that briny depth.
