Once I discovered how fast and easy it is to make Spaghetti alla Puttanesca, it's been a staple in our house. Tender pasta is tossed with a robust sauce of tomatoes, olives, capers, garlic, anchovies, and, of course, good olive oil. It's a 30 minute meal that's dinner party elegant, but weeknight easy.
There are a couple of distinct versions of this Italian pasta dish. In Naples, Italy (in the Campania region where the dish was invented in the mid-20th century), you won't find anchovies or garlic in the puttanesca sauce. But the version from Italy's Lazio region has plenty of both. And everyone seems to agree on spaghetti as the ideal pasta shape - though any long, thin pasta will do.
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Spaghetti alla Puttanesca Ingredients
- Spaghetti: Linguine, bucatini, and vermicelli are also options.
- Olive Oil: Any good, fruity extra-virgin olive oil.
- Garlic: Look for a plump head of garlic with smooth, taut skin.
- Anchovy Fillets: Packed in oil, this is my favorite brand.
- Red Pepper Flakes: Your favorite brand.
- Crushed Tomatoes: You'll want the juice as well as the tomatoes.
- Dried Oregano: Or double the amount of minced fresh oregano.
- Black Olives: Oil Cured or Kalamata Olives.
- Capers: Salt cured or in brine; rinsed and drained.
- Fresh Parsley: Ideally flat leaf parsley.
Why is it called Puttanesca?
There are a couple of theories explaining how Spaghetti alla Puttanesca got its name. Because "puttana" means "prostitute" in Italian, some claim that the recipe began in one of the brothels in Naples' Spanish Quarter. Others say it started in the 1950s with a clever restaurant owner, Sandro Petti. Low on ingredients and about to go home for the evening, a group of hungry customers told him, "Facci una puttanata qualsiasi," or "throw together whatever." The story goes that what he came up with was so good, it made a permanent place on the restaurant's menu.
Recipe Options
If you're an anchovy lover, make this recipe as is (or add even more anchovies, as I often do). If not, feel free to omit them, and the garlic too if you like, for the traditional Naples version. That said, I promise that anchovies melt into the sauce adding depth and richness without even a hint of fishiness.
Though it's not traditional for pasta puttanesca, a sprinkle of parmesan cheese before serving is excellent.
More Classic Italian Pasta Dishes
- Pasta alla Norma (Custardy bites of eggplant makes this dish exceptional!)
- Broccoli Rabe and Sausage Pasta (A hearty, one dish meal that everyone loves.)
- Ragu Sauce (An authentic recipe taught to me by my Italian friend, Giovanna.)
- Bolognese Sauce (The recipe we learned in a cooking class on a visit to Bologna, Italy.)
- Lasagna with Cottage Cheese (Truly the Ultimate Lasagna.)
- Tuna Pasta (Quick, easy and elegant pasta with a no-cook sauce!)
How to Make Spaghetti alla Puttanesca
Cook spaghetti according to package directions, reserving at least 1 cup of cooking liquid.
Meanwhile, cook and stir garlic, anchovies, and red pepper flakes in hot olive oil until fragrant. Stir in tomatoes with juice and oregano and bring to boil. Reduce heat and simmer 5 minutes. Stir in olives and capers and simmer 5 minutes more.
Add cooked pasta to sauce and stir to coat evenly, adding reserved cooking liquid as needed to loosen sauce. Serve garnished with parsley.
Spaghetti alla Puttanesca
Ingredients
- 10 ounces spaghetti or other long, thin pasta
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic thinly sliced
- 4 anchovy fillets finely chopped
- ¼ teaspoon red pepper flakes or more to taste
- 14 ½ ounces crushed tomatoes with juice
- ½ teaspoon dried oregano
- ½ cup pitted black olives oil cured or kalamata, halved
- 1 tablespoon capers chopped if large
- chopped fresh parsley for garnish
Instructions
- Cook pasta according to package directions in a large pot of water until al dente. Drain, reserving 1 cup or more of the cooking water. (Ideally, pasta will finish at the same time as the sauce - if not, use cooking liquid to loosen drained pasta before adding to sauce.)
- Meanwhile, heat olive oil in a large skillet over medium heat until hot. Add sliced garlic cloves, chopped anchovy fillets, and red pepper flakes; cook and stir until mixture is fragrant, about 1 minute.
- Add tomatoes with juice and oregano; bring to boil. Reduce and simmer 5 minutes. Stir in olives and capers; simmer 3-5 minutes more, stirring occasionally until thickened.
- Stir cooked spaghetti into pasta sauce to coat, adding reserved pasta water as necessary to loosen sauce. Serve garnished with chopped parsley.
I've been craving all the pasta lately and your Puttanesca looks just divine! I'm a fan of anchovies, so I love that you've included them here! Pinned!
I hope you'll give this one a try, Cheyanne! xo
I love pasta. Its our friday meal. This friday I kept it very simple no marinara, no alfredo just a simple garlic butter. Loved your recipe Marissa. I never used anchovy in pasta. How do you buy anchovy. Is it canned or fresh
Hi, Rahul! Pasta is a great Friday night treat. I buy anchovies packed in oil in glass jars. This is the brand I buy.
would 'anchovy paste' in the tube be interchangeable with the anchovies in this recipe ?
Hi there, Carmen! Yes, absolutely. Use 1/2 teaspoon of anchovy paste to equal one anchovy fillet.
Marissa, you had me at Puttanesca! Seriously, one of my favorite dishes of all time. I've actually only had it with Penne, so spaghetti is up next. Such a wonderful comfort food dish this time of year. (Or ANY time of year!) 🙂 ~Valentina
Thank you, Valentina. I agree!
I haven't made Puttanesca in so long! My kids finally love olives so I am definitely going to give your recipe a go, Marissa, it looks absolutely amazing - so full of flavour! Thank you for sharing and for the inspiration!
My pleasure, Katerina! I hope your family loves it!
I love a good Spaghetti alla Puttanesca, Fun fact: 10 years ago or so, when I hadn't tried this recipe yet, I though it was a pasta with tuna. I don't know why but the world "tuna" reminded me the pasta name (Even though I knew the origins.) Anyways, this is one of the simplest yet elegant and delicious Italian pasta recipes, in my book. Well don!
Thanks, Ben! haha...funny thing is that we often add tuna to this sauce. It's a great addition for extra heft.
This is definitely my favorite pasta. I have used a Nigella recipe over and over, just because it’s so perfect. It seems exactly like yours, but I can’t remember the details. Definitely it has all of the same ingredients. Perfection!
Thanks, Mimi!
Ah, we love Puttanesca in our house, too - the flavors just go so well together. I've always laughed at the naming of recipes. I swear every recipe has a murky story about "well, I was out of ingredients in the kitchen, so..." Either way, this one is a classic - and easy to make, too!
So true, David - Caesar Salad has the same lore! I always wonder what really happened.
This looks wonderful, Marissa. The anchovy fillets are perfect! We always turn to pasta on busy weeknights!
Thank you, Katherine!
This is one of my favorite pasta dishes Marissa. It has so much flavor. I haven't made it in a while either, so you're really inspiring me. Pinned and excited to give your recipe a try!
Yay! I hope you'll love it, Mary Ann!
Totally craving this right now. A big plate with some crusty bread and glass of vino. How perfect is that? It's raining and this would just hit the spot!
Love how you think, my friend!
"...dinner party elegant, but weeknight easy." You know that's what I'm all about! This is just perfect, my friend! Pinned!
aww....thank you, Annie!
The more anchovy, the better :-)) Next time I am going to make a HUGE pot of sauce and freeze it..so when I am craving pasta puttanesca, I don't have to wait at all.
Same! I love anchovies. Great idea to make extra sauce for the freezer.