Pasta Puttanesca Recipe

Pasta puttanesca is a perfect example of what I love about Italian cooking. This Southern Italian dish features a garlicky tomato sauce spiked with briny olives, capers, and anchovies. It requires simple ingredients and minimal prep, but it still delivers rich, bold flavor.

This classic pasta is one of my weeknight favorites, calling for just 10 ingredients, cooking in under 30 minutes, and being absolutely delicious. I hope you love it as much as I do!

What Does Puttanesca Mean?

The Italian word puttanesca translates to “in the style of a prostitute.” Its origin remains a subject of debate. One theory suggests that the pungent aroma attracted customers to brothels in Naples, while another suggests a chef had to improvise a meal for a hungry crowd, leading to the creation of this dish. Either way, pasta puttanesca likely originated in Italy’s Campania region in the mid-20th century.

Pasta Puttanesca Ingredients

Puttanesca sauce stars three iconic ingredients: capers, olives, and anchovies, delivering a distinctive tangy, briny taste.

My recipe is vegetarian, so I skip the anchovies, but the capers and olives still pack plenty of flavor.

Here’s What You’ll Need:

• Whole peeled tomatoes: Canned tomatoes form the base of this pantry-friendly sauce. Choose San Marzano tomatoes for the sweetest flavor.
• Shallot and garlic: These add sharp, savory depth.
• Red pepper flakes: For added heat.
• Extra-virgin olive oil: Adds richness.
• Chopped fresh parsley: This offers a fresh contrast to the briny sauce. Fresh basil or oregano works well too.
• Sea salt: Enhances and balances all flavors.

A quick note on pasta: Spaghetti is traditional, but feel free to use any pasta type. My favorites are long shapes like bucatini or linguine.

How to Make Pasta Puttanesca

Here’s an overview of the cooking process:

1. Prep the tomatoes: Drain the juices and crush the tomatoes in a large bowl for a thick, chunky sauce.
2. Cook the aromatics: Sauté shallots until softened, then add capers, olives, garlic, and red pepper flakes for 2 minutes.
3. Add crushed tomatoes: Simmer for 8 to 10 minutes for flavor development.
4. Cook the pasta: Follow package instructions until al dente and reserve 1 cup of starchy cooking water before draining.
5. Combine pasta and sauce: Add the pasta and ½ cup of reserved water to the sauce. Toss to combine.
6. Add parsley: Toss again and season to taste before serving with extra parsley as garnish.

What to Serve with Spaghetti alla Puttanesca

I love serving this dish with a salad on the side, such as a green salad or Caesar salad, or even sautéed broccolini. Additionally, crusty bread is perfect for soaking up the flavorful sauce. For a special treat, try homemade garlic bread or focaccia.

How to Store Leftovers

Leftover pasta puttanesca can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop as needed.

FAQs

1. How long does it take to make pasta puttanesca?

This recipe takes about 30 minutes from start to finish.

2. Is pasta puttanesca traditionally vegetarian?

Traditional recipes often include anchovies, but it can easily be made vegetarian by omitting them, as in this recipe.

3. What type of pasta is best for puttanesca?

While spaghetti is traditional, feel free to use any pasta shape you prefer.

Conclusion

Pasta puttanesca is a delightful and quick meal option, bursting with flavor from simple ingredients. Its rich history adds to the joy of making and serving this dish, making it a perfect choice for weeknight dinners.