Recipes › Pasta › Pantry Puttanesca Recipe

Pantry Puttanesca Recipe

Recipe by Pedro M. A. Neves

Pantry Puttanesca is a classic Italian pasta dish that comes together quickly using shelf-stable ingredients—capers, olives, tomatoes, and anchovy paste. This bold, briny sauce delivers authentic Neapolitan flavor without requiring fresh ingredients, making it ideal for weeknight dinners. The name reflects its humble origins as a resourceful dish born from what cooks had readily available.

Ingredients

• 400g (14 oz) spaghetti or linguine
• 400g (14 oz) canned crushed tomatoes
• 85g (3 oz) pitted Kalamata olives
• 30g (2 tbsp) capers in brine, drained
• 30g (6 fillets) canned anchovy fillets in oil
• 6 cloves garlic, minced
• 2 tbsp (30 ml) extra virgin olive oil
• 1 tsp (5g) dried oregano
• ¼ tsp red pepper flakes
• Salt and freshly ground black pepper to taste
• 15g (¼ cup) fresh parsley, chopped
• 10g (2 tbsp) grated Pecorino Romano cheese

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 120 ml (½ cup) pasta water, then drain and set aside.

2. While pasta cooks, warm olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, stirring constantly.

3. Add anchovy fillets to the garlic and oil. Break them apart with a wooden spoon and stir continuously for 1 minute until they dissolve into the oil.

4. Pour in the canned crushed tomatoes. Add dried oregano and red pepper flakes. Stir well and bring to a gentle simmer.

5. Add the drained capers and sliced Kalamata olives to the sauce. Stir to combine and let simmer for 5-7 minutes until flavors meld and sauce thickens slightly.

6. Add the cooked pasta directly to the sauce along with 60 ml (¼ cup) of reserved pasta water. Toss gently for 1-2 minutes to coat pasta evenly, adding more pasta water if sauce seems too thick.

7. Taste and adjust seasoning with salt and pepper as needed. Divide among four serving bowls and garnish with fresh chopped parsley and grated Pecorino Romano cheese.

Substitutions

• Anchovy paste (1 tbsp) can replace canned anchovies for easier incorporation and milder flavor
• Green Castelvetrano olives or green pitted olives work as a substitute for Kalamata if preferred
• Vegetarian puttanesca: omit anchovies and add 1 tbsp of miso paste or soy sauce for umami depth
• Pecorino Romano can be replaced with Parmesan or omitted entirely for dairy-free preparation

Tips

• Do not rinse the capers or anchovies excessively; their brine and oil add essential salt and umami to the dish
• Reserve pasta water before draining; the starch helps the sauce cling to the noodles and creates a silkier texture
• Puttanesca tastes best when eaten immediately, but leftovers can be refrigerated for up to 2 days in an airtight container
• For deeper flavor, use canned San Marzano tomatoes or add a pinch of fish sauce if you have it on hand

Puttanesca originated in Naples, Italy, where home cooks created this robust dish using only pantry staples. The name humorously references its working-class roots, and the bold combination of salty anchovies, briny capers, and pungent olives remains iconic to Southern Italian coastal cuisine.

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