Recipes › Pasta › Pasta Puttanesca Recipe

Pasta Puttanesca Recipe

Recipe by Pedro M. A. Neves

Pasta Puttanesca is a classic Southern Italian dish from Naples featuring linguine or spaghetti tossed with a vibrant sauce of tomatoes, Kalamata olives, capers, and anchovies. This bold, briny, and umami-rich sauce comes together quickly, making it perfect for weeknight dinners while delivering authentic Mediterranean flavors. The combination of salty and tangy elements creates a distinctly Italian-Roman experience in every bite.

Ingredients

• 400 g canned San Marzano tomatoes (14 oz)
• 350 g linguine or spaghetti (12 oz)
• 120 g Kalamata olives, pitted and halved (1 cup)
• 30 g capers in brine, drained (3 tablespoons)
• 6 anchovy fillets in oil, chopped
• 45 ml extra virgin olive oil (3 tablespoons)
• 4 cloves garlic, minced
• 1 small dried chili pepper, crushed, or 1/4 teaspoon red pepper flakes
• 30 g fresh flat-leaf parsley, chopped (2 tablespoons)
• Salt and black pepper to taste
• 10 g Parmesan cheese, grated (2 tablespoons, optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 120 ml (1/2 cup) of pasta water before draining.

2. While pasta cooks, heat extra virgin olive oil in a large skillet over medium heat. Add minced garlic and crushed chili pepper, stirring constantly for 30-45 seconds until fragrant but not browned.

3. Add chopped anchovies to the oil and stir continuously for 1-2 minutes until they begin to dissolve into the oil, creating a flavorful base.

4. Pour the canned tomatoes into the skillet, crushing them by hand or with a wooden spoon as they fall. Stir well to combine with the oil and anchovy mixture. Reduce heat to medium-low.

5. Add the halved Kalamata olives and capers to the sauce. Stir gently and simmer for 8-10 minutes, allowing the flavors to meld. Taste and season with salt and black pepper as needed.

6. Add the drained al dente pasta directly to the skillet with the sauce. Toss well to coat all strands, adding pasta water gradually (30-60 ml at a time) until the sauce reaches a silky consistency that clings to the pasta.

7. Remove from heat and stir in the fresh chopped parsley. Divide among four serving bowls and top with grated Parmesan cheese if desired. Serve immediately with crusty bread.

Substitutions

• For vegetarian version: omit anchovies and increase capers to 45 g (4 tablespoons) and add 1 teaspoon tomato paste for depth
• For gluten-free: substitute linguine with gluten-free pasta of similar thickness, following package cooking instructions
• For less intense briny flavor: reduce capers to 15 g (1 tablespoon) and use green olives instead of Kalamata
• For anchovy-averse diners: omit anchovies and add 1 tablespoon soy sauce or tamari for umami depth

Tips

• Reserve pasta water before draining—the starch in this water helps the sauce cling to the noodles and creates a silky texture
• Do not overcook the sauce; a quick simmer of 8-10 minutes preserves the bright flavors and prevents the tomatoes from becoming acidic
• Quality matters: use authentic canned San Marzano tomatoes and good extra virgin olive oil for the most authentic flavor profile
• Serve immediately after tossing; this dish does not hold well as leftovers lose the delicate balance of flavors

Pasta Puttanesca originates from Naples in the Campania region of Southern Italy, though its name remains somewhat debated in culinary history. The dish gained popularity in the 1950s and reflects the resourcefulness of Neapolitan cooking, combining humble pantry staples—preserved olives, capers, and anchovies—into a sophisticated, flavorful meal.

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