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Puttanesca i Recipe

Recipe by Pedro M. A. Neves

Puttanesca is a bold and briny Neapolitan pasta dish built on a foundation of anchovies, olives, capers, and tomatoes. This rustic Roman classic delivers intense, concentrated flavors in a simple preparation that highlights each ingredient's character. The dish comes together quickly, making it ideal for weeknight dinners when you want restaurant-quality depth without hours of effort.

Ingredients

• 400g dried spaghetti or bucatini
• 400g canned San Marzano tomatoes, crushed by hand
• 80g Kalamata olives, pitted and halved
• 30g capers in brine, rinsed and drained
• 6 anchovy fillets in oil, minced
• 4 cloves garlic, thinly sliced
• 1 red chili, deseeded and finely sliced
• 60ml extra-virgin olive oil
• 2 tbsp fresh flat-leaf parsley, chopped
• Salt and black pepper to taste
• Zest of 1 lemon

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the minced anchovies and stir continuously for 2-3 minutes until they dissolve into the oil and create a fragrant base.

2. Add the sliced garlic and red chili to the pan and sauté for 90 seconds until fragrant but not colored, stirring frequently.

3. Pour the crushed San Marzano tomatoes into the pan, stirring well to incorporate. Bring to a gentle simmer and cook uncovered for 8-10 minutes until the sauce thickens slightly and the flavors meld.

4. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually 9-11 minutes for spaghetti.

5. Add the pitted Kalamata olives and rinsed capers to the tomato sauce. Stir gently and simmer for 2 more minutes to warm through.

6. Reserve 120ml of pasta cooking water, then drain the pasta in a colander.

7. Add the drained pasta to the skillet with the sauce. Toss thoroughly, adding reserved pasta water a splash at a time until the sauce coats the pasta with a silky consistency.

8. Finish with fresh lemon zest and chopped parsley. Taste and adjust seasoning with salt and black pepper as needed before serving.

Substitutions

• For vegetarian/vegan: Omit anchovies and increase capers to 45g and add 1 tbsp miso paste dissolved in 60ml vegetable broth for umami depth.
• For lower sodium: Use unsalted capers and reduce olives to 50g, using Castelvetrano olives for milder brine content.
• For nut-free pesto alternative: Use additional fresh basil with the parsley instead of traditional garnish.
• For gluten-free: Substitute with gluten-free pasta of equal weight, cooking time may vary by brand.

Tips

• Do not overcook the anchovies initially—they should dissolve smoothly into oil rather than crisp up, which would make them bitter.
• Reserve pasta water before draining; the starch helps emulsify the sauce and create a luxurious coating on the pasta.
• Use whole capers if available rather than chopped, as they hold their texture better and provide better visual appeal in the final dish.

Puttanesca originates from Naples and the Campania region of southern Italy, with its name historically referring to the dish's bold, attention-grabbing flavors. Traditionally prepared by working-class cooks using pantry staples, it represents authentic Italian cucina povera—peasant cooking that transforms humble preserved ingredients into something extraordinary.

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