Pasta Puttanesca Recipe

Introduction

Pasta Puttanesca is a vibrant and flavorful Italian dish known for its bold combination of olives, capers, and tomatoes. This quick and satisfying meal brings a punch of Mediterranean flavors to your dinner table with minimal effort.

Ingredients

• 1 pound spaghetti (plus 1 gallon of water and 2 tablespoons of salt to cook it)
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, grated
• ¾ cup black olives (pitted, Gaeta, Kalamata, or other), halved lengthwise
• 2 tablespoons capers, rinsed
• ¼ teaspoon red pepper flakes (or more to taste)
• 28 ounces (1 large can) whole peeled tomatoes (preferably San Marzano)
• 1 handful flat-leaf parsley, chopped
• Salt and black pepper, to taste

Instructions

1. Step 1: In a large skillet, warm the olive oil over medium heat. Add the halved olives, rinsed capers, red pepper flakes, and grated garlic.
2. Step 2: Fry gently for 1 to 2 minutes, stirring frequently to avoid burning the garlic.
3. Step 3: Add the whole canned peeled tomatoes to the skillet. Stir and crush the tomatoes with a fork, then let the sauce simmer over medium-low heat for 15 minutes.
4. Step 4: Taste the sauce and adjust seasoning with salt and black pepper as needed.
5. Step 5: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook very al dente—about 3 minutes less than the package instructions.
6. Step 6: Reserve 2 cups of pasta cooking water, then drain the pasta and add it to the skillet with the sauce.
7. Step 7: Add 1 cup of the reserved pasta water and the chopped parsley. Cook over medium-high heat, tossing the pasta in the sauce for about 2 minutes until creamy and al dente.
8. Step 8: Serve the pasta with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley.

Tips & Variations

• If you prefer less heat, reduce the red pepper flakes or omit them altogether.
• Use fresh tomatoes in season for a lighter, fresher sauce.
• For a protein boost, add cooked shrimp or grilled chicken before serving.
• Substitute spaghetti with bucatini or linguine for a slightly different texture.

Storage

Store leftover pasta puttanesca in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet with a splash of water or reserved pasta water to maintain creaminess. Avoid microwaving directly to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of olives?

Yes, you can use any firm, flavorful black olives like Kalamata, Gaeta, or even Castelvetrano green olives if you prefer a milder taste. Just be sure they are pitted and rinsed.

Is this dish spicy?

The dish has a mild heat from the red pepper flakes, which you can adjust or omit based on your preference. The spiciness complements the salty and tangy flavors without overpowering them.

Pasta Puttanesca Recipe

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★★★★★

4.7 from 344 reviews

Pasta Puttanesca is a vibrant and flavorful Italian dish featuring spaghetti tossed in a savory sauce made from olives, capers, garlic, tomatoes, and red pepper flakes. The sauce is gently sautéed and simmered before combining with al dente pasta, resulting in a bright, slightly spicy, and tangy meal perfect for any occasion.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Sauce

• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, grated
• ¾ cup black olives, pitted and halved (Gaeta, Kalamata, or other)
• 2 tablespoons capers, rinsed
• ¼ teaspoon red pepper flakes (adjust to taste)
• 28 ounces (1 large can) whole peeled tomatoes (preferably San Marzano)
• Salt and black pepper to taste
• 1 handful flat-leaf parsley, chopped

For the Pasta

• 1 pound spaghetti
• 1 gallon water (for boiling)
• 2 tablespoons salt (for boiling water)
• 1 cup reserved pasta cooking water (to finish the sauce)
• Extra virgin olive oil (for drizzling at the end)

Instructions

1. Make the Sauce: In a large skillet, warm 3 tablespoons of extra virgin olive oil over medium heat. Add the halved black olives, rinsed capers, red pepper flakes, and grated garlic. Fry gently for 1 to 2 minutes, ensuring the garlic does not burn.
2. Simmer the Sauce: Add the whole peeled tomatoes to the skillet. Stir and crush the tomatoes with a fork, then let the puttanesca sauce simmer on medium-low heat for 15 minutes to develop flavor.
3. Adjust Seasoning: Taste the sauce and add salt and black pepper as necessary. Keep the sauce simmering while you cook the pasta.
4. Cook the Pasta: Bring a large pot with 1 gallon of water and 2 tablespoons of salt to a boil. Add the spaghetti and cook it very al dente—about 3 minutes less than the package instructions recommend.
5. Reserve Pasta Water & Drain: Before draining, reserve 2 cups of pasta cooking water. Drain the pasta and add it to the puttanesca sauce in the skillet.
6. Finish Cooking & Toss: Add 1 cup of the reserved pasta water and the chopped flat-leaf parsley to the skillet. Toss the pasta and sauce together over medium-high heat for about 2 minutes, until the pasta is creamy and perfectly al dente.
7. Serve: Plate the pasta, then drizzle with good quality extra virgin olive oil and garnish with additional fresh parsley for a bright finish.

Notes

• Use high-quality San Marzano tomatoes for the best authentic flavor.
• Adjust the amount of red pepper flakes based on your desired spice level.
• Be careful not to burn the garlic during the initial frying as it can turn bitter.
• Reserving pasta water is key to achieving a silky, well-emulsified sauce.
• This dish pairs wonderfully with a crisp green salad and a glass of dry red wine.

Keywords: Pasta Puttanesca, Italian pasta, spaghetti puttanesca, olive pasta sauce, capers pasta, easy Italian dinner, vegetarian pasta recipe