Pasta puttanesca is a quick and easy dinner recipe bursting with the deliciously salty flavors of olives, capers, and anchovies cooked in a simple tomato sauce.
Pasta puttanesca is one of those classic dishes I turn to when I want something bold and deeply satisfying without a lot of fuss. It’s built from pantry staples — olives, capers, anchovies, tomatoes, and pasta — and somehow comes together into a sauce that’s way more than the sum of its parts.
What I love most is how balanced it feels. Instead of a heavy blanket of tomato sauce, there’s just enough to cling to each noodle, letting every bite deliver that salty, savory punch. Even when you can barely see the sauce, you can absolutely taste it — and that’s what makes this dish so irresistible.
For a different twist, try my chicken puttanesca !
Pasta puttanesca meaning
I’ve always loved the stories behind pasta puttanesca almost as much as the dish itself, and they’re definitely a little on the cheeky side. The word puttana is a derogatory term for ladies of the night, and one popular tale says the sauce was quick enough to throw together between clients, using whatever was on hand.
Another version I’ve heard tells of a late-night visit to a restaurant, when a chef with an almost-empty kitchen pulled together olives, capers, anchovies, and tomatoes to feed an unexpected group of guests. There’s even a more theatrical story about pots of puttanesca simmering in windows to entice passersby. Whether any of them are true or not, they add a bit of mischievous charm to a pasta that’s already packed with personality.
What is the best pasta for puttanesca? While you can use any pasta shape for puttanesca, we prefer long shapes such as spaghetti, spaghettini, or linguine.
How long does pasta puttanesca last? Pasta puttanesca will last for 2-3 days in your fridge.
What to serve with pasta puttanesca
Pasta puttanesca can easily be a one-dish dinner recipe. But we often like to serve it with some garlic bread or no yeast bread with herbs and cheese and a big salad. Here are a few of our favorites:
- Roasted Winter Green Salad
- Crispy Kale Salad with Roasted Beets
- Arugula and Wild Rice Salad
Pasta Puttanesca Recipe
- Pin
Ingredients
- ▢ 12 ounces dried spaghetti
- ▢ ¼ cup olive oil
- ▢ 4 cloves garlic (chopped)
- ▢ 6 fillets anchovy (chopped)
- ▢ ½ cup pitted black olives (chopped)
- ▢ 3 tablespoons capers
- ▢ 14 ounce can diced tomatoes (drained)
- ▢ ½ teaspoon red pepper flakes
- ▢ ¼ cup chopped Italian parsley
- ▢ Optional: grated parmesan cheese (for serving)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to the package directions. Drain, reserving 1 cup of the pasta water. 12 ounces dried spaghetti
- While the water is heating, make the sauce. Heat the olive oil in a large pan over medium heat. Add the garlic and anchovies and cook until both are soft, about 3 minutes. Add the olives, capers, diced tomatoes, and red pepper flakes and bring to a simmer. Lower the heat and simmer gently until the pasta is cooked. ¼ cup olive oil, 4 cloves garlic, 6 fillets anchovy, ½ cup pitted black olives, 3 tablespoons capers, 14 ounce can diced tomatoes, ½ teaspoon red pepper flakes
- Add the cooked pasta and parsley to the pan and toss with the sauce. Add the pasta water, a few tablespoons at a time, to loosen the sauce, if needed. ¼ cup chopped Italian parsley
- If using, serve with some parmesan cheese over the top.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular pasta recipes
Easy Homemade Spaghetti Sauce
Chicken Pesto Pasta
Creamy Smoked Salmon Pasta – Ready in 20 Minutes!
Creamy Lemon Pasta with Chicken
Pasta Puttanesca Recipe
Ingredients
- 12 ounces dried spaghetti
- ¼ cup olive oil
- 4 cloves garlic , chopped
- 6 fillets anchovy , chopped
- ½ cup pitted black olives , chopped
- 3 tablespoons capers
- 14 ounce can diced tomatoes , drained
- ½ teaspoon red pepper flakes
- ¼ cup chopped Italian parsley
- Optional: grated parmesan cheese , for serving
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to the package directions. Drain, reserving 1 cup of the pasta water. 12 ounces dried spaghetti
- While the water is heating, make the sauce. Heat the olive oil in a large pan over medium heat. Add the garlic and anchovies and cook until both are soft, about 3 minutes. Add the olives, capers, diced tomatoes, and red pepper flakes and bring to a simmer. Lower the heat and simmer gently until the pasta is cooked. ¼ cup olive oil, 4 cloves garlic, 6 fillets anchovy, ½ cup pitted black olives, 3 tablespoons capers, 14 ounce can diced tomatoes, ½ teaspoon red pepper flakes
- Add the cooked pasta and parsley to the pan and toss with the sauce. Add the pasta water, a few tablespoons at a time, to loosen the sauce, if needed. ¼ cup chopped Italian parsley
- If using, serve with some parmesan cheese over the top.
