Pasta Alla Puttanesca Recipe

Name: Pasta Alla Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pasta (spaghetti is best); 1 medium onion, finely diced; 8 anchovy filets; 2 cloves garlic, finely minced; 1 14 oz can diced tomatoes; 1/3 cup kalamata olives, pitted and chopped; 1 tablespoon capers, rinsed and chopped; 1/2 teaspoon dried chili flakes; freshly ground black pepper; olive oil; 3 tablespoons parsley, chopped (optional); grated parmesan (optional)

Servings: persons

1 pound pasta (spaghetti is best)
1 medium onion, finely diced
8 anchovy filets
2 cloves garlic, finely minced
1 14 oz can diced tomatoes
1/3 cup kalamata olives, pitted and chopped
1 tablespoon capers, rinsed and chopped
1/2 teaspoon dried chili flakes
freshly ground black pepper
olive oil
3 tablespoons parsley, chopped (optional)
grated parmesan (optional)

1
Cook your pasta of choice in a large pot of salted water until al dente. Save some of the cooking water for the sauce.
2
Meanwhile, heat a large saute pan over medium heat and add a healthy drizzle of olive oil. Add the onions, stirring to coat, and saute until translucent. Add the anchovy filets, and break them up with a wooden spoon, stirring them into the onions and allowing them to melt. Then add the garlic and saute for 30 seconds, before adding the tomatoes and their juice. Stir all ingredients well and bring the sauce to a simmer. Add the olives, capers and chili flakes, and a good grind of fresh black pepper. Allow the sauce to thicken slightly and the flavors to meld.
3
Once the pasta is drained, add to the sauce and stir well to coat. Loosen the sauce if necessary with some of the leftover pasta water. Check for seasoning (you shouldn't need salt due to the saltiness of the ingredients) and adjust to taste. Optional: Toss with the parsley and serve with grated parmesan.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound pasta (spaghetti is best), 1 medium onion, finely diced, 8 anchovy filets, 2 cloves garlic, finely minced, and more.

Yes, Pasta Alla Puttanesca falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Alla Puttanesca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions