Pasta Puttanesca Recipe

Name: Pasta Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried spaghetti, spaghettini, or linguine fini; 5 garlic cloves, forced through a garlic press; 2 teaspoons anchovy paste; 1/2 teaspoon hot red-pepper flakes; 1/3 cup extra-virgin olive oil; 1 (28-ounce) can whole tomatoes in juice (preferably Italian); 1/2 cup pitted Kalamata olives; 2 tablespoons drained capers; Pinch of sugar (optional); 3/4 cup coarsely chopped basil

Servings: persons

1
Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.
2
While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
3
Meanwhile, puree tomatoes with juice in a blender.
4
Add tomato puree to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
5
Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.

378

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 10 ingredients. The key ingredients include: 1 pound dried spaghetti, spaghettini, or linguine fini, 5 garlic cloves, forced through a garlic press, 2 teaspoons anchovy paste, 1/2 teaspoon hot red-pepper flakes, and more.

Yes, Pasta 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 Puttanesca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions