I like how it’s light yet packed with bold flavors from garlic, anchovies, olives and capers. It’s simple enough for a busy weeknight but also impressive enough for when I have guests over. If you want to add one easy pasta to your weeknight menu, it has to be pasta puttanesca! I love our quick and easy pasta nights. From creamy and decadent Jambalaya Pasta to light and summery Pomodoro Pasta, I can’t get enough. Now, I’ve found a new favorite!
What is Pasta Puttanesca?
Pasta Puttanesca is a classic Italian dish that originated in Naples in the mid-20th century. The name “Puttanesca” refers to, um, ladies of the night. Not sure where that came from. 🤷♀️ The sauce is known for its bold, robust flavors and typically includes tomatoes, garlic, olives, capers, anchovies, and chili flakes. These create a combination that’s savory, tangy, a little spicy, and full of umami. The puttanesca sauce is most commonly served with spaghetti, but can be paired with other types of pasta as well. It’s relatively simple and quick to prepare, making it a great choice for restaurant quality weeknight dinners.
Ingredients Needed
Extra Virgin Olive Oil – I use this as a base for the sauce to bring out the flavors of the other ingredients. Garlic– You know we love it! Anchovies – They don’t make the sauce fishy, but add an umami richness to the sauce. San Marzano Tomatoes – You can use other canned tomatoes if needed, but San Marzano are best. Tomato Paste – Deepens the tomato flavor and thickens the sauce. Kalamata Olives – Delivers a pop of briny flavor and chewy texture. Capers – Gives a unique tart and salty touch to the dish. Seasonings – I use salt, pepper, sugar, crushed red pepper and fresh parsley to season the sauce. Pasta – It’s traditionally served with spaghetti, but your choice. Parmesan Cheese – Freshly grated for garnish.
Easy Pasta Puttanesca Recipe
- Create the puttanesca sauce base: First I sauté the garlic, anchovies, and crushed red pepper in olive oil for 1-2 minutes. Then, I add the tomatoes, tomato paste and parsley, letting it simmer for 10-15 minutes.
- Cook the pasta: While the sauce is simmering, I boil the spaghetti in salted water until it’s al dente. Before draining the pasta, I reserve about a cup of the pasta water.
- Add olives and capers: Next, I add the olives and capers to the sauce, mixing well and cooking for an additional 1-2 minutes.
- Complete the dish: Finally, I toss the pasta into the sauce until it’s well coated. If the sauce has thickened up a lot, I add a little of the reserved pasta water. Then, I taste and adjust for salt, pepper and sugar. I serve it garnished with more parsley and freshly shredded parmesan cheese.
Can I Skip the Anchovies?
Don’t worry, the anchovies don’t make the sauce fishy! You won’t even know they’re in there, they just add a briny umami character. That being said, if you don’t have them on hand, or want to make it vegan, you can just replace them with a bit more capers.
Jason’s Tips
Quality of ingredients: Given the simplicity of this recipe, the quality of my ingredients can make a big difference. I use the best extra virgin olive oil and San Marzano tomatoes. Hand crush tomatoes: I hand crush the tomatoes to give the sauce a more rustic and homemade feel. However, some times I blend them if I want smoother sauce. Pasta water: I always remember to reserve some pasta water before draining. Spaghetti cooking time: I cook my spaghetti to al dente. This means it should be cooked so it’s still firm when bitten. Overcooking can result in a mushy dish. Serve immediately: Pasta Puttanesca is best served immediately. The pasta will continue to absorb the sauce if left to sit, and it can become dry.
What to Serve with It
You can certainly enjoy this pasta on its own for a light meal. However, I often like a fresh salad on the side. Caesar Salad, Wedge Salad and Greek Salad are all great choices. Some crusty bread like our easy No Knead Bread goes great too.
Some Variations
Add Protein: I sometimes like to add chicken or steak to Puttanesca Sauce. My Chicken Puttanesca is finger licking delicious! Different Pasta: Instead of spaghetti, I use penne, rigatoni, fettuccine, or even whole wheat pasta for a different texture and taste. Extra Herbs: Some days I enhance the flavor by adding fresh basil or oregano along with the parsley. Cheese Lovers: I mix in some crumbled feta or goat cheese for a creamy, tangy twist. Olive Variety: I use a mix of different olives like green olives or Castelvetrano olives for varied flavors. Whip up a quick and easy batch of my Pasta Puttanesca, and discover your newfound pasta obsession. It’s that good! And if you love these flavors as much as we do, be sure to check out our Chicken Puttanesca. Make sure to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Pasta Puttanesca, in our Gypsy Bowl… enjoy!
Try these other great Italian recipesPasta e PiselliSteak PizzaiolaPasta alla NormaChicken CacciatoreEggs in PurgatoryFrutti di MareShrimp and PolentaPenne alla Vodka
