When you’re craving Italian comfort food, puttanesca pasta is the perfect recipe! The flavorful puttanesca sauce features anchovy fillets, tons of minced garlic, red pepper flakes, black olives, and capers. Pair with garlic bread, a simple salad, and wine for the ultimate Italian dinner.

Pasta puttanesca is one of my absolute favorite dinners! I’ve made this recipe so many times I could make it with my eyes closed. I make it for Christmas eve, dinner parties, girls night, and just because we’re craving it. In all honesty, I’ve probably made this over 500 times. And I hope I get to make it another 500 more!

Why you’ll Love Puttanesca Pasta…

Bright and briny, the puttanesca sauce is bursting with flavor! Pairs great with classic spaghetti or any pasta shape.
Packed with delicious ingredients like anchovies, capers, and olives. Even my friends who hate anchovies love this recipe!
Just a little bit spicy thanks to crushed red pepper flakes. Scale up or down on the spiciness.
Herbs like chopped parsley and basil add freshness to the sauce.
Ready in less than 30 minutes, it’s a quick meal you can whip up for dinner any night of the week.
Make the puttanesca sauce up to 48 hours in advance! Store it in the fridge, then briefly rewarm while the pasta cook. Mix the pasta in the sauce and dig in!

Puttanesca Meaning: What does Puttanesca Mean?

The word puttanesca – short for alla puttanesca – literally translates to “in the style of a prostitute”. This delicious pasta dish is rumored to have been invented in Naples, by women working in the bordellos.

But don’t let that little fact scare you away from making this absolutely delicious Italian pasta recipe! The pasta sauce alone is to-die-for delicious! And comes together quickly – in about the same time it takes to get the pasta water boiling.

This delicious puttanesca is perfect for weeknight meals, date-night, or your next dinner party! Just don’t be surprised if people leave your house begging you for this puttanesca recipe.

What is Puttanesca Sauce: Ingredients

Pasta: You’ll need 1 pound of pasta and while my preference is a thin spaghetti, almost any variety will work. Penne and thick spaghetti are my second and third favorites.
Extra-Virgin Olive Oil: The large amount of oil may sound odd, but it gives the sauce a delicious richness. I don’t suggest using any other variety of oil.
Yellow Onion: A white onion or even shallots will work in a pinch!
Anchovy Filets: Please don’t fear this delicious – and essential – ingredient! Garlic and anchovies are what makes this sauce so flavorful.
Dried Oregano: If you have fresh oregano on hand, feel free to use it!
Red Pepper Flakes: Use less for a mild heat and more for a spicer puttanesca sauce. The amount called for will give you a medium heat.
Garlic: I know 8 garlic cloves sounds like a lot of minced garlic, but this large amount builds the flavor.
Kalamata Olives: I don’t suggest subbing any other variety of black olives in this recipe. For ease, be sure to buy the ones already pitted.
Capers: Be sure to drain them well, and give them a quick rinse, if you prefer a less salty sauce.
Dry White Wine: Chicken broth makes a fine substitute for the wine.
Crushed Tomatoes with Basil: Do not sub whole plum or diced tomatoes here. I like using San Marzano tomatoes, but use your favorite brand.
Salt and Pepper: I suggest starting light with the salt, and adding more to taste. Ingredients like anchovy fillets, black olives and capers – are already quite salty.
Chopped Basil: Be sure to use fresh herbs! And buy enough to garnish with, if desired.
Chopped Parsley: Ditto what’s said above. Never use dried herbs in this recipe. The results will not be the same.

How to Make Spaghetti alla Puttanesca: The Best Puttanesca Recipe

Prep the Pasta Water: To save you time later, I suggest bringing a large pot of water to a boil while you’re making your sauce. That way it’s ready when you are. Add a dash of salt to the boiling water before you add the pasta.
Make the Puttanesca Pasta Sauce: The sauce comes together quickly! I like to let it simmer for about 15 to 20 minutes. You don’t want to let it cook so long it becomes dry. But if you do, you can always save it with some reserved pasta water.
Boil the Pasta: You’ll want to cook your pasta until it’s al dente. This means it still has a little bite to it. Check the pasta package for their suggested “doneness” and set a timer for 1 minute earlier than they suggest.
Drain the pasta: After the pasta finishes cooking, reserve at least 1 cup of the pasta cooking water, then drain the pasta well. The reserved salted water will help thin the pasta sauce and adds great flavor.
Combine: Add the cooked pasta to the sauce and stir to coat the noodles. Slowly drizzle in the reserved pasta water, mixing as you add it, and letting it fully absorb before adding more. Add as much as you want, until the sauce is the thickness you desire.
Serve: Remove from heat and divide the pasta among shallow pasta bowls. I suggest serving pasta puttanesca with red wine, garlic bread, and extra crushed red pepper flakes. And of course, a simple side-salad never hurts!

Can I Make Pasta Puttanesca in Advance?

Yes, to save time, you can always make the puttanesca pasta sauce in advance. Simply let it fully cool, then transfer it to an airtight container, and store in the refrigerator for up to 48 hours.
When you’re ready to eat, reheat the sauce on the stovetop or in the microwave, and combine with freshly cooked pasta.
I don’t suggest freezing this sauce. The olives and capers will get mushy.

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