Pasta Puttanesca

Who doesn’t love a quick, easy and extremely tasty pasta dish? Because of bold-flavor ingredients like anchovies, Greek olives, capers and sun-dried tomatoes, pasta puttanesca packs a seriously delicious punch. A garlicky, salty, tomato-rich broth provides the ideal sauce for penne, or whatever pasta you’d prefer. The whole process is so streamlined, you can whip up a puttanesca in mere minutes. 

Ingredients for Pasta Puttanesca

• Penne pasta: We like penne for this recipe, but spaghetti or linguine will also hold the tomato sauce well.
• Olive oil: Now’s the time to use a top-quality olive oil if you have it.
• Carrot: Finely chopped carrot adds a dash of sweetness.
• Anchovy fillets: Anchovy helps this dish pop with depth and umami.
• Greek olives: Use black olives, not green ones.
• Sun-dried tomatoes: You could also use sun-dried tomato paste.
• Capers: Be sure to rinse the capers if they’re packed in salt (and drain them otherwise).
• Seasonings: We use garlic, oregano, thyme, fennel and crushed red pepper flakes here, though you could leave off any of the herbs if you don’t have them. The garlic and pepper flakes are non-negotiable, however.
• Tomato: Feel free to substitute diced tomatoes and tomato paste with crushed tomatoes.
• Sugar: A pinch of sugar adds a nice layer of flavor and balances the acidity of the tomatoes.
• Toppings: Thinly sliced basil and grated Parmesan make for tasty toppings, but this pasta is so flavorful, you can easily skip them, if you like.

Directions

Step 1: Cook the pasta

Cook the pasta according to the package directions, then drain it.

Step 2: Saute the ingredients

Heat a Dutch oven over medium-high heat. Add the oil, then cook and stir the carrot and anchovy fillets until the carrot is tender. Stir in the olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes, and cook for one minute longer.

Step 3: Stir in the tomatoes

Stir in the diced tomatoes, tomato paste and sugar, then bring the mix to a boil. Reduce the heat, then simmer, uncovered, until thickened, 10 to 15 minutes.

Step 4: Combine the pasta and sauce

Add the pasta and basil to the sauce mixture, and toss to coat. Sprinkle with cheese before serving.

Pasta Puttanesca Variations

• Add spinach: Toss in a few handfuls of chopped spinach at the end of the cooking process for added nutritional value.
• Top with breadcrumbs: We like toasting about 1/2 cup of panko bread crumbs with a small amount of olive oil, pepper flakes and salt, and adding this as a topping.

How to Store Pasta Puttanesca

Store any leftover pasta in airtight containers in the fridge, where it will last for three to four days. We’d recommend reheating it in a pan with a bit of olive oil.

Can you make puttanesca pasta ahead of time?

You could easily make the sauce a day or two ahead of time and store it in the fridge. Combine it with pasta when you’re ready to eat.

Pasta Puttanesca Tips

What is the origin of pasta puttanesca?

Pasta puttanesca comes from Naples, Italy. The sauce is known for its olives and capers, which are plentiful in the region.

Does puttanesca sauce taste fishy?

This version of puttanesca contains anchovies, but the anchovies lend more saltiness than fishiness. If you don’t like them or don’t have them on hand, you can leave them out.

What wine goes with pasta puttanesca?

Pair this pasta puttanesca recipe with your favorite Southern Italian red wine blend, or ask your local wine shop to point you to a bottle of nero d’avola, negroamara or primitivo. A zinfandel can also work well. (Check out a few of our favorite food-and-wine pairings.)