This Italian Puttanesca Pasta Sauce is surely the mother of all tomato pasta sauces. Simple ingredients, combined for pure pasta perfection. Briny capers, olives and anchovies transform this simple sauce to something magic. Scared of anchovies? Please don't be, they are the absolute key to the deliciousness of this sauce.
Hi! Ok, so I am REALLY coming around to tomato pasta and I think this puttanesca sauce has really done it. It's shockingly good. Often known as spaghetti alla puttanesca, the sauce has a few dubious back stories. The word puttana in Italian means prostitute, we'll just leave it there!
All sordid details aside, this pantry staples dish marries together capers, kalamata olives and anchovy fillets in a tomato sauce. I've used the traditional spaghetti because it just suits it so much. Add some red pepper flakes if you want some heat and pile on some fresh parsley and parmesan. Delish.
If you want some other tomato based sauces, try:
Main Ingredients:
Garlic cloves - I finely slice them and bring them up to temp in cold oil like in a Aglio e Olio recipe.
Anchovies - It does NOT taste fishy in ANY way. The anchovies break down completely to give seasoning an umami flavor. It will not be anywhere near as good without them. You could substitute with anchovy paste but fillets are easy to find at the grocery store.
Capers - I don't rinse them as I think the briny note is perfect in this sauce.
Black olives - I have used pitted kalamata olives. You could use whole olives and pit them yourself but I just like less admin. Use any olives you love.
Tomatoes - I used a tin of whole San Marzano tomatoes. Try and find some if you can. Any Italian tomatoes will be great.
Tomato Paste - Just gives the sauce a little boost. I blitz the canned tomatoes and the paste together before adding, it creates a richer sauce.
Fresh Italian Parsley - Finely chopped and tossed through right at the end. Don't let any kind of herb bubble away in a sauce, they discolour and lose the fresh quality they are used for.
Optional extras
- Red pepper flakes - I don't always want heat and I don't think it's a make or break. Totally down to personal preference.
- Fresh basil - If you have some on hand, then some torn basil on top to serve is lovely.
- Dried Italian herbs - Throw a teaspoon in if you want it a little herbier.
Expert tips for the perfect puttanesca
- If using dried pasta, undercook it by a minute from package instructions so it can bubble away IN the sauce for a minute or two at the end and still be al dente.
- Always reserve a mug of the starchy pasta water before draining. This recipe actually requires pasta water anyway but regardless it's a great practice to get into.
- Timing. If using pasta that on average might take 10 mins to cook add it to the boiling water when the tomato sauce comes to a simmer.
- Don't have your heat too high. Have the sauce at a very gentle simmer over a medium-low heat.
How to make this recipe
Full ingredient list and method is in the recipe card down below.
The first step is to get a large pot of water on to boil and blitz the canned tomatoes and tomato paste together.
ONE: Put the olive oil and garlic in a large skillet cold, then place over a low heat. Bring to a very gentle simmer (4 - 5 minutes).
TWO: Add the chopped anchovies (and red pepper flakes if using) and cook for 1 - 2 minutes, stirring and breaking apart with a wooden spoon. Bring up to a medium - low or medium heat.
THREE: Stir frequently so nothing sticks or burns. They should break down almost completely.
FOUR: Add the olives and capers and let them sizzle for 1 minute.
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FIVE: Add the tomato mixture and bring to a gentle simmer and cook for 10 - 15 mins while your pasta boils.
SIX: Add the cooked pasta in with ¼ cup of pasta cooking water, toss well and let it gently bubble for a min or two until the sauce is coating the pasta well. Top your spaghetti puttanesca with chopped flat leaf parsley and parmesan cheese.
Salting your pasta water correctly
If you can stomach a mouthful of your pasta water, you probably haven't salted it enough! I have learnt a lot about salting water from Samin Nosrat and her book and series Salt, Fat, Acid, Heat.
For two people I generally use about 1.75L of boiling water and I use about ¾ - 1 tablespoon of table salt. Personally, I don't want to waste fancy salt in water. Table salt is generally the saltiest of all salts so if you use something like Diamond Crystal Kosher salt or Maldon, you might need to go closer to 1.5-2 tablespoons.
Experiment with what works for your tastes. I can't stress enough the importance of salting your pasta water. It makes a HUGE difference. Remember, pasta has zero salt in it so seasoning your water is the one chance you have to add some flavour INTO the pasta.
Feel like making some fresh pasta?
As well as delicious pasta sauces I have heaps of tutorials for homemade fresh pasta. If you feel like a project, use my fool proof Homemade Pasta Dough.
Did you know you can make pasta shapes without a pasta roller? Hand rolled shapes are my personal favorite. Pici is a rustic hand rolled spaghetti made from plain flour, water and olive oil. I think it would be perfect with this puttanesca sauce and it's a fantastic beginner pasta shape.
Recipe FAQs
You can, but you are doing yourself (and taste buds) a huge disservice. Obviously if you are vegan, leave them out but if not I promise you would never tell they are in there. It adds an unmatched depth of flavor.
Definitely, just store in an airtight container in the fridge for 2 - 3 days. You might want to add a splash of water when reheating.
It is known as spaghetti alla puttanesca and I think a long pasta shape like spaghetti or fettuccine is perfect. Use any kind of pasta you like though!
What to make next!
If you loved this pasta alla puttanesca then check out my recipe section for all sorts of delicious pasta recipes! For another delicious tomato based sauce try my Pasta Alla Norma, another classic Italian dish. My 10 Minute Cherry Tomato Pasta is perfect for a quick weeknight dinner and for something completely different try my Creamy Zucchini Pasta.
Made this pasta recipe and loved it?
I would love love LOVE if you could leave me a review and star rating down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!
Recipe
Delicious Italian Puttanesca Pasta Sauce
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Ingredients
- 200 grams dried spaghetti see notes
- 1.5 tablespoons olive oil
- 3 garlic cloves finely sliced
- 4 anchovy fillets roughly chopped, see notes
- 2 tablespoons capers
- ¼ - ½ teaspoon red pepper flakes optional
- ¾ cup black olives I used pitted kalamata olives
- 1 x 400 gram can whole tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons finely chopped flat leaf parsley
- Parmesan cheese to serve
Instructions
- Get a pot of well salted water boiling and drop the pasta in when the tomato sauce has just come to a simmer. If you don't want to time it perfectly you could make the sauce, turn off the heat then bring it back to a simmer when the pasta is ready.
- Reserve a mug of pasta water before draining.
- Whizz the can of tomatoes and tomato paste together in a bullet, stick blender or food processor. Pour ½ cup of water into the can, swirl around and add that to the mixture.
- In a large skillet place the oil and garlic cold into the pan and place over a low heat. It should take about 4 - 5 mins to slowly come up to a very gentle sizzle.
- Add the anchovies (and red pepper flakes if using) and cook for 1 - 2 mins until mostly dissolved. You can turn the heat up slightly here if you need. Stir frequently so nothing sticks or burns.
- Add the capers and olives and gently sizzle for another minute.
- Add the tomato mixture, mix well and bring to a gentle simmer and let it bubble away for 10 - 15 minutes.
- Add ¼ cup of pasta water into the sauce along with the cooked pasta.
- Toss well and let it gently bubble for 1 - 2 mins until the sauce is clinging to the pasta.
- Toss the flat leaf parsley through and serve immediately. Top with freshly grated parmesan cheese and some extra parsley.
Terri Lewis says
Loved it and I love anchovies more!
I added the entire 2oz can and a little bit of the oil?
The next time I would use fewer olives. Either way it is perfect for me.
Thanks for sharing, yum!?
Emilie Pullar says
Thanks so much Terri! I am such an anchovy lover too, I am probably a bit reserved with quantities in my recipes so I don't scare people haha. Thanks so much for making and so glad you enjoyed 🙂
Karen says
The best recipe for pantry staples EVER. Could eat it daily it’s that good. And it seems like a small thing but the guide for pasta per person is the best part - allows for perfect sauce coverage and makes the recipe even better.
Emilie Pullar says
Thank you so so much Karen! 🙂
Peter says
This is a great recipe thank you what does blitz mean with the sauces? Thank you.
Emilie Pullar says
Hi Peter! Blitz just means to puree really well (in my brain anyway haha) 🙂
Shelley says
How much anchovy paste would you use to substitute for the anchovy fillets? I have paste on hand and would rather use that up.
Emilie Pullar says
Hi Shelley! I would start with 1 teaspoon and you can always add more if you wish 🙂
Lucy says
Absolute smash hit in our house. I have been making this repeatedly - such an easy and unbelievably tasty recipe!
Ashley Henry says
Flavor explosion! This entire platform never fails to shock and awe with how simple and easy and fast it is to make a really high quality and flavorful pasta sauce. Love love love
Emilie Pullar says
Thank you SO much Ashley!! So lovely 🙂
James Flecknell says
Made this yesterday! Was soooo good thank you
Emilie Pullar says
Thanks so much for making James! 🙂
Ella says
This was so delicious. I added 2tsp of miso paste as you suggested in place of the anchovies (vegetarian) and it gave it such a nice depth. Will probably make this again for lunch!!
Emilie Pullar says
Hi Ella, so glad the miso paste worked, thanks so much for letting me know! 🙂