This classic spaghetti puttanesca is one of those deceptively simple pastas that tastes far greater than the sum of its parts. Anchovies melt into olive oil with garlic to create a rich tomato sauce layered with capers and olives, giving it a salty, briny depth that makes it completely irresistible. It’s quick to make, built from pantry staples and endlessly satisfying.
Hi! Tomato based sauces have never been my absolute favorite, but this is the one I always come back to. It has just enough punch and saltiness to keep things interesting, and it always feels deeply satisfying and rich without being difficult to make.
The name has a few colorful stories behind it, but the dish itself is a straightforward, pantry based Italian classic. If you are a tomato lover then head to my Tomato Pasta Sauces section! Another classic is my Pasta Arrabbiata.
Main Ingredients:
Garlic cloves - I finely slice them and bring them up to temp in cold oil like in my Aglio e Olio recipe.
Anchovies - These melt completely into the oil and form the savory backbone of the sauce. They add depth and seasoning rather than fishiness, and a classic puttanesca wouldn’t be the same without them. Anchovy paste can work in a pinch, but fillets give the best flavor.
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 - A small pinch adds gentle heat. Traditional versions often include a little chili, but it’s entirely optional.
- Fresh basil - Not traditional, but a few torn leaves on top can add freshness if you have some on hand.
- Dried Italian herbs - Generally unnecessary in a classic puttanesca, but a small pinch can be added if you prefer a more herb forward flavor.
How to make this recipe
Full ingredient list and method is in the recipe card down below. Bring a large pot of well salted water to a boil. Blend the canned tomatoes with the tomato paste until smooth.
1. Add the olive oil and sliced garlic to a large skillet while still cold. Place over low heat and bring to a very gentle simmer, allowing the garlic to slowly infuse the oil without browning (about 4–5 minutes).
2. Add the chopped anchovies (and red pepper flakes if using). Cook for 1–2 minutes, stirring and breaking them down until they dissolve into the oil. Increase the heat slightly to medium-low.
3. Continue stirring to prevent sticking or burning. The anchovies should melt almost completely.
FOUR: Stir in the olives and capers and let them sizzle briefly, about 1 minute.
Would you like to save this?
We'll email this link to you, so you can come back to it later!
FIVE: Pour in the tomato mixture and bring to a gentle simmer. Cook for 10–15 minutes while the pasta boils.
SIX: Add the cooked pasta along with ¼ cup of pasta cooking water. Toss and allow it to bubble gently for 1–2 minutes until the sauce coats the spaghetti. Finish with chopped parsley and Parmesan.
Expert tips for the perfect puttanesca
- Undercook the pasta slightly. Cook dried pasta about 1 minute shy of al dente so it can finish cooking in the sauce and absorb flavor.
- Salt your pasta water properly. It should taste noticeably salty. This is your only opportunity to season the pasta itself, I go into more detail in my pasta cooking guide if you’d like a deeper explanation.
- Reserve pasta water. Always save a cup before draining. The starch helps emulsify the sauce and coat the spaghetti properly.
- Time it well. Add the pasta to the boiling water when the sauce comes to a simmer so everything finishes together.
- Control the heat. Keep the sauce at a gentle simmer. High heat can dull the flavor and cause the oil to separate.
Recipe FAQs
You can, but they are an essential part of a traditional puttanesca. They dissolve into the sauce and add depth rather than fishiness. If you prefer to omit them for dietary reasons, the sauce will still work, but the flavor will be less complex. If you have some leftover anchovies head to my Anchovy Butter Pasta.
Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.
Spaghetti is the traditional choice for spaghetti alla puttanesca, other long shapes such as linguine or fettuccine also work beautifully. Use a short shape if that is what you have.
Some more recipes to try
If you love this classic spaghetti puttanesca, here are a few more tomato based pasta dishes to try.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Classic Spaghetti Puttanesca
Would you like to save this?
We'll email this link to you, so you can come back to it later!
Ingredients
- 200 grams dried spaghetti (or 300 grams fresh)
- 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
- Bring a pot of well salted water to a boil. Add the pasta when the tomato sauce comes to a simmer. Reserve a mug of pasta water before draining.
- Blend the canned tomatoes and tomato paste until smooth. Pour ½ cup of water into the empty tomato can, swirl to loosen any remaining tomato and add that to the mixture.
- In a large skillet, add the olive oil and sliced garlic while still cold. Place over low heat and allow it to slowly come up to a very gentle sizzle, about 4–5 minutes.
- Add the anchovies (and red pepper flakes if using) and cook for 1–2 minutes, stirring until mostly dissolved.
- Add the capers and olives and gently sizzle for another minute.
- Pour in the tomato mixture, stir well and bring to a gentle simmer. Cook for 10–15 minutes while your pasta cooks.
- 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.
- Stir through the parsley and serve immediately with freshly grated parmesan.
The Meat Bully says
Just created the best Puttanesca Pasta feast imaginable . . Swapped out the anchovies for double smoked leg ham fine sliced and coloured deep in butter,garlic,basil,oregano,pepper cracked,black and white and both diced and half mooned onions . . Then the power went out . . 2 hours later the fine diced truss tomatoes went in with some passata and it caused Fontana De'trevi style mouth feel I've not managed to replicate before . . The Kalamata Olive's got folded in after the tubular spaghetti was dusted with pecorino . . Capers optional . . Fine sliced red chilli a must . .
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! 🙂