Dinner

Pasta Puttanesca Recipe

Name: Pasta Puttanesca Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound spaghetti; 1 gallon water (for boiling pasta); 2 tablespoons salt (for pasta water); 3 tablespoons extra virgin olive oil; 2 cloves garlic, grated or minced; ¾ cup black olives, pitted and halved (Gaeta, Kalamata, or other); 2 tablespoons capers, rinsed; ¼ teaspoon red pepper flakes (or more to taste); 28 ounces whole peeled tomatoes (1 large can, preferably San Marzano); 1 handful flat-leaf parsley, chopped; Salt and black pepper, to taste; Extra virgin olive oil, for drizzling; Fresh parsley, for sprinkling

BySana Jeannette March 13, 2026March 13, 2026

Jump to Recipe

Introduction

Pasta Puttanesca is a bold and flavorful Italian classic that comes together quickly with a few pantry staples. This dish features a savory sauce of tomatoes, olives, capers, and garlic, delivering a perfect balance of tangy, salty, and spicy notes. It’s ideal for a satisfying weeknight meal.

A white bowl filled with spaghetti pasta swirled into six small nests, each coated in a rich red tomato sauce with visible chunks of tomatoes and sliced green and black olives scattered throughout. The spaghetti strands have a soft yellow color, glossy from the sauce, and the dish is sprinkled with small pieces of chopped green herbs, adding a fresh touch. The background is a white marbled texture, making the colors of the pasta stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound spaghetti (+ 1 gallon of water and 2 tbsp of salt to cook it)
3 tablespoons extra virgin olive oil

2 cloves garlic
¾ cup black olives, pitted (Gaeta, Kalamata, or other), halved lengthwise

2 tablespoons capers, rinsed
¼ teaspoon red pepper flakes (or more to taste)

28 ounces (1 large can) whole peeled tomatoes (preferably San Marzano)
1 handful flat-leaf parsley, chopped
Salt and black pepper to taste

Instructions

Step 1: In a large skillet, warm the olive oil over medium heat. Add the halved olives, rinsed capers, red pepper flakes, and grated garlic.
Step 2: Fry gently for 1 to 2 minutes, ensuring the garlic does not burn.
Step 3: Add the whole canned peeled tomatoes to the skillet. Stir and crush the tomatoes with a fork. Let the sauce simmer on medium-low heat for 15 minutes.

Step 4: While the sauce simmers, bring a large pot of salted water to a boil.
Step 5: Cook the spaghetti al dente—about 3 minutes less than the package instructions. Reserve 2 cups of pasta cooking water before draining.
Step 6: Add the drained pasta to the simmering sauce along with 1 cup of the reserved pasta water and the chopped parsley.

Step 7: Toss the pasta and sauce over medium-high heat for about 2 minutes until creamy and al dente.
Step 8: Taste and adjust seasoning with salt and black pepper if needed.
Step 9: Serve immediately, drizzled with extra virgin olive oil and sprinkled with fresh parsley.

Tips & Variations

Use rinsed capers to reduce excess saltiness in the sauce.
Adding anchovies to the initial frying step can deepen the umami flavor.
Swap spaghetti for bucatini or linguine for a different pasta texture.

For a vegetarian version, omit anchovies and focus on the olives and capers for flavor.

Storage

Store leftover pasta puttanesca in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or pasta water to loosen the sauce. Avoid microwave reheating, which can change the texture.