Pasta Puttanesca is a classic Italian dish known for its bold, tangy flavors and rich umami profile. The secret to its distinctive taste lies in a simple yet flavorful tomato-based sauce made from pantry staples like anchovies, olives, capers, and garlic. This easy-to-make pasta is perfect for any night of the week, and with the right balance of ingredients, you can create a true Pasta Puttanesca recipe authentic to its Italian roots.
In this article, we’ll walk you through everything you need to know to make this delicious Mediterranean dish, including the best puttanesca sauce ingredients, variations, serving suggestions, and more.
What is Pasta Puttanesca?
Pasta Puttanesca is a beloved dish from the Naples region in Italy. It’s known for its bold, savory flavor, which comes from a combination of simple yet potent ingredients, most notably anchovies, garlic, olives, capers, and tomatoes. The name Puttanesca translates roughly to “in the style of the prostitute,” referring to one theory that suggests the dish was created by Italian prostitutes who needed a quick, aromatic meal to attract clients.
Though its origins are debated, what remains undeniable is that Pasta Puttanesca is a comforting, flavorful meal perfect for busy weeknights or special gatherings. This recipe, in particular, sticks to the traditional ingredients and cooking methods, providing you with an authentic Italian dining experience.
Authentic Pasta Puttanesca Recipe: Ingredients You’ll Need
To make a traditional Pasta Puttanesca, you don’t need any exotic ingredients—just a few pantry staples. Here’s what you’ll need to create the perfect sauce:
Ingredients for Puttanesca Sauce:
- Extra virgin olive oil: ¼ cup (for sautéing and flavor)
- Anchovy fillets: 4 to 8 fillets (depending on how much umami you want)
- Red pepper flakes: 1 teaspoon (optional for a subtle spice kick)
- Garlic: 4 to 5 large cloves, minced
- Canned whole San Marzano tomatoes: 1 can (28 ounces) – San Marzano tomatoes are known for their sweetness and mild acidity, perfect for this sauce
- Kalamata olives: ½ cup, pitted and sliced (for brininess)
- Capers: 3 tablespoons (adds a tangy punch)
- Dried oregano: 2 teaspoons (adds earthy flavor)
- Kosher salt: To taste (be mindful, the anchovies, olives, and capers already add salt)
- Fresh parsley: ½ cup, chopped (for garnish)
Pasta:
- Spaghetti (or any long, thin pasta like linguine or vermicelli): ¾ pound (340g) – Spaghetti is the traditional choice, but feel free to use other pasta varieties.
How to Make Puttanesca Sauce: Step-by-Step
1. Prepare the Sauce Base:
Start by heating ¼ cup of extra virgin olive oil in a large, deep pan over medium heat. Once the oil shimmers, add 4 to 8 anchovy fillets. Stir them around the pan so they melt and infuse the oil with their deep, umami flavor. This step is crucial because the anchovies serve as the base for the sauce’s unique flavor profile.
2. Add Garlic and Spices:
Add 4 to 5 minced garlic cloves to the pan and cook for about 30 seconds, just enough time for the garlic to become fragrant. If you like a little heat, sprinkle in 1 teaspoon of red pepper flakes. This is optional but adds a subtle spicy kick to balance the brininess of the olives and capers.
3. Add Tomatoes, Olives, and Capers:
Now, it’s time to add the star ingredients. Pour in 1 can (28 ounces) of whole peeled San Marzano tomatoes, including the juices. Use a spoon to break up the tomatoes a bit as they cook. Add ½ cup of sliced Kalamata olives and 3 tablespoons of capers to the sauce, stirring everything together. Sprinkle in 2 teaspoons of dried oregano for an earthy flavor.
4. Simmer the Sauce:
Let the sauce come to a simmer. Once it’s simmering, reduce the heat, partially cover the pan, and allow the sauce to cook for 20 to 30 minutes. The sauce should thicken and the flavors will deepen.
Cooking the Pasta
While the sauce is simmering, bring a large pot of salted water to a boil and cook ¾ pound of spaghetti (or your preferred long pasta) until al dente, about 9 minutes. Don’t forget to save about 1 cup of pasta cooking water before draining the pasta.
Toss Pasta and Sauce Together:
Once the pasta is ready, add it directly into the simmering sauce. Toss the spaghetti in the sauce, ensuring it is well coated. If the sauce seems too thick, add a little of the reserved pasta cooking water to help it emulsify and coat the pasta perfectly. Taste the sauce and adjust seasoning as needed. You may not need much salt due to the salty ingredients in the sauce.
Garnish and Serve:
Finish by topping the pasta with freshly chopped parsley for a burst of color and brightness. Serve immediately, and enjoy!
Pasta Puttanesca Variations and Add-ins
While the classic Pasta Puttanesca recipe authentic doesn’t call for any protein, you can easily make this dish your own by adding ingredients like tuna or shredded chicken. Both can add extra flavor and protein, making it a more filling meal. Simply add the protein to the sauce and let it simmer for a few minutes to absorb the flavors.
- Tuna Puttanesca: Drain a can of tuna and add it to the sauce for a seafood variation.
- Chicken Puttanesca: Use shredded leftover chicken or cook fresh chicken pieces to add to the sauce.
Pasta Puttanesca Serving Suggestions
While Pasta Puttanesca is hearty and flavorful on its own, it pairs beautifully with other Mediterranean dishes.
- Garlic bread: The perfect accompaniment to mop up the tangy sauce.
- Salad: A fresh Panzanella salad or arugula salad balances out the richness of the sauce.
Storage Tips
If you have leftovers, store the sauce in an airtight container in the refrigerator for 4 to 5 days. For the best texture, it’s recommended to cook fresh pasta when you’re ready to serve the sauce. Reheat the sauce over medium heat, adding a bit of water if necessary to loosen it up.
Nutrition Information
A typical serving of Pasta Puttanesca contains about:
- Calories: 343.5 kcal
- Carbohydrates: 50g
- Protein: 9.8g
- Fat: 12.2g
- Fiber: 4.3g
- Vitamin A: 742.7 IU
- Vitamin C: 20.2 mg
This dish is a good source of fiber, vitamins A and C, and healthy fats from olive oil.
Why You’ll Love This Pasta Puttanesca Recipe
Pasta Puttanesca is a quick, satisfying dish that combines bright, bold flavors in a simple way. Whether you’re cooking for a busy weeknight dinner or impressing guests with an Italian feast, this recipe is sure to please. It’s easy to make, adaptable, and packed with delicious ingredients that turn an ordinary pasta dish into something extraordinary.
Now that you know how to make Pasta Puttanesca recipe authentic, you can enjoy this tangy, umami-packed dish at home. It’s a meal that’s both comforting and vibrant, with rich Mediterranean flavors that everyone will love. Experiment with the sauce and try adding your favorite protein or side dishes for a personalized twist. Whether you stick to the classic recipe or try a variation, Pasta Puttanesca is sure to become a staple in your cooking repertoire.
FAQ:
- What is the best pasta for Pasta Puttanesca?
Spaghetti is the traditional choice, but you can also use linguine, vermicelli, or bucatini. - Can I make Pasta Puttanesca without anchovies?
Yes! If you’re not a fan of anchovies, you can skip them, but they do add a key umami flavor to the sauce. - How can I store Pasta Puttanesca leftovers?
Store the sauce separately from the pasta in an airtight container in the fridge for up to 4-5 days.
