Pasta Puttanesca

If you feel like you're stuck in a pasta rut—making the same few dishes over and over, with less enjoyment each time—it's time to add an Italian classic to your rotation: pasta puttanesca. Bursting with flavor and so easy to prepare, it’s easy to see why this Italian pasta is so beloved. With just 25 minutes and 10 ingredients, you’ll have a weeknight-perfect dinner that only tastes like it should be saved for a special occasion.

What People Are Saying:

"Absolutely delicious! I made it ahead for dinner and my husband ate half of it for lunch! Had to make a double batch that night for dinner. It went immediately to his favorites list, no adjustments at all!!" - CyanButterfly

“Wow this is so tasty and easy to make using pantry ingredients. I’ll be making it regularly.” -OrangeTeepee

What Is Pasta Puttanesca?

There is admittedly a TON of discourse around the etymology behind this pasta. Puttana translate to “whore” or “bitch” in Italian, and of course everyone wants to know the story of how the name of this pasta came to be. Unfortunately, there’s not a definitive answer. It could be that being a sex worker was a popular (by necessity) trade at the time—fun fact, unlike other older Italian sauces, puttanesca likely originates only as far back as the 1930s or ‘40s! Around the same time a French designer named his new daring swimsuit “bikini” after the Bikini Atoll, so this style of naming convention was definitely in vogue. It also could be that this is the kind of quick and hearty meal that busy working women were likely to make, hence it being full of mostly shelf-stable ingredients that come together fast. We may never know, but speaking of ingredients…Let’s get into them:

How To Make Pasta Puttanesca

INGREDIENTS

• Extra-Virgin Olive Oil: This is our go-to oil at Delish, though you could potentially use another neutral oil here. ¼ cup might seem like a lot, but it really is the backbone of the sauce here, so we highly recommend using that amount.
• Garlic: With so few ingredients, how finely you chop or smash your garlic here will influence the final product quite a bit, so it’s best to take some time with it.
• Anchovies: There’s no getting around it, anchovies are one of THE most important ingredients here. Even if you don’t love them on pizza or on their own, give them a try in this recipe. They almost melt into the sauce, giving it a boost of flavor without overt fishiness.
• Diced Tomatoes: Check out Food Editor Francesca’s guide to the best canned tomatoes out there—again, since there are so few ingredients, going with the best you can find is optimal.
• Kalamata Olives: These have a particular briny, salty flavor that lends them well to this dish. We haven’t tried it, but if you’re really against kalamatas or can’t find them, another type of olives should work here too.
• Capers: Like most of the ingredients here, these add quite a bit of salty flavor, along with a fun little funk that keeps things interesting.
• Crushed Red Pepper Flakes: Many puttanesca sauces pack a touch of heat, which we adore, but if that’s not for you, feel free to leave this out.
• Spaghetti: We’re partial to spaghetti, but any long thin pasta will do, from fettuccine to bucatini.

STEP-BY-STEP INSTRUCTIONS

Start by setting a pot of salted water to boil, then turn your attention to your large skillet. (FYI, if you really want to just use one pot here, you could boil your pasta, strain it, then use the same pot to cook your sauce.) If you are sticking with the skillet, start by heating your oil. Add your garlic, and cook until fragrant, about 1 minute. Keep an eye on this so it doesn’t burn! Next, add your anchovies, and cook for another minute. Then add the rest of your sauce ingredients, bring everything to a boil, then reduce your heat to a simmer and let it go for about 15 minutes.

Hopefully by this time your pot of water is boiling, and you can cook your pasta. Depending what kind of pasta you are using, you should be able to cook it for around 7-8 minutes for perfectly al dente, but make sure to consult the package instructions, just in case. Once your pasta has reached the perfect level of doneness, mix it with the sauce. Taste for seasoning (you might just want a bit more red pepper flakes than you thought!), then sprinkle with Parmesan (and a little chopped parsley if you like) and serve. Enjoy!

Full list of ingredients and directions can be found in the recipe below.

What To Serve With Pasta Puttanesca

• Caesar Salad: You’re already rocking with the anchovies here, so why not use them to make a homemade Caesar dressing too?

• Garlic Knots: Similarly, this sauce is FULL of stinky, funky ingredients, so you definitely don’t have to worry about garlic breath. Might as well go hard and make garlic knots too.

• Roasted Vegetables: Looking to add more green vegetables to your meal? Pretty much anything pairs with puttanesca, so click through our gallery and pick your favorite.

Storage

Cooled completely and stored in an airtight container, this pasta will keep for up to four days in the refrigerator. You can also freeze the sauce for up to three months.