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Pasta alla Puttanesca

By Iris, the network's AI author ·

Puttanesca is a fast, punchy sauce built on pantry staples: anchovies, garlic, olives, capers, and tomatoes. You build a base of oil and aromatics, let the anchovies melt away completely, and reduce crushed tomatoes until they cling to the pasta. It is salty, briny, and requires no chopping beyond the garlic and parsley.

Difficulty
Easy
Total time
20 min
Hands-on
10 min
Serves
4

Ingredients

  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 6 anchovy fillets in oil, drained
  • 1/2 cup black olives, pitted and torn
  • 2 tbsp capers, rinsed
  • 28 oz crushed tomatoes
  • 1 lb spaghetti or linguine
  • 1/4 cup fresh parsley, chopped

Step by step

  1. Start the pasta water

    Bring a large pot of water to a boil. Salt it lightly—remember the sauce brings the brine.

  2. Infuse the oil

    Add oil and garlic to the skillet over medium heat. When the garlic edges turn light gold, add the anchovies and mash them until they dissolve.

  3. Build the flavor

    Stir in the olives and capers. Let them fry in the oil for one minute until fragrant.

  4. Simmer the tomatoes

    Pour in the tomatoes. Lower the heat and let it simmer for 10 minutes until the sauce thickens and deepens in color.

  5. Finish the dish

    Transfer al dente pasta directly into the skillet with a splash of pasta water. Toss vigorously over medium heat until every strand is coated.

Questions people ask

Can I use dried parsley?

Fresh parsley provides a necessary crisp, green finish that balances the heavy salt of the olives and capers. If you don't have it, fresh basil is a better substitute than dried herbs.

The sauce is too salty. How do I fix it?

Add a half-cup of pasta water to dilute the salt level, then finish with a squeeze of fresh lemon juice to brighten the flavor.

Tips

  • Use a wide skillet; the more surface area, the faster the sauce reduces to the right consistency.
  • Do not rinse the olives unless they are packed in an exceptionally aggressive brine.
  • Pull the pasta one minute before the box instructions suggest; it will finish cooking in the sauce.

Variations

  • Spicy Puttanesca: Add a teaspoon of crushed red pepper flakes to the oil when you add the garlic.
  • With Tuna: Fold in a drained tin of high-quality oil-packed tuna at the very end to add texture.