Pasta Puttanesca Recipe

This classic Italian pasta puttanesca recipe is quick and easy to make and full of bold salty savoury flavours! Perfectly cooked pasta with a delicious chunky tomato sauce seasoned with garlic, capers, kalamata olives, and anchovies!   

– 12 ounces spaghetti  – ¼ cup olive oil – 3 cloves garlic  – ½ cup Kalamata olive – ¼ cup caper – 4 anchovy fillet – 1 teaspoon red pepper flake – 28 ounce diced tomatoe – 1 teaspoon sugar – salt and pepper to taste – fresh basil



Boil a large pot of salted water. Add spaghetti and cook per package instructions. Drain pasta and save 1 cup of water.  

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Cook olive oil in a large skillet on medium heat. Stir garlic, olives, capers, anchovies, and red pepper flakes into the skillet.  

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Once fragrant, cook 30 seconds to 1 minute. Pasta puttanescamaking process photos.   

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Add the diced tomatoes, sugar, pepper, salt, and about a quarter cup of the pasta water that was set aside.   

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After bringing to a boil, reduce the heat to a simmer and continue cooking for ten minutes.  

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Pictures demonstrating the steps involved in making puttanesca. When the pasta is done, add it to the sauce and mix everything together.   

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Add a little extra pasta water to the sauce to thin it out if it's too thick. pictures demonstrating the steps involved in making puttanesca. 

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If desired, top right away with freshly chopped basil and grated Parmesan cheese.

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