Pasta Puttanesca recipe for 2–4 servings:
Ingredients:
Spaghetti (or linguine): 400g (14 oz)
Olive oil: 3 tbsp
Garlic: 3–4 cloves, minced
Anchovy fillets: 4–6 (optional but traitional, they melt into the sauce)
Red chili flakes: ½ tsp (or to taste)
Black olives: 1/2 cup, pitted and chopped (traditionally Gaeta or Kalamata)
Capers: 2 tbsp, rinsed
Canned tomatoes: 1 can (400g / 14 oz), crushed or whole peeled and then broken up
Fresh parsley: chopped, for garnish
Salt & pepper: to taste
Instructions:
Cook the pasta
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve about ½ cup of pasta water before draining.
Make the sauce
In a large skillet, heat olive oil over medium heat. Add garlic, anchovies, and chili flakes. Sauté until the garlic is fragrant and the anchovies dissolve into the oil (about 1–2 minutes).
Add briny bits
Stir in the olives and capers. Cook for 1–2 minutes.
Add tomatoes
Pour in the canned tomatoes. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens. Taste and season with salt and pepper if needed.
Toss with pasta
Add the drained pasta to the sauce and toss to coat. If needed, add some reserved pasta water to loosen the sauce.
Seve
Top with chopped parsley. No cheese — traditionally, cheese isn’t added due to the salty/briny flavors.
Tips:
Want a vegan version? Just skip the anchovies — it’ll still be super flavorful.
For extra umami, some people add a dash of tomato paste or a few chopped sun-dried tomatoes.
This sauce pairs well with spaghetti, linguine, or even p