Authentic Italian Pasta Puttanesca (Anchovies and Capers)

My Easy Italian Pasta Puttanesca Recipe is a really simple and budget friendly tomato based sauce. Made with a savory mix of anchovies, garlic, olives, hot pepper flakes, and capers. Spaghetti is tossed in this delicious sauce and it's garnished with some chopped fresh Italian parsley. A little bit spicy, and super flavorful!

If you like this recipe then you will love my Italian Caprese Pasta Salad and my Pasta alla Norma.

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This classic Italian puttanesca sauce is one of my favorite pasta recipes because it’s ready in the time it takes to boil the pasta. The briny capers, salty olives, and garlic-infused tomato base make every bite so flavorful, you’ll find yourself twirling up seconds right from the pan.

Spaghetti alla Puttanesca has been on regular rotation in my kitchen for years because it’s budget-friendly, comes together in minutes, and most importantly, even my kids love it. I usually serve it straight out of the sauté pan with a sprinkle of fresh parsley, no fuss, just simple and delicious. Like my lemon ricotta pasta, this dish can be dressed up for date night or kept casual for a cozy family dinner.

Before we get to the recipe, let’s talk about that infamous name. There are a few colorful stories behind it and at least one might make you blush.

What is puttanesca meaning?

There are many theories regarding the origin of the name. Now this is the most scandalous version of the name. Some claim the name and the sauce originated from the Spanish Quarters' brothels, where la puttana was a prostitute/whore. So the story goes that the ladies of the night made this quick and iconic sauce with what they had on hand. But alas, the sordid origin is probably not the correct origin.

If you follow that legend of how this sauce came about, spaghetti alla puttanesca would literally mean "whore's spaghetti" or "spaghetti made in the style of the whore.

Now the version of the story I am more partial to is this one, as seems to be more accurate. So the story goes that it was invented in a famous nightclub called Rangio Fellone in Ischia in the 1950s.

The owner Sandro Petti had a hungry group of friends and nothing to make them. The story goes that Petti's friends told him to “just make us ‘una puttanata qualsiasi,'”, which pretty much means, make something with whatever crap that the owner had on hand.

What ingredients are in the easy puttanesca sauce recipe:

Here is the list of what you need to put together this delectable puttanesca sauce: (full printable recipe is below):

• Extra-virgin olive oil – The best quality extra-virgin olive oil is worth the investment. You're only using a little bit for the sauce and the flavor really impacts the final result.
• Anchovy fillets – I had a jar of anchovies conserved in hot pepper flakes that I brought back from Calabria last summer. Since they were on the larger size, I used 4. But you could use even up to 8.
• Red pepper flakes – Completely optional, and if you can hand a kick of heat, it will take the sauce to another level. I happened to have spicy anchovies, so I didn't add any while making the sauce. A teaspoon would be all you need!
• Fresh garlic – Use the amount of fresh garlic that you enjoy. 2-4 cloves could work just fine (add more if you like more garlic flavor). 
• Sea salt –IF you use anchovies, it will add some more salt to the sauce. 
• San Marzano DOP tomatoes – 1 28-ounce can of authentic San Marzano tomatoes is all you'll need. Look for Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP which are the only authentic San Marzano.
• Pitted Gaeta olives (or Kalamata olives)– Olives add some more umami and a little brininess to the sauce.
• Capers – Capers + olives go perfectly together (more umami kick from the capers!).
• Fresh Italian parsley – Italian parsley works best in this recipe, but go ahead and use regular parsley if that's what you have on hand.

A little info on the tomatoes. I'm urging you to look for San Marzano Dell’Agro Sarnese-Nocerino DOP Tomatoes...they are the highest quality tomatoes with the best flavor! 

Another great recipe to try is this baked penne with tomatoes and eggplant.

How to make this pasta puttanesca sauce?

You can find the full printable recipe below. The easy to make sauce comes together while the pasta is cooking. You can actually start it while you put the water for the pasta to boil.

• In a large pot of water (for a pound of pasta, add 1.5 tablespoons of salt). Bring the water to a boil and begin the sauce. As soon as the water boils, add in the pasta.
• It starts out with heating 2 tablespoons of extra-virgin olive oil in the saute' pan. Once it is hot and shimmers, add in the anchovies (use 4-8, depends on your taste). They will melt into the oil and create the umami base. My anchovies were spicy, but go ahead and add red pepper flakes now (if you like it spicy).
• Next, add in the garlic cloves (keep them whole or mince them...I minced mine) and let it get fragrant (it is quick, less than a minute). 
• As soon as the garlic has bit of color, add in the San Marzano tomatoes + juices.  Stir and break up the tomatoes with your wooden spoon.
• Next, add in the pitted and sliced olives and the capers. Stir to combine.
• Check the flavor of the sauce. My sauce was salty enough from the anchovies, olives and capers. But you may like a little salt added in. If so, add to your taste preference. 
• Lower the heat a little and let the sauce simmer. The sauce thickens as it cooks. So reserve a bit of pasta water when you strain the pasta. 
• Just before the pasta reaches al dente, strain it and add it to the saute' pan with the sauce. Raise the heat and stir it to combine and coat the pasta. If the sauce seems too thick, add a tablespoon or so of the pasta water to loosen up the sauce. 
• Plate up the pasta with some chopped fresh parsley and hot pepper flakes (if you like).

My most important tip to the sauce...do not skip the addition of anchovies! They are what make this sauce extra special! Trust me when I tell you, the sauce does not end up with any fishy flavor (even my kids just LOVE this sauce)!

This sauce...yes, you'll want to dive right in! You could even serve the sauce alone with grilled fish or grilled chicken.

Expert tips for best pasta puttanesca recipe:

• Olive oil: Find a really nice extra-virgin olive oil. It's just a little bit to start off the sauce, but the better the quality, the better the flavor of the sauce.
• Tomatoes: Use the best quality tomatoes that you can find for this sauce. I highly recommend the San Marzano Dell’Agro Sarnese-Nocerino DOP Tomatoes. Not just San Marzano, but they have to say Dell'Agro Sarnese-Nocerino DOP to be truly the best!
• Anchovy filets: If you don't like them, you could leave them out, but it's not going to be an authentic puttanesca. It does not have a strong anchovy flavor. It actually melts in the pan and creates this salty and delicious combination of flavor with the olives. Once you take a bite, you'll be hooked on this flavor!
• Garlic: The garlic only needs to get fragrant. Burnt garlic is very bitter, so be sure to add tomatoes as soon as the garlic gets a little aromatic. It should not take more than 1 minute. Keep an eye on it!
• Spaghetti: Buy the best spaghetti brand you can find. You want to cook the pasta to al dente. Set a timer so you don't forget. If it's mushy, it won't be any good mixed with the sauce.
• Pasta with the sauce: The pasta get combined in the pan with the sauce. Unlike photos you may see online, the sauce does not get plopped on top of the dry pasta. Otherwise, you're not making it the authentic way, and it will not taste the same.

What to serve with one pot puttanesca:

The pasta is filling and satisfying as it is. But here are some ideas:

• No-Knead Bread>>> A really easy beginner bakers bread that has the most amazing crust to sop up all that amazing sauce!
• Garlic Bread >>> This garlic bread is really easy to make and so flavorful!
• Tomato Salad >>> A nice and light tomato salad goes so nicely with the pasta puttanesca sauce.

How to store this Italian puttanesca:

• To refrigerate: When the pasta has cooled, place it in an airtight container in the refrigerator for up to 3 days. Any leftovers could be heated in a sauce pan on medium heat.
• To freeze: I do not recommending freezing the pasta and sauce. You could freeze the sauce alone (without the pasta)for up to 2 months in a freezer safe container or a large zipped lock back. Be sure to date the container or bag.

FAQ's

Some other pasta recipe to try: 

• Creamy Garlic Pasta
• Roasted Tomato Pasta
• Creamy Italian Sausage Rigatoni
• Creamy Saffron Pasta

Originally published June 2022 and updated for content January 2024.

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Authentic Pasta alla Puttanesca Recipe

Make my easy Pasta Puttanesca recipe with a bold, savory tomato sauce full of garlic, anchovies, olives, capers, and a touch of spice. This classic Italian puttanesca recipe comes together quickly, making it the perfect weeknight spaghetti puttanesca you’ll cook again and again.

Prep Time5 minutes mins

Cook Time13 minutes mins

Total Time18 minutes mins

Course: dinner, lunch

Cuisine: Italian

Keyword: italian recipe

Servings: 6

Equipment

• Skillet
• Cutting Board
• Tongs

Ingredients

• 1 pound spaghetti
• 2 Tablespoons extra virgin olive oil
• 4-6 anchovy fillets to your taste
• 1 teaspoon red pepper flakes optional and use more if you like it hot
• 3-4 large garlic cloves minced
• 1 28- ounce can whole peeled San Marzano tomatoes
• ½ cup pitted gaeta or kalamata olives sliced
• 4 Tablespoons capers
• salt for the pasta water and optional for the sauce
• ½ cup chopped fresh Italian parsley

Instructions

1. Bring a large pot of water to a boil. Once the water boils, salt it. Bring to another boil, and add in the pasta. Cook it to 1 minute less than al dente.
2. In a large saute' pan, add the extra-virgin olive oil and heat until it's shimmering. Add in the anchovies and stir with a wooden spoon breaking them up. They will melt right into the oil. If you are making your sauce spicy, add in the red pepper flakes (to your taste).
3. Add in the garlic and once it is fragrant and has a little color, add in the tomatoes and their juices.
4. Stir with wooden spoon to break up.
5. Add in the olives and capers and bring the sauce to a simmer. Check the sauce and add a little salt, if needed. Mine was salty enough from the anchovies, olives, and capers, so I did not add any salt.
6. As soon as the water boils, boil your pasta (I used spaghetti and mine was just before al dente at around 8 minutes). Drain the pasta when it is just before reaching al dente. Reserve ½ cup of the pasta water.
7. Raise the heat of the sauce a little. Add the pasta to the saute' pan with the sauce. Stir to combine and add a little bit of pasta water if the sauce is too thick.
8. Plate up the pasta and add on some chopped Italian parsley. ENJOY!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

Variations for pasta with puttanesca sauce:

• Tuna puttanesca: Yes, there are versions in Italy where canned tuna is added to the sauce. It is also a delicious way to enjoy the sauce, although, I prefer mine without the tuna. Use a good quality tuna if you are trying it.
• salmon puttanesca: Instead of tuna, you could add a very good quality canned salmon.
• Spicy puttanesca: I do mention that it's optional to add in any chili pepper flakes, but if you like it hot, go ahead and add some in to spice up this incredible sauce. Make it with a touch of spice, or molto piccante (VERY spicy). It's up to you!
• Splash of wine: Add a splash of white or red wine to the sauce while it's simmering. Make sure it's a bottle you have open. I do not recommend using cooking wine. It should be a good wine that you actually would drink.

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