Name: Pasta Puttanesca
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 10-12 ounces dry pasta (spaghetti, linguini, or your choice); 3 tablespoons olive oil; 4-6 garlic cloves, rough chopped; 4-6 anchovies, chopped; ½ teaspoon red pepper flakes, more or less to taste; 1 teaspoon lemon zest, optional; 28-ounce can San Marzano tomatoes; 1 teaspoon dried oregano (or Italian seasoning); ½ cup Kalamata olives or black olives, cut in half lengthwise; 2-3 tablespoons capers; Salt, black pepper, and sugar to taste.; ½ cup Italian parsley, chopped, or sub basil.; Optional: Drizzle of olive oil for a rich finish.; Pecorino or Parmesan cheese for serving

This Pasta Puttanesca is bold, punchy, garlicky, and extra saucy! Made with San Marzano tomatoes, anchovies, olives, capers, and a bright hint of lemon zest, it’s a deeply flavorful Italian dinner made with pantry staples in just 30 minutes.

puttanesca in a cast iron skillet with silver serving utensils.

Don’t you just love a good pantry dinner? Bold, briny, garlicky, and gloriously saucy, this Pasta Puttanesca is a flavor-packed Italian classic made with simple pantry staples in just 30 minutes.

Anchovies melt into olive oil with garlic and chili flakes, creating a deeply savory base for sweet San Marzano tomatoes, Kalamata olives, and capers. A little lemon zest and fresh parsley brighten everything up.

I personally love my puttanesca extra saucy - with plenty of luscious tomato sauce to cling to every strand of pasta - and a little left over to mop up with garlic bread.

Why you’ll love Puttanesca!

Big, bold Italian flavor! Anchovies, garlic, olives, capers, and chili flakes create a rich, savory sauce that’s brightened with fresh parsley and a hint of lemon zest.

Extra saucy and satisfying. Sweet San Marzano tomatoes create plenty of luscious sauce to coat the pasta, with a little extra for soaking up with crusty bread.

A 30-minute pantry dinner. Made mostly with ingredients you can keep on hand, this easy pasta recipe is perfect for busy weeknights. Vegetarian and vegan-adaptable!

This Extra-Saucy Pasta Puttanesca Is Packed with Flavor

puttanesca pasta ingredients arranged and labeled - parsley, olive oil, red pepper flakes, kalamata olives, canned tomatoes, pasta, lemon zest, capers, garlic, pecorino romano, and anchovies.

Puttanesca Ingredients

Pasta: Spaghetti, linguine, or bucatini are traditional, but any pasta you love will work. Use gluten-free pasta if needed.
Extra virgin olive oil: Creates a rich, flavorful base for the sauce.
Garlic: Plenty of fresh garlic gives puttanesca its signature bold, savory flavor.
Anchovies: The secret to deep, savory umami! The anchovy fillets melt into the olive oil, adding richness without a fishy taste. Omit for a vegetarian version or sub with 1-2 teaspoons miso paste in the simmering sauce.
Red pepper flakes: Add a gentle kick of heat and really enliven the sauce.
Lemon zest: My little twist! Adds a subtle brightness that balances the rich, briny sauce.
San Marzano tomatoes: Sweet, rich, and naturally flavorful. Whole peeled tomatoes give the sauce a lovely rustic texture; other good-quality canned tomatoes work too.
Dried oregano: Adds a subtle herbal note. Italian seasoning works in a pinch.
Kalamata olives: Bring a fruity, salty bite. Substitute black olives if preferred.
Capers: Add little bursts of tangy, briny flavor that make puttanesca irresistible.
Salt, black pepper, and sugar: To balance and enhance the sauce. Add sugar only if the tomatoes are acidic.
Fresh Italian parsley: Adds freshness and beautiful color. Fresh basil is a lovely alternative.
Pecorino Romano or Parmesan: Optional, for finishing. Pecorino adds a saltier bite.

How to Make this Pasta alla Puttanesca recipe

1. Cook the pasta. Bring a large pot of water to a boil, add salt, and cook the pasta to al dente. Reserve some pasta water and drain.

2. Sauté. Add olive oil to a large saucepan or skillet and bring to medium heat. Sauté the minced garlic cloves until golden and fragrant, then add the anchovies, chili flakes, and optional lemon zest, sautéing for another minute or two.

sautéing garlic in a skillet for puttanesca.

san marzano whole tomatoes in a skillet to make sauce for puttanesca.

3. Add the tomatoes and simmer. Add the San Marzano tomatoes and their juices to the saucepan, along with the oregano. Use a spatula to break the tomatoes apart, then bring the pan to a simmer. Simmer gently, uncovered, for 8-10 minutes, stirring occasionally. Once the sauce thickens, add the olives and capers.

4. Season the sauce. Season with salt, pepper, and a pinch or two of sugar to balance the acidity.

puttanesca pasta sauce with olives and capers.

spaghetti added to puttanesca pasta sauce in a pan with tongs.

5. Combine. Reserve some pasta water and drain the pasta. Toss the noodles with the sauce and let it cook for a few minutes. Add a little pasta water to loosen the sauce if needed. Taste, adjusting the salt, pepper, and chilli flakes to preference. Stir in fresh chopped parsley and drizzle with olive oil. Serve with freshly grated pecorino or Parmesan.

pasta puttanesca on a plate with grated parmesan with a fork.

Chef’s Tips

Build flavor. Gently sauté garlic, anchovies, and chili flakes in olive oil until fragrant, letting the anchovies melt into the oil.
Use quality tomatoes. San Marzano tomatoes add natural sweetness that balances the salty, briny flavors.
Don’t skimp on olives and capers. Add them during the last 5 minutes of simmering to preserve their bright, briny flavor.
Add lemon zest. A little zest brightens the sauce beautifully.
Finish pasta in the sauce. Cook pasta 1-2 minutes shy of al dente, then toss with the sauce and a splash of reserved pasta water until glossy and well coated.
Balance the acidity. If the tomatoes taste acidic, I like to add a big pinch of sugar to round out the flavors.
Make it vegan. Instead of omitting the anchovies, I prefer to replace them with 1-2 teaspoons of white miso paste simmered with the tomatoes for savory umami depth.
Salt last. Anchovies, olives, capers, and miso are already salty, taste before seasoning, and taste with the pasta.
Finish with a drizzle of olive oil. I love extra olive oil stirred into this sauce for a rich, luscious finish.

Serving Suggestions

Serve with warm sourdough, focaccia, or baguette to scoop up the extra puttanesca sauce. For a heartier meal, top the pasta dish with a protein, like grilled salmon, lemon garlic shrimp, or Mediterranean grilled chicken. White fish like baked cod or pan-seared halibut also pairs beautifully with the tomato-olive sauce.

Storage and Make-Ahead

Refrigerate: Store leftover pasta puttanesca in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm gently in a skillet over medium-low heat with a splash of water to loosen the sauce.
Make ahead: The puttanesca sauce can be prepared up to 4 days in advance. For the best texture, cook the pasta fresh and toss it with the reheated sauce ( and hot pasta water)just before serving.