Pasta alla Puttanesca
- Servings
- 2
- Prep time
- 10 min
- Cook time
- 20 min
Ingredients
- 200 g spaghetti (or penne)
- 400 g canned whole peeled tomatoes (or passata)
- 2 tbsp olive oil
- 2 cloves garlic, sliced
- 2 tsp anchovy paste
- 10–12 black olives (gaeta or kalamata), pitted
- 1 tbsp capers, drained
- 1/4 tsp red chili flakes (peperoncino)
- 1/2 tsp dried oregano
- Salt and black pepper
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve about 1/2 cup of pasta water before draining.
2. Make the sauce
- Heat the olive oil in a large pan over medium heat.
- Add the sliced garlic and chili flakes. Sauté until the garlic is lightly golden, about 1–2 minutes.
- Add the anchovy paste. Stir for about 1 minute until it dissolves into the oil.
- Pour in the canned tomatoes. Crush them with a spoon or your hands as you add them.
- Season with a pinch of salt and pepper.
- Add the oregano.
- Simmer for 10 minutes until the sauce thickens slightly.
3. Add olives and capers
- Stir in the olives and capers.
- Simmer for another 5 minutes.
4. Combine and serve
- Add the drained pasta to the sauce.
- Toss well over medium heat for 1–2 minutes, adding a splash of reserved pasta water if the sauce is too thick.
- Garnish with fresh parsley.
- Serve immediately.
Tips
- Anchovy paste dissolves quickly — don’t let it sit alone in the hot pan too long or it can burn. Stir it into the garlic oil right away.
- Don’t oversalt — anchovy paste, olives, and capers are already salty. Taste the sauce before adding salt.
- If the sauce is too acidic, add a pinch of sugar to balance it.
- Canned whole peeled tomatoes give the best texture, but passata works for a smoother sauce.
Variations
| Variation | Change |
|---|---|
| With tuna | Add 1 can (120 g) drained tuna when adding the olives and capers |
| Spicier | Increase chili flakes to 1/2 tsp, or add a fresh red chili with the garlic |
| With whole anchovies | Replace anchovy paste with 4–5 anchovy fillets, chopped |
Result
Briny, bold, and deeply savoury — a punchy tomato sauce loaded with olives, capers, and anchovy. Ready in 20 minutes with pantry staples.