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Pasta Puttanesca
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Pasta Puttanesca

A classic pasta sauce recipe from Naples, Italy

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 12 ounces spaghetti
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 4 anchovy fillet chopped or 1 tbsp anchovy paste
  • ½ teaspoon red pepper flakes adjust to taste
  • 1 can crushed tomatoes 14 ounces
  • ½ cup black olives pitted and chopped
  • 2 tablespoons capers drained
  • ½ cup parsley chopped, fresh
  • salt to taste
  • black pepper to taste

Instructions

Cook the Pasta
    Cup of Yum
  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
Prepare the Sauce
  1. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Add Anchovies and Spice
  1. Add the chopped anchovies and red pepper flakes to the skillet. Stir and cook for another minute, allowing the anchovies to dissolve into the oil.
Add Tomatoes and Simmer
  1. Stir in the crushed tomatoes, olives, and capers. Bring the mixture to a simmer and cook for 10-15 minutes, letting the sauce thicken and the flavors meld. Season with salt and pepper to taste.
Combine Pasta and Sauce
  1. Add the cooked spaghetti to the sauce, tossing to coat the noodles well. If the sauce is too thick, add a bit of the reserved pasta cooking water to thin it out.
Serve
  1. Divide the pasta among plates. Garnish with freshly chopped parsley and serve immediately.

Notes

  • For an extra touch, drizzle a bit more olive oil over the top and add grated Parmesan or Pecorino, though traditionally, this sauce is served without cheese.
  • Enjoy your delicious, classic spaghetti puttanesca!