5 from 126 votes
Pasta Puttanesca Recipe
Pasta Puttanesca is a savory spaghetti dish featuring a sauce made from garlic, Fresno peppers, anchovy fillets, capers, and olives stewed with crushed tomatoes. The sauce is robust and tangy with salty, briny notes from the anchovies, capers, and olives, offering a complex flavor profile. This recipe is ideal when you want a bold pasta dinner that showcases a rich blend of Mediterranean ingredients.
Prep Time
5 mins
Cook Time
20 mins
Servings:
4
Calories:
617 kcal
Course:
Main Course, Dinner
Cuisine:
Italian
Ingredients
- 4 tablespoons olive oil
- 6 garlic thinly sliced, cloves
- 1 Fresno pepper seeded, small diced
- 4 anchovy fillet roughly chopped
- 2 tablespoons capers
- 28 ounces whole peeled tomatoes crushed by hand
- ½ cup gaeta olive pitted and sliced, or Kalamata olive
- 2 tablespoons parsley fresh, finely minced, plus more for garnish
- 1 pound pasta dried spaghetti
- salt to taste
- black pepper to taste
Instructions
- Add the oil to a large saucepan over low to medium heat.
- Stir in the garlic and cook just until fragrant. This will only take 30 to 45 seconds.
- Next, stir in the chiles and sauté for 1 to 2 minutes.
- Now, add the anchovies and capers and cook for 1 to 2 minutes.
- Pour in the tomatoes and stew over low heat for 3 to 4 minutes to infuse some flavors.
- Finish the sauce by stirring in the olives, parsley, salt, and pepper. Set it to the side.
- Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.
- Drain the pasta and add it to the saucepan and toss it together.
- Adjust the seasonings with salt and pepper, and serve in a bowl with additional fresh chopped parsley.
Cup of Yum
Notes
- Eat this pasta freshly made for the best flavor.
- Store leftovers covered in the refrigerator for up to 4 days; freezing is not recommended.
- Reheat gently with a bit of water added to retain moisture and adjust seasoning as needed.
- Any pasta shape works; fresh pasta cooks much faster than dried pasta.
- If Fresno peppers aren’t available, substitute with 1 teaspoon crushed red pepper flakes.
Nutrition Information
Calories
617kcal
(31%)
Carbohydrates
95g
(32%)
Protein
18g
(36%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Cholesterol
2mg
(1%)
Sodium
670mg
(28%)
Potassium
677mg
(14%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
344IU
(7%)
Vitamin C
24mg
(27%)
Calcium
110mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 617
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 95g | 32% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 2mg | 1% |
| Sodium | 670mg | 28% |
| Potassium | 677mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 24mg | 27% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.