Here is a complete, authentic Pasta Puttanesca recipe—classic, bold, and ready in under 30 minutes.
Pasta Puttanesca (Authentic & Easy)
Serves: 4
Time: 25–30 minutes
Style: Neapolitan
Ingredients
For the sauce
3 tbsp extra-virgin olive oil
4–6 garlic cloves, sliced or minced
4–6 anchovy fillets, chopped (they will melt—no fishy taste)
1 tsp red pepper flakes (adjust to taste)
1 cup pitted black olives (Kalamata or Gaeta), roughly chopped
2–3 tbsp capers, drained
1 can (28 oz / 800 g) crushed tomatoes or whole peeled tomatoes, crushed by hand
Salt & pepper to taste
A handful of fresh parsley or basil, chopped (optional)
For the pasta
400 g (14 oz) spaghetti (traditional) or linguine
Salt for pasta water
Instructions
1. Prepare the pasta
Bring a large pot of salted water to a boil.
Add the spaghetti and cook until al dente (usually 8–10 minutes).
Reserve 1 cup of pasta water, then drain.
2. Make the Puttanesca sauce
Heat olive oil in a large pan over medium heat.
Add garlic and anchovies.
Sauté until the garlic is golden and the anchovies have melted into the oil (2–3 minutes).
Add the red pepper flakes, olives, and capers. Sauté for 1 minute.
Pour in the crushed tomatoes.
Simmer for 10–12 minutes, stirring occasionally.
Taste and season with:
A pinch of salt (be careful—anchovies, olives, and capers are salty)
Fresh black pepper
3. Combine pasta and sauce
Add the drained spaghetti directly into the sauce.
Toss over medium heat for 1–2 minutes.
Add a splash of pasta water if the sauce is too thick.
Stir in the fresh parsley or basil if using.
Serving
Serve immediately with:
Extra olive oil drizzle
More red pepper flakes
A sprinkle of fresh herbs
(Puttanesca traditionally does not use cheese, but Parmesan or Pecorino are fine if you want.)
Tips & Variations
More intense flavor: Add 1 tsp of the caper brine or olive brine.
Spicier: Add more red pepper flakes.
Chunkier sauce: Use chopped whole tomatoes instead of crushed.
Vegan version: Simply omit anchovies or substitute with 1 tsp miso paste for umami.
