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dinner · Italian

Pasta Puttanesca

Bold, assertive Neapolitan pasta with anchovies, olives, capers, and tomatoes. Big flavors from the pantry, ready in 20 minutes.

pastaitalianquickpantryanchovies
Prep10m
Cook20m
Total30m
Serves4
Leveleasy
Pasta Puttanesca

Photo by ABHISHEK HAJARE on Unsplash

Ingredients

4 servings
  • 400 g spaghetti
  • 6 whole anchovy fillets
  • 28 oz crushed tomatoes
  • ½ cup kalamata olives
  • 3 tbsp capers
  • 4 cloves garlic
  • ½ tsp red chili flakes
  • 4 tbsp olive oil
  • ¼ cup fresh parsley

How to Make It

  1. 1

    Cook spaghetti in heavily salted water.

  2. 2

    Sauté garlic and anchovy fillets in generous olive oil over medium heat until anchovies dissolve, about 3 minutes.

  3. 3

    Add red chili flakes, crushed tomatoes, olives, and capers. Season sparingly — the anchovies and capers are salty.

  4. 4

    Simmer sauce 10-12 minutes until slightly reduced.

  5. 5

    Toss drained pasta with sauce, adding pasta water to loosen as needed.

  6. 6

    Finish with fresh parsley and drizzle of olive oil.