Published May 12, 2023.This post may contain affiliate links. Please read my disclosure policy.
This incredibly flavorful classic Italian puttanesca sauce recipe has tomatoes, olives, capers, garlic, and anchovies tossed in herbs and pasta. Puttanesca was one of the first sauces I learned to make when I began my culinary journey over 26 years ago, and it’s still one of my favorites.
If you love pasta and exploring new flavors you should try my Pasta Pomodoro or Cacio E Pepe.
Puttanesca
Puttanesca is a zesty sauce comprised of tomatoes, onions, capers, olives, anchovies, and garlic and is commonly served with pasta. On a restaurant menu, it will often say alla puttanesca, which means with the sauce. This sauce has a couple of minor variations, including herbs and chiles. Regardless, you can make this pasta work to your liking.
There are a couple of stories on where this sauce came from, starting with its origin in brothels, specifically in the Spanish quarters in Naples where the puttanas, translated to prostitutes, would feed themselves and clients.
Another story claims that the word puttana stems from the Latin word for putida, which means stinking. This would make sense considering the strong aromas from the ingredients in the pasta.
The last claim states that a chef in the famous Ischia restaurant in Italy had nothing much left to serve some hungry customers. He just threw together whatever ingredients he had, translating from “puttanata qualsiasi,” which means prepared as it comes. Make it simple with no frills. It’s just a simple Spaghetti Sauce.
Ingredients and Substitutions
- Tomatoes – I prefer to use whole peeled San Marzano tomatoes, or freshly canned tomatoes, that are then crushed by hand.
- Capers – Use drained canned or jarred capers.
- Olives – The classic olive to use is the Gaeta olive. However, you can use kalamata olives.
- Chiles – A seeded spicy red pepper, such as a Fresno or red finger pepper, will work.
- Anchovies – You can serve these anchovies as whole fillets or chopped up. I prefer to use anchovies in olive oil instead of water.
- Garlic – Thinly sliced garlic cloves will add great flavor to this. If you love garlic, feel free to add more.
- Parsley – Some fresh flat-leaf Italian parsley will add freshness to this dish. You can also add 1 tablespoon of chopped fresh oregano.
- Oil – Always use a good expeller-pressed olive oil.
- Pasta – I like to use either spaghetti or linguine in this pasta puttanesca
How to Make Puttanesca
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.
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 pasta 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.
Make-Ahead and Storage
Make-Ahead:This is meant to be eaten as soon as it is finished being made.
How to Store:Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.
How to Reheat:Add the desired amount of pasta to a medium-sized saucepot, add 2 to 3 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.
Chef Notes + Tips
- Any pastashape will work for this recipe.
- If youare using freshhomemade pasta, note the timing of assembling this recipe, as fresh pasta will only take 1 to 2 minutes to cook.
- Substitute the fresh chiles with 1 teaspoon of crushed red pepper flakes.
More Pasta Recipes
- Penne All Vodka
- Ravioli
- Pasta e Ceci
- Cajun Shrimp Pasta
- Algio E Olio
Video
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Pasta Puttanesca Recipe
5 from 34 votes
This flavorful classic Italian puttanesca sauce recipe has tomatoes, olives, capers, garlic, and anchovies tossed in herbs and pasta.
Servings: 4
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Ingredients
- 4 tablespoons olive oil
- 6 thinly sliced garlic cloves
- 1 seeded and small diced Fresno pepper
- 4 roughly chopped anchovy fillets
- 2 tablespoons capers
- 28 ounces whole peeled tomatoes, crushed by hand
- ½ cup pitted and sliced Gaeta or Kalamata olives
- 2 tablespoons finely minced fresh parsley + more for garnish
- 1 pound dried spaghetti pasta
- sea salt and 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.
Notes
Make-Ahead:This is meant to be eaten as soon as it is finished being made.
How to Store:Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.
How to Reheat: Add the desired amount of pasta to a medium-sized saucepot, add 2 to 3 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.
Any pasta shape will work for this recipe.
If youare using freshhomemade pasta, note the timing of assembling this recipe, as fresh pasta will only take 1 to 2 minutes to cook.
Substitute the fresh chiles with 1 teaspoon of crushed red pepper flakes.
Nutrition
Calories: 617kcalCarbohydrates: 95gProtein: 18gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 2mgSodium: 670mgPotassium: 677mgFiber: 6gSugar: 8gVitamin A: 344IUVitamin C: 24mgCalcium: 110mgIron: 4mg
Course: dinner, Main Course
Cuisine: Italian
Author: Chef Billy Parisi
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63 comments
- Rose Hart
Always has amazing recipes! Thank you. X
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- Peter
Great recipe but why do people crush tomatoes by hand . There is a very simple tool called a food mill which can be purchased at any kitchen store. The food mill removes the seeds and skin of tomatoes. We had one since my parents immigrated from Italy in 1950
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Feel free to do what you’d like.
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- Sheri
Best puttanesca ever!!! The only thing I added was a little brown sugar – personal preference. My husband raved about this – my new go to for puttanesca!
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many thanks!
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- sue
Chefbilly thank you tasty recipe as always 😁😋
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- sue😁
Fabulous recipe ChefBilly thank you 😁😋👋
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- sue😁
Thank you ChefBilly delicious tasty recipe 😁😋
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- sue😁
Thank you ChefBilly tasty so looking forward to recipe 😁😋
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- Deb
Sooooo flavorful ❤️
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- Michael Andretta
LOVE THIS! My favorite go too. I make this once a week!!
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- Susan Dwyer
This recipe is fabulous! I also added the Italian Tuna and madeseveral copies of the recipe to share with family and friends! Great recipe !
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- Lori
This is my new Go-To dish for entertaining and a weekend treat for me and my husband. Love the flavors! I sometimes have Italian sausage on the side! Thank for introducing me to this delicious pasta recipe 🥰
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- Virginia Hannah
This recipe is a perfect balance of flavors. Best I’ve ever tried.
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- sue 😁
Thank you ChefBilly tasty💃
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- sue 😁
Fantastic tasty ChefBilly thank you 😋😁👋
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- Rita Wims
Delicious!!!
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- sue😁
Thank you tasty recipe wonderful creation by Chef Billy 😁😋👋
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- Robin Dechane
This has become a favorite at our house; love it!
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- Chef Billy Parisi
Thanks!
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- Theresa Riendeau
I am the only one who eats this so I made half a recipe. It’s a nice change from classic red sauce. I enjoy the umami flavors in there. (Chef, look at the wording in #6 of the directions. I think you entered “pasta” instead of sauce. My apologies if I’m wrong about that.)
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- sue
Thank you Chief Billy 👋😁
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- Chef Billy Parisi
you’re welcome!
- Reply
- Natalie
So easy to make and absolutely delicious! Love Chef Billy and his recipes❤️
- Reply
- Chef Billy Parisi
appreciate you trying this!
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- Donna R
So so so so good! Authenticate and so quick and easy
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- Gloria Taub
Love Chef Billy’s recipes- never fails
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many thanks!
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- Michelle Talone
One of the best dishes from my favorite chef!
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many thanks!
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- Carel
Picture perfect
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excellent!
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- Linda Wells
Yes, i made this for a movie night with my boyfriend. He paused several times throughout the meal, gazed at me and said how much he loved it. He couldn’t find his can opener so we used fresh diced tomatoes. We used angel hair pasta. It was perfect-thank you, Chef Billy!
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excellent!
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- Michelle Talone
Loved this recipe! I love everything Italian and no one is better than Chef Billy for authentic recipes. You always know you’ll get the best! Thank you Chef. 😋
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thank you so kindly!!
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- Mike
I make this all the time. I absolutely love this with Angel hair pasta!!
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love it!
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- Stacey Jyrkkanen
So tasty – it is a little salty because of the anchovies, olives and capers but if that works for you, you’ll love this!
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- Jayne
Delicious xxx
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Amazing!
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- Lorna Judd
Are the tomatoes fresh or canned
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Can use either.
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- Sylvia
It was delicious!
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Great!
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- Carol Miller
Very easy and very tasty
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so good!!
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- Reine Fares
I made this puttanesca it’s delicious 🤤
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so good!!
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- Diana L Brooks
I’ve been eyeing this recipe ever since you posted it. I made it, and it was fabulously delicious! My husband “hates” olives, and is not big on anchovies either. I didn’t tell him what was in it, and he said this one is a definite “keeper”.
I love Italian/Mediterranean cooking because it’s usually quite simple and always delicious.
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appreciate you trying it
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- Rosana
I made this three days ago. It was delicious 😋.
It’s gone now, but I’m still thinking about it, so I may make it again soon.
I took half of it to my mother, so there were only two servings for me. 🤨
Thank you!- Reply
AWesome!
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- Annabelle Suarez
One of my favorite pastas too ! I made this and it came out delicious! My entire family loved it !
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Amazing!
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- James
Going to try it!!
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Nice!
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- Nancy
I made this last night. Incredible flavor. As a huge ‘Billy’ fan, I had already small diced up a shallot. I just added it to the mix. I didn’t add the pepper or any salt. Had the left over for lunch. Will definitely make this again.
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Thanks for giving it a shot!!
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- Donna A Pollock
This Pasta looks delicious. I have never made it before, but it doesn’t look that intimedating to me
Great recipe Chef, I have often thought about this recipe. It doesn’t look all that intimidating to me. I use all of your same products anyway so I have everything on hand already. We really enjoy Pasta at our house, and I try to make it a couple of times a week. Thank you Chef for the great recipe here…
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- Scott
Puttanesca is one of my longest-running recipes, too, so delicious. I don’t usually fry the capers and anchovies first but I will do that the next time. I use crushed red pepper but I will also try a fresh chile in the future. One question: your version cooks very quickly – I will sometimes let mine cook very slowly for an hour or more – do you think the quicker method has advantages? Thanks Billy, love your recipes. (Made your potpie the other night and it was awesome.)
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- Marjorie Stradinger
I love this recipe. Thank you. As always your recipes and instructions are easy, delicious and affordable.
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