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Jessica T. Brown

Easy Pasta Puttanesca

A quick, bold, and flavorful Italian pasta featuring a tangy olive, caper, and anchovy sauce that pairs beautifully with spaghetti or linguine.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely chopped onion
  • 3 cloves garlic finely chopped
  • 3 –4 anchovy fillets chopped
  • 2 tablespoons tomato paste
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 2 teaspoons dried oregano
  • 2 tablespoons small capers
  • 3/4 cup pitted olives roughly chopped
  • 1 pound spaghetti linguine, or fettuccine
  • Salt to taste
  • Extra virgin olive oil for drizzling
  • 1/4 cup chopped fresh parsley

Equipment

  • 1 Large Saute Pan
  • 1 Heavy-Bottomed Stock Pot
  • 1 Wooden Spoon
  • Measuring cups and spoons
  • 1 Colander

Method
 

  1. Heat Pasta Water: Bring a large pot of water to a vigorous boil, adding 1 tablespoon of salt for every 2 quarts of water.
    This will season the pasta from the start and enhance its flavor.
    While the water heats, you can begin preparing the sauce.
  2. Sauté Onions: In a large, deep sauté pan, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering.
    Add the finely chopped onion and cook, stirring occasionally, until the onions become soft and translucent, about 4–5 minutes.
    This step builds the foundational sweetness and depth for the sauce.
  3. Add Anchovies and Garlic: Stir in the chopped anchovies along with a little of their oil, letting them melt slightly into the pan.
    Immediately add the minced garlic and cook for about 1 minute, just until fragrant, making sure it doesn’t burn, as this step infuses the sauce with rich umami flavor.
  4. Incorporate Tomato Paste: Add 2 tablespoons of tomato paste to the pan, stirring constantly for 2 minutes.
    This gently caramelizes the paste, intensifying its natural sweetness and deepening the sauce’s color.
  5. Build the Sauce: Pour in the crushed tomatoes, then sprinkle in the oregano, red pepper flakes, olives, and capers.
    Stir to combine thoroughly, then reduce the heat to low and let the sauce simmer gently for 10–15 minutes, allowing all the flavors to meld beautifully.
  6. Cook the Pasta: Once the salted water reaches a rolling boil, add the pasta of your choice and cook according to the package instructions until al dente—firm but tender.
    Reserve about 1/2 cup of pasta water before draining to adjust the sauce consistency later.
  7. Finish the Sauce: Stir the chopped fresh parsley into the simmering sauce, and if it seems too thick, gradually whisk in some reserved pasta water.
    This ensures the sauce clings perfectly to every strand of pasta, creating a balanced and flavorful dish.
  8. Combine Pasta and Sauce: Transfer the drained pasta to a large serving bowl and drizzle with a touch of olive oil to prevent sticking.
    Add a generous ladle of sauce and toss gently until every piece is coated, ensuring even distribution of flavors.
  9. Serve and Garnish: Plate the pasta in shallow bowls, topping with extra sauce and a sprinkle of fresh parsley for color and aroma.
    Serve immediately while warm, enjoying the bright, tangy, and savory notes of this classic Italian dish.

Notes

  • Use high-quality extra virgin olive oil for richer flavor and smoother texture.
  • Reserve pasta water—it helps adjust sauce consistency and allows it to cling better to the noodles.
  • Anchovies melt into the sauce and add umami; don’t worry, the final taste isn’t overly fishy.
  • Capers and olives provide tang and saltiness; rinse capers if you want a milder taste.
  • Simmer the sauce gently—avoiding rapid boiling preserves the delicate flavors of garlic and herbs.
  • Fresh parsley at the end brightens the dish with color and subtle freshness.
  • Pasta should be cooked al dente; slightly firm noodles hold the sauce better.