Spaghetti puttanesca is a bold, savory pasta associated with Naples and the Campania region of Italy, made with tomatoes, olives, capers, garlic, and anchovies. The sauce comes together while the pasta cooks, so a handful of pantry ingredients becomes a satisfying dinner with plenty of briny, garlicky flavor; the dish’s exact origin is disputed, and home versions vary.
Ingredients
- 12 oz (340 g) dried spaghetti
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 garlic cloves (12 g), thinly sliced or finely chopped
- 6 anchovy fillets (15 g), drained and finely chopped
- ¼ tsp (0.5 g) red pepper flakes, or more to taste
- 1 can (28 oz/794 g) crushed tomatoes
- 1 cup (150 g) pitted Kalamata or Gaeta olives, roughly chopped
- 2 tbsp (18 g) capers, drained; rinse them if they are especially salty
- 1 tbsp (15 g) fine sea salt, for the pasta water
- ¼ tsp (0.5 g) freshly ground black pepper, optional
- ¼ cup (15 g) chopped fresh flat-leaf parsley
- 4 qt (3.8 L) water, for cooking the pasta
Instructions
- Prepare the ingredients. Measure the olive oil, slice the garlic, chop the anchovies and olives, and drain the capers. This takes about 15 minutes, including opening the tomato can and setting out the remaining ingredients. The sauce moves quickly at first, so have everything ready before heating the oil.
- Start the pasta water and sauce. Bring 4 qt (3.8 L) water to a boil in a large pot. Meanwhile, warm the olive oil in a wide skillet or sauté pan over medium-low heat. Add the garlic, anchovies, and red pepper flakes. Stir for 2 to 3 minutes, pressing the anchovies with the back of a spoon until they break down into the oil. Keep the heat moderate: the garlic should smell fragrant but should not turn dark brown, which can make it taste bitter.
- Simmer the tomato sauce. Add the crushed tomatoes, olives, capers, and black pepper, if using. Stir, bring the sauce to a gentle simmer, then lower the heat. Cook uncovered for about 15 minutes, stirring occasionally. The tomatoes should lose their raw taste and the sauce should thicken slightly, while remaining loose enough to coat spaghetti. Taste before adding any salt; olives, capers, and anchovies all contribute saltiness.
- Cook the spaghetti. When the water boils, stir in the 1 tbsp (15 g) salt, then add the spaghetti. Cook according to the package directions until just shy of al dente, usually 1 minute less than the package’s suggested time. Stir during the first minute so strands do not stick together. Before draining, scoop out at least 1 cup (240 ml) of the starchy cooking water. The pasta and sauce cook at the same time, keeping the overall cooking time to about 25 minutes.
- Finish the pasta in the sauce. Transfer the drained spaghetti directly to the skillet. Add about ¼ cup (60 ml) pasta water and toss over medium heat for 1 to 2 minutes, until the noodles are al dente and evenly coated. Add more pasta water a tablespoon or two at a time if the sauce looks tight or clings in heavy clumps. The starch helps the tomato sauce cling to the strands rather than pool at the bottom of the pan.
- Season and serve. Remove the skillet from the heat and fold in most of the parsley. Taste a strand of pasta with a little sauce; add black pepper or a small splash of pasta water if needed. Additional salt is often unnecessary. Divide among four warm bowls and scatter the remaining parsley over the top.
Tips
- Choose olives you enjoy eating. Gaeta olives are a traditional option when available; Kalamata olives are an easy grocery-store substitute, with a fruitier flavor and firmer texture. Use pitted olives, and check them before chopping in case a pit remains. Green olives work too, though they make the sauce sharper and less rounded.
- Keep the anchovies in the recipe if possible. They melt into the oil and contribute savory depth rather than an obvious fishy flavor. If you cannot use anchovies, omit them and add a little extra olive oil; the sauce will still be tasty but less deeply savory. A teaspoon of white miso can add some savory character, though it is not a traditional substitute and will change the flavor.
- Go easy on salt until the sauce is finished. Capers, olives, and anchovies can vary widely in saltiness. Salt the pasta water, but wait until the sauce is combined with the noodles before deciding whether it needs more. If the finished dish tastes too salty, toss in a little more unsalted pasta water and, if available, a small amount of plain cooked pasta.
- Do not overcook the garlic or the noodles. Garlic can turn bitter if it browns too quickly, so start it in moderately warm oil and lower the heat if it sizzles aggressively. Take the spaghetti out of the water while it still has a little bite; it will finish cooking in the skillet and absorb some sauce.
Serving Suggestions
Serve puttanesca as soon as it is tossed, while the sauce is glossy and the spaghetti is hot. A simple green salad with a sharp vinaigrette makes a fresh contrast to the salty, rich sauce. Warm crusty bread is useful for catching any tomato sauce left in the bowl, and roasted or steamed green vegetables such as broccoli, green beans, or zucchini make an easy side.
For a relaxed Italian-style meal, begin with a small portion of marinated vegetables or a few slices of toasted bread with olive oil, then serve the pasta as the main course. Puttanesca is already assertively seasoned, so side dishes are best kept simple rather than heavily salted. Parmesan is not essential and is not typical in many versions; offer it at the table only for diners who enjoy cheese with this sauce. A little extra parsley and a drizzle of olive oil are more natural finishing touches.
Variations
Use a different pasta shape. Linguine, bucatini, or rigatoni can stand in for spaghetti. Long noodles catch the sauce in a similar way, while ridged tubes hold pieces of olive and caper. Follow the package time and finish the pasta in the skillet as directed. If using a short shape, reserve a little more cooking water because it can absorb sauce quickly.
Adjust the heat. The ¼ teaspoon of red pepper flakes gives a gentle warmth. Leave it out for a milder sauce or increase it a pinch at a time for more heat. You can also use a small fresh red chili, finely sliced, added with the garlic; its heat can be less predictable, so start with a modest amount.
Try whole peeled tomatoes. If crushed tomatoes are unavailable, use one 28 oz (794 g) can of whole peeled tomatoes. Crush them by hand in a bowl or break them up in the skillet with a spoon, then simmer until the sauce reaches a similar consistency. Whole tomatoes can be more watery, so allow a few extra minutes of simmering if needed.
Make a version without fish. Leave out the anchovies for a vegetarian sauce, checking that the capers and olives suit your diet. For a little more depth, stir in a teaspoon of white miso or simply use a particularly flavorful olive oil. These additions are optional; neither recreates the exact savoriness of anchovies, and miso gives the sauce a different character.
Storage and Reheating
For the best texture, store the sauce separately from the pasta if you expect leftovers. Let both cool briefly, then refrigerate them in separate airtight containers within 2 hours of cooking. The sauce and cooked pasta keep for 3 to 4 days in the refrigerator. If they have already been mixed, store the pasta in a shallow airtight container so it cools promptly. Do not leave the dish at room temperature for more than 2 hours.
Reheat sauce gently in a covered skillet over medium-low heat, stirring occasionally and adding a splash of water if it has thickened. Reheat pasta in a skillet with a tablespoon or two of water, tossing until hot; a microwave also works in a covered microwave-safe bowl, stirred partway through. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating a larger portion. The noodles soften a little after storage, so avoid prolonged reheating.
For longer storage, freeze the sauce by itself in a freezer-safe container for up to 2 months for best quality, leaving room for expansion. Thaw it overnight in the refrigerator and reheat until steaming, then cook fresh pasta to serve. Cooked pasta can be frozen, but its texture is usually softer once thawed, so freezing the sauce alone gives the better result.
Frequently Asked Questions
Does puttanesca traditionally contain anchovies?
Many traditional recipes include anchovies, which dissolve into the olive oil and build a savory base for the sauce. Some household and regional versions leave them out, so there is variation rather than one universal formula. If omitting them, expect a lighter, less savory result and adjust the final seasoning carefully.
Do I need to rinse capers before using them?
Not always. Capers packed in brine can usually be drained and added as they are, while salt-packed capers should be rinsed and soaked according to their package directions. If your capers taste intensely salty, rinse them briefly under cool water and drain well. Taste the sauce before adding extra salt either way.
Can I make the sauce ahead?
Yes. Prepare the tomato, olive, and caper sauce up to 3 days ahead and refrigerate it promptly in an airtight container. Reheat it gently while the pasta cooks, then combine the two with fresh pasta water. Cooking the pasta just before serving gives a better texture than storing it mixed with the sauce.
Why is my puttanesca sauce too salty?
The usual cause is the combined salt from the olives, capers, anchovies, and pasta water. Rinse particularly salty capers, choose less salty olives, and avoid salting the sauce before tasting it. If it is already too salty, adding a little unsalted pasta water and more plain pasta can soften the intensity; adding sugar will not remove the salt.
Can I make this recipe without canned tomatoes?
Fresh tomatoes can work when they are ripe and flavorful, but they release water at different rates and may need longer cooking. Use about 2 lb (900 g) chopped ripe tomatoes in place of the can, simmer until they break down into a sauce, and add pasta water only as needed. Canned tomatoes are a dependable choice when fresh tomatoes are out of season.
Is spaghetti puttanesca usually served with cheese?
It is commonly served without cheese because the olives, capers, and anchovies already give the sauce plenty of flavor. Some cooks and diners like a little grated hard cheese, while others prefer parsley and olive oil alone. Serve cheese on the side if you want to offer the choice without making it part of the sauce.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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