puttanesca sauce

Don't shy away from the magic of anchovy in this Pasta Puttanesca from Delish.com.

Pasta Puttanesca

c. extra-virgin olive oil

garlic,

anchovy fillets, chopped

(28-oz.) diced tomatoes

c. kalamata olives, pitted

capers

red pepper flakes

Kosher salt

spaghetti

parsley,

Parmesan,

We always use Bucatini...Excellent Pasta for this superb Recipe!
Amber

Single senior. I do this in a slow cooker with can of tuna and add  penne pasta as well and maybe add an onion or couple of sticks of celery chopped up for some vegetable and fibre content. Works for me. Sometimes a slice of lime for a bit of extra tang.

I loved the recipe! I just put a a dash of oil and carried on. Also added some salami. Result was delicious! Still good the next day.

It was easy to make. I also added anchovy paste and it wasn’t over powering. I’m looking forward to the leftovers tomorrow! Will make this again!

You have the best pasta recipe ever! Thank you very much!

This has become a family favourite! Delicious!!

I am a hater of anchovies, but I gritted my teeth and put in about 2 inches of anchovy paste.  I could smell it as it cooked for a minute, but don't taste fishiness in the finished product at all!  Will make again and again! Oh, and I doubled the garlic as I always do.  ;)  I think the full 1/4 cup of olive oil is essential.

I only put half of the olive oil. Other than that, it turned out really well!

https://streaming.hearstdigitalstudios.com/cfec95c5-d2d2-46f6-9c3c-1a8318f5dc62/video_rover_16x9_1080p_hd_1556140044_56225.mp4

Misleading simple, spaghetti alla puttanesca is salty, acidic, and packs just the right punch for a filling dinner.

Pasta Puttanesca Is A Classic Italian Flavor Bomb

Pasta puttanesca is an original budget-friendly meal with inexpensive pasta that gets a flavor kick from ingredients like anchovies, olives, and garlic.

Pasta Puttanesca Recipe

olive oil (0.32)

onion

garlic (0.32)

anchovy filets (0.39)

28 ounces. can crushed tomatoes (0.79)

basil (0.05)

tsp crushed red pepper (0.02)

kalamata olives (0.54)

spaghetti (1.09)

Dice the onion and mince the garlic. Add the olive oil, onion, garlic, and anchovy filets to a large skillet. Sauté the ingredients over medium heat until the onions are soft and the anchovies have dissolved.

Add the crushed tomatoes to the skillet, along with the basil, crushed red pepper, sliced olives, and capers. Stir to combine, then allow the sauce to come up to a simmer. Once simmering, turn the heat down to low and let the sauce simmer, stirring occasionally, while you cook the pasta.

Bring a large pot of water to a boil over high heat. Once rapidly boiling, add the spaghetti and continue to boil until the pasta is tender (about 7 minutes). Reserve about 1/2 cup of the starchy pasta water before draining the past in a colander.

Add the cooked and drained pasta to the puttanesca sauce in the skillet (or if your skillet is not big enough, add them both to the large pot used to cook the pasta, heat turned off). Stir to combine the pasta with the sauce. If the pasta becomes dry, add a splash or two of the reserved pasta water. Serve hot.

Pasta Puttanesca is the perfect pantry meal. Full of punchy flavors like olives, capers and garlic, it&#039;s a guaranteed showstopper.

500 g (1lb) pasta

olive oil

garlic (thinly sliced)

anchovy chopped)

½ tsp chilli flakes / red pepper flakes

tomatoes

Kalamata olives (pitted and halved)

salt and pepper (to serve)

Parmesan cheese (grated,

basil (for serving)

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and reserve 1 cup of cooking water. 

While the pasta cooks, make the sauce. Heat a splash of olive oil in a large pan set over medium-high heat.

Add the sliced garlic and cook for a minute until fragrant.

Add the anchovies and with the back of a wooden spoon, smash into the oil. Add the tomatoes and chilli flakes and bring to a simmer.

Add the pitted olives and capers then simmer for 5 minutes until the sauce has reduced slightly. Taste and season with salt and pepper as necessary. 

Add the pasta to the pan along with a little of the cooking water. Toss to coat the pasta in the sauce.

Serve with grated Parmesan and fresh basil.

This Puttanesca Sauce is vegan and easy to make with simple ingredients that you have on hand in your pantry. A keeper that is ready in under 20 minutes. Serve this over your favorite pasta and you have a quick dinner that even pickiest kids will eat.

Puttanesca Sauce

olives, pitted

oz chopped tomatoes

Tbs crushed pepper

salt, pepper

Heat olive oil in a casserole. Add garlic...

Heat olive oil in a casserole. Add garlic and fry for around 1 minute until lightly golden browned. Next add the olives, capers, and chopped tomatoes.

Season everything with the crushed pepper and regular...

Season everything with the crushed pepper and regular salt and pepper. Let simmer with a lid on top on medium heat for around 10 minutes, stir frequently.

Finally serve this amazing pasta sauce for dinner,...

Finally serve this amazing pasta sauce for dinner, lunch, meal prep with any pasta you like, enjoy.

Loaded with umami, this one pot pasta puttanesca blends the aromatic flavors of capers, kalamata olives and anchovies into a full bodied tomato based sauce. It cooks with the spaghetti all in one pot, making it a super easy meal with very little cleanup.

One Pot Pasta Puttanesca

water

tomato sauce

– 5 garlic cloves, thinly sliced

sweet onion, diced

grape or cherry tomatoes, halved

kalamata olives

anchovy paste

basil

parsley

salt

Black pepper,

Combine ingredients in a Dutch oven or large stockpot.

Bring the pot to a slow boil over medium high heat and allow the pasta to cook to al dente. Stir occasionally help the pasta cook evenly and prevent the bottom from sticking.

When pasta is tender, remove from heat and allow the pot to rest for a few minutes to absorb any remaining liquids.

If desired, garnish with fresh parsley and grated dairy free cheese or nutritional yeast before serving.

This Linguine Puttanesca recipe is easy to make any night of the week with a few basic ingredients from your pantry: canned tomatoes, garlic, olives, capers, red pepper flakes, salt and black pepper!

Linguine Puttanesca Recipe

28- ounce can whole peeled tomatoes

extra virgin olive oil

garlic

olives

coarse black pepper

miso paste (optional)

linguine noodles

Parmesan cheese

Place the whole tomatoes in a large bowl; use your hands to squeeze and crush the tomatoes into a thick sauce. Set aside.

Heat the olive oil in a large skillet set over medium heat. Add the grated garlic and red pepper flakes; fry for 60 to 90 seconds, until the garlic is fragrant. Immediately add the tomatoes, olives, capers, salt, pepper, and miso (if using) to the pan. Stir well; turn the heat down to low and simmer, uncovered, for 20 minutes.

Meanwhile, prepare the linguine according to package instructions for al dente. Drain the pasta and add to the pan of simmered puttanesca sauce. Toss well; serve with grated parmesan if desired.

Juicy seared cooked in Puttanesca sauce with olives, capers and fresh basil is a delicious, easy dinner recipe that&#039;s ready in 20 minutes. 

Seared fish in Puttanesca sauce

800 g (1½lb) white fish fillets

salt and black pepper (to taste)

anchovy fillets

basil (to serve)

fresh chillies (to serve (optional))

Heat a large skillet over medium-high heat.

Drizzle the fish with 2 tablespoons olive oil and season with salt and pepper.

Add the fish to the pan and sear for 1-2 minutes per side until golden brown. Remove from the pan and set aside.

In the same pan, add the remaining oil then add the sliced garlic, anchovy fillets and chilli flakes and cook for a minute until fragrant.

Add the tomatoes to the pan and stir in the olives and capers. Add half a cup of water and season with salt and pepper then simmer for a few minutes.

Add the fish and cook for another 2-3 minutes until the fish is cooked through.

Scatter over fresh basil and chopped chillies (optional) and serve.

Bold and comforting in the best way, puttanesca sauce takes a few pantry staples including: canned tomatoes, garlic, olives, capers, and anchovies. Spaghetti is a popular choice for pasta puttanesca (and it&#39;s what I used in this recipe), but any long, thin pasta would work -- like linguine or vermicelli. Serve with a big salad like Panzanella salad,  arugula salad, or Mediterranean bean salad.

Easy Pasta Puttanesca Recipe

anchovy fillets, (use

red pepper flakes, (optional)

garlic cloves, (minced)

28- ounce can whole peeled San Marzano tomatoes

kalamata olives, (sliced)

dry oregano

In a large, deep pan, heat a good ¼ cup or so extra virgin olive oil. Warm the oil over medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes or so, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavor).

Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.

Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.

While the sauce is cooking, cook the pasta in boiling salted water to al dente, according to package instructions (mine took about 9 minutes).

When the pasta is ready, transfer it to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.

Garnish with the remaining olives and capers and fresh parsley. Serve!

I just made this recipe. I used crushed tomatoes instead of whole tomates. I did add all the ingredients but really didn't measure. It's very easy to make and it's quite good.

This recipe was absolutely wonderful.  My Puttanesca came out delicious. Followed the recipe just about exactly. Didn't have whole tomatoes so used a 28 ounce can of San Marzano crushed tomatoes.  The flavor was sooooo good!!  Such a nice change from pasta or macaroni with meatballs or sausage.   This recipe is absolutely restaurant worthy and I will make it again and again.   Thank you Suzy!

Love this recipe, first time I make it with no anchovies. It was delicious. Thank you

Loooved the outcome of this recipe!! It turned out just like I remember it from my favorite local Italian restaurant (no longer there). I went for 8 anchovy fillets...not too much for me. I also opted for the red pepper flakes...spicy but delicious. The chefs at my beloved Italian restaurant added calamari...so I get the recommendation to add tuna...next time. Prep was more than 2 minutes for me (peeling, chopping, slicing and mincing) but well worth the effort. 
If you've never had Puttanesca sauce you will find this to be the real deal...it's like no other red sauce I've ever had and absolutely DELICIOUS!

Absolutely delicious!!! This recipe is on my regular recipe rotation for a reason. It’s SO good!

This was absolutely delicious! I was reminiscing my trip to Italy 15 years ago and craving authentic Italian pasta. This was it. Thank you for this fabulous recipe!

Thanks for another great recipe with items in my pantry.

This is the perfect rustic putanesca. It's easy and oh so satisfying. I've tried several others and this is the best.

https://content.jwplatform.com/videos/HvfZorf5.mp4

Classic Italian pasta puttanesca recipe with tomatoes, olives, and capers

My easy Pasta Puttanesca recipe is a quick and light dish, yet boldly flavored with garlic, anchovies, olives and capers. It&#x27;s yum!

4-5 garlic cloves, sliced

tsp red chili flakes

anchovy filets, finely chopped

San Marzano tomatoes, hand crushed

tomato paste

kalamata olives, halved

salt,

pepper,

sugar,

cheese,

In a skillet over medium heat, add extra...

In a skillet over medium heat, add extra virgin olive oil. Add garlic, red chili flakes and anchovy. Sauté 1-2 minutes.

Crush the whole tomatoes by hand in a...

Crush the whole tomatoes by hand in a large bowl, then add to the pan along with tomato paste and 2 Tbsp parsley. Simmer for 10-15 minutes.

While the sauce is cooking, boil the pasta...

While the sauce is cooking, boil the pasta in salted water to al dente according to the directions on the package. Before draining, reserve a cup of pasta water.

Stir in olives and capers. Taste and adjust...

Stir in olives and capers. Taste and adjust the sauce for salt, pepper and sugar.

Toss the cooked pasta into the sauce until...

Toss the cooked pasta into the sauce until well combined. If needed, you can add a little of the reserved pasta water.

Serve and garnish with more parsley and freshly...

Serve and garnish with more parsley and freshly shredded parmesan cheese.

Pasta puttanesca is a flavor-packed Italian classic that is simple to make in only a few steps with pantry essentials and only takes 30 minutes to make.

capers (drained)

black or kalamata olives (drained)

anchovies (rinsed patted dry to remove excess oil)

tomatoes (can)

pasta

Bring a pot of water to boil.

While you wait, add the yellow onion, capers, olives, anchovies/sardines, and red pepper flakes to a food processor. Process until smooth.

Heat the olive oil in a pan over medium to medium-high heat. Add the contents of the food processor and cook 8-10 minutes, stirring regularly. Add the crushed tomatoes and tomato paste. Bring to boil and simmer until your pasta is cooked.

Add your pasta to the boiling water. Cook until al dente. Drain and add to the sauce. Toss to coat.

Optional: Stir in a handful of basil leaves.

I tried a different puttanesca recipe a few weeks ago and was pretty disappointed…so I decided to try again and used your recipe — AMAZING. I’ve had pasta puttanesca in the past at restaurants and always loved it, but never tried making it at home. This was phenomenal! I made it with spaghettini. 

The ONLY thing I might change in the future is the amount of crushed red pepper…I love spicy food, but it was just a tad too much. Maybe just one tablespoon or a heaping tablespoon for me. Though I will say, the spice had definitely mellowed out a bit by the next night when I had it leftover and then it was perfect.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1621957412/bxihs0jzyl6srqmk1arx.mp4

vegan puttanesca sauce with white beans on top of zucchini noodles

Vegan Puttanesca Zoodles

Tablespoon Olive Oil

garlic (finely chopped)

red onion (finely chopped)

Tablespoons dried seaweed (pulverised)

Tablespoons fresh oregano (chopped)

14 oz can chopped tomatoes

black olives (chopped)

artichoke hearts (quartered)

chili flakes

cannellini beans (drained)

zucchini (spiralized)

parsley (chopped)

Tablespoons raw hemp hearts

salt and pepper

Chop your red onion, garlic, olives, and and oregano. Using a mortar and pestle, grind the seaweed into a fine powder (you can also skip this altogether)

Add the oil to a large pot and heat to medium high heat. Add the onions and garlic and sautee for for 2-3 minutes, or until the onions have softened and start to turn transluscent. Add the capers, black olives, chili flakes, and oregano. Saute for another minute or two.

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Top 12 puttanesca sauce recipes from across the web

The most viewed puttanesca sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pasta Puttanesca

Pasta Puttanesca Recipe

Pasta Puttanesca

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One Pot Pasta Puttanesca

One Pot Pasta Puttanesca

Linguine Puttanesca Recipe

Seared fish in Puttanesca sauce

Easy Pasta Puttanesca Recipe

Pasta Puttanesca

Pasta Puttanesca Recipe

Vegan Puttanesca Zoodles

The most viewed puttanesca sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine