Name: Easy Pasta Puttanesca Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 cup finely chopped onion; 3 cloves garlic, finely chopped; 3-4 canned anchovies, chopped including some oil from the can; 2 tablespoons tomato paste; 1/2 teaspoon red pepper flakes; 1 (28-ounce) can crushed tomatoes; 2 teaspoons dried oregano; 2 tablespoons small (non-pariel) capers; 3/4 cup (95 g) pitted olives (black or green), roughly chopped; 1 pound spaghetti, linguine, or fettuccine; Salt (for pasta water, about 1 tablespoon per 2 quarts); Extra virgin olive oil for drizzling (optional); 1/4 cup chopped fresh parsley

If you’re on the hunt for a vibrant, no-fuss meal that tastes like it belongs in a cozy trattoria in Italy, then you absolutely have to try this Easy Pasta Puttanesca Recipe. I love this because it dazzles with bold, briny flavors from olives, capers, and anchovies, yet it comes together in under 40 minutes with ingredients you probably already have in your pantry. Once you whip this up, you’ll find it’s your new go-to for weeknight dinners or whenever you want a little Italian flair without the fuss.

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Why You’ll Love This Recipe

Simple Pantry Ingredients: You only need a handful of staples like canned tomatoes, olives, and capers to make this come alive.
Bold, Authentic Flavors: The salty anchovies and briny capers create a sauce bursting with savory goodness.
Quick and Easy: Ready in under 40 minutes, perfect for those busy nights when you want a homemade meal fast.
Versatile and Customizable: Works great with spaghetti, linguine, or fettuccine—feel free to swap or add in extras you love.

A white scalloped-edge plate on a white marbled surface holds a serving of spaghetti neatly twirled in a circular nest. On top is a chunky red tomato sauce mixed with pieces of dark olives and green herbs scattered throughout. The sauce layer is thick and textured, covering the center of the pasta. Bright green parsley leaves are spread on the tomato sauce as the final garnish. A cream-colored cloth is softly draped to the left side of the plate and a glass of clear water sits to the upper right corner. Photo taken with an iphone --ar 2:3 --v 7 - Easy Pasta Puttanesca, Pasta Puttanesca recipe, Italian pasta dinner, quick Italian pasta, briny pasta sauce

Ingredients You’ll Need

Each ingredient plays an important role in building the rich, tangy, and slightly spicy profile this dish is famous for. Here are a few notes on picking out what you’ll need:

Flat lay of a small white ceramic bowl with extra virgin olive oil, finely chopped onion in a white ceramic bowl, three uncracked brown garlic cloves, a few whole anchovies on a white plate, a small white bowl with thick tomato paste, a small white bowl of red pepper flakes, a simple white bowl holding crushed ripe tomatoes, a small white bowl of dried oregano, a small white bowl with small capers, a white ceramic bowl containing roughly chopped black and green olives, a neatly coiled nest of dry spaghetti pasta, and a small white bowl of chopped fresh parsley, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Pasta Puttanesca, Pasta Puttanesca recipe, Italian pasta dinner, quick Italian pasta, briny pasta sauce

Extra virgin olive oil: Use good quality olive oil—it really makes a difference in flavor and mouthfeel.
Onion: Finely chopped so it melts into the sauce and adds sweetness.
Garlic: Freshly chopped garlic is a must for that punch of aroma.
Anchovies: Don’t skip these—even if you’re wary, they dissolve into the sauce adding deep umami without fishiness.
Tomato paste: Concentrates the tomato flavor and adds richness.
Red pepper flakes: Adds just the right amount of heat; adjust depending on your spice tolerance.
Crushed tomatoes: The base of your sauce, canned is perfect year-round.
Dried oregano: Classic Italian herb that pairs perfectly here.
Capers: Small bursts of briny goodness, rinse if too salty.
Olives (black or green): Roughly chopped for texture and that signature salty bite.
Pasta (spaghetti, linguine, or fettuccine): My favorite is spaghetti, but choose based on what you have or prefer.
Fresh parsley: Adds a bright, fresh finish to balance the rich sauce.
Salt: Essential for seasoning the pasta water and adjusting sauce taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Easy Pasta Puttanesca Recipe depending on what I have or the mood I’m in—you should totally feel free to customize too!

Add Protein: Sometimes I throw in some cooked shrimp or chicken for a heartier meal—works surprisingly well with the briny sauce.
Make it Vegan: Simply skip the anchovies and maybe add extra olives or a splash of soy sauce to boost the umami.
Use Fresh Tomatoes: When in season, fresh chopped tomatoes can brighten the sauce and give it a lighter feel.
Swap Pasta Shapes: Penne or rigatoni can hold the chunky sauce nicely if you’re not a fan of long noodles.

How to Make Easy Pasta Puttanesca Recipe

Step 1: Build Flavor with Onions, Anchovies, and Garlic

Heat your olive oil in a large, deep sauté pan over medium heat. Once warm, add the finely chopped onions and cook until soft and translucent—about 4 to 5 minutes. Here’s a trick I learned: stir often to avoid browning, which can ruin the delicate flavor. When the onions are just right, stir in the chopped anchovies with a bit of their oil from the can—this dissolves into the onions and creates the base umami flavor everyone raves about. Add the garlic last and cook just for another minute until fragrant—don’t let it brown or you’ll get bitterness.

Step 2: Creating the Sauce

Stir in the tomato paste and cook for 2 minutes, stirring frequently—this step is key for deepening the tomato flavor. Then, add crushed tomatoes, dried oregano, and red pepper flakes. After that, toss in the olives and capers. Once everything is combined, bring the sauce up to a simmer. Lower to gentle heat and let it bubble softly for 10 to 15 minutes. This slow simmer lets the flavors marry beautifully. I’ve found that stirring occasionally prevents sticking without disturbing the simmer too much.

Step 3: Cooking and Combining the Pasta

Bring a large pot of salted water to a rolling boil—you want it salty enough like the sea, about 1 tablespoon of salt for every 2 quarts. Cook your pasta until al dente, which means it’s tender but still slightly firm in the center. Don’t forget to scoop out about half a cup of the starchy pasta water before you drain it! This is like liquid gold you’ll use to loosen the sauce if it gets too thick. Toss the hot pasta into a large bowl, drizzle a little olive oil to keep strands from sticking together, then ladle some sauce over and mix well. The final touch is folding chopped fresh parsley right into the sauce before combining, which brightens up the dish beautifully.

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Pro Tips for Making Easy Pasta Puttanesca Recipe

Don’t Skip Anchovy Oil: That little bit of oil in the anchovy can carries tons of flavor—add it with the anchovies for best results.
Save Pasta Water: It’s the secret to adjusting sauce consistency and helps the sauce cling to the noodles perfectly.
Low and Slow Simmer: Keeping the sauce at a gentle simmer prevents breaking or bitterness.
Use Fresh Parsley Last: Adding parsley right before serving keeps its flavor fresh and vibrant rather than cooked down.

How to Serve Easy Pasta Puttanesca Recipe

A white plate holds a serving of spaghetti mixed with a chunky red tomato sauce that includes pieces of green herbs and small bits of dark olives or capers. The spaghetti is mostly coated with the sauce, with some pale yellow pasta strands clearly visible, twisted in a loose pile near the center. A silver fork rests on the plate’s edge and is partly wrapped with spaghetti. The plate sits on a white marbled surface next to a clear glass of water and a cream-colored cloth napkin. photo taken with an iphone --ar 2:3 --v 7 - Easy Pasta Puttanesca, Pasta Puttanesca recipe, Italian pasta dinner, quick Italian pasta, briny pasta sauce

Garnishes

For me, extra chopped fresh parsley sprinkled over the top adds a pop of color and fresh herbiness that balances the salty sauce. Sometimes I drizzle a tiny bit more good-quality extra virgin olive oil right before serving—it makes everything shine and adds a silky texture.

Side Dishes

I love pairing this with a simple green salad dressed lightly with lemon and olive oil to cut through the richness. Crusty garlic bread or toasted baguette slices are fantastic too for mopping up any leftover sauce—you won’t want to waste a drop!

Creative Ways to Present

Once, for a dinner party, I plated individual nests of spaghetti puttanesca on warmed shallow bowls, topped with a little shaved Parmesan (just a hint for those who like it) and a fresh basil leaf. It felt fancy but was so easy, and my friends were impressed by how restaurant-worthy it looked with minimal effort.

Make Ahead and Storage

Storing Leftovers

I keep leftover sauce separate from the pasta if I can—it keeps the noodles from getting soggy. Store the sauce in an airtight container in the fridge for up to 3 days, and keep the pasta in another container or just toss a little olive oil on it to prevent clumping.

Freezing

The tomato-rich pasta sauce freezes really well. I portion it out in freezer-safe containers or bags for up to 3 months. Just thaw overnight in the fridge before reheating. I tend not to freeze cooked pasta since its texture can get mushy after thawing, but the sauce is a perfect make-ahead base.

Reheating

When reheating, I gently warm the sauce in a saucepan over medium-low heat, adding a splash of pasta water or olive oil if it feels too thick. For pasta, a quick microwave with a sprinkle of water and a cover to steam it works well, though fresh is always best.

FAQs

Can I make this Easy Pasta Puttanesca Recipe without anchovies?

Yes! While anchovies add a signature umami, you can omit them for a milder, vegetarian-friendly version. To keep the depth of flavor, consider adding a splash of soy sauce or extra olives.
What type of olives should I use for puttanesca?

Small, pitted black or green olives both work nicely. Non-pariel olives are traditional, but Kalamata or Castelvetrano olives can also bring wonderful flavor. Just roughly chop them before adding.
How spicy is this recipe?

It has a gentle kick from the red pepper flakes—enough to notice but not overpowering. You can adjust the amount based on your preference or skip it entirely.
Can I use fresh tomatoes instead of canned?

Absolutely! Fresh ripe tomatoes work great, especially in season. You’ll want to peel and crush them for the best texture, and you might need to simmer the sauce a little longer to thicken.

Final Thoughts

This Easy Pasta Puttanesca Recipe is one of those meals that feels fancy but is surprisingly simple to make, which is exactly why it earns a special place in my weekly dinner rotation. The blend of salty, tangy, and spicy flavors is irresistible, and it’s perfect when you want to impress yourself (or your guests) without messing around in the kitchen for hours. Give it a try—you’ll love how quickly this one becomes a cherished staple in your cookbook, just like it did in mine.