Pasta Puttanesca with Anchovies and Capers

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 12 oz spaghetti, linguine, or bucatini
• 3 tablespoons extra-virgin olive oil
• 5 garlic cloves, thinly sliced
• 6 oil-packed anchovy fillets, finely chopped
• 1/2 teaspoon red pepper flakes, plus more to taste
• 1 tablespoon tomato paste
• 1 can crushed tomatoes, 28 oz
• 1/2 cup pitted Kalamata or Gaeta olives, roughly chopped
• 2 tablespoons capers, drained
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup reserved pasta water, as needed
• 1/4 cup chopped fresh parsley
• Fine sea salt, for the pasta water and to taste

Do This

• 1. Bring 4 quarts water to a rolling boil, then salt with 1 tablespoon fine sea salt.
• 2. Warm olive oil in a large skillet over medium heat for 1 minute; add garlic, anchovies, and chili flakes.
• 3. Cook 2 to 3 minutes, stirring, until the anchovies melt into the oil and the garlic is fragrant but not browned.
• 4. Stir in tomato paste for 1 minute, then add crushed tomatoes, olives, capers, oregano, and black pepper.
• 5. Simmer the sauce uncovered over medium-low heat for 12 minutes, stirring occasionally.
• 6. Cook pasta until 1 minute shy of al dente; reserve 1 cup pasta water, then drain.
• 7. Toss pasta with sauce for 1 to 2 minutes, loosening with pasta water as needed; finish with parsley and serve hot.

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Why You’ll Love This Recipe

• Big flavor from pantry staples: Anchovies, capers, olives, garlic, tomatoes, and chili flakes create a deeply savory sauce with very little effort.
• Fast enough for a weeknight: The sauce comes together while the pasta water boils and the noodles cook.
• Salty, briny, and balanced: The anchovies melt into the oil, the capers pop with brightness, and the tomatoes round everything out.
• No fancy technique required: If you can stir a skillet and boil pasta, you can make a restaurant-worthy puttanesca.

Grocery List

• Produce: 5 garlic cloves, 1 small bunch fresh parsley
• Dairy: None required
• Pantry: 12 oz spaghetti, extra-virgin olive oil, 6 oil-packed anchovy fillets, red pepper flakes, tomato paste, 1 can crushed tomatoes, pitted Kalamata or Gaeta olives, capers, dried oregano, fine sea salt, black pepper

Full Ingredients

For the Pasta

• 12 oz spaghetti, linguine, or bucatini
• 4 quarts water
• 1 tablespoon fine sea salt, for the pasta water

For the Puttanesca Sauce

• 3 tablespoons extra-virgin olive oil
• 5 garlic cloves, thinly sliced
• 6 oil-packed anchovy fillets, finely chopped, plus 1 teaspoon of the anchovy oil if desired
• 1/2 teaspoon red pepper flakes, or 1/4 teaspoon for mild heat
• 1 tablespoon tomato paste
• 1 can crushed tomatoes, 28 oz
• 1/2 cup pitted Kalamata or Gaeta olives, roughly chopped
• 2 tablespoons capers, drained; rinse briefly if very salty
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon fine sea salt, only if needed after tasting

For Finishing

• 1/2 to 1 cup reserved pasta water, as needed
• 1/4 cup chopped fresh parsley
• 1 tablespoon extra-virgin olive oil, for drizzling at the end
• Additional red pepper flakes, to taste

Step-by-Step Instructions

Step 1: Bring the pasta water to a boil

Fill a large pot with 4 quarts of water and bring it to a rolling boil over high heat, about 212°F at sea level. Add 1 tablespoon fine sea salt once the water is boiling. The water should taste seasoned but not aggressively salty, especially because the sauce already contains anchovies, olives, and capers.

Step 2: Prep the bold pantry ingredients

While the water heats, thinly slice 5 garlic cloves, finely chop 6 anchovy fillets, roughly chop 1/2 cup pitted olives, and drain 2 tablespoons capers. Keep the ingredients close to the stove because the sauce starts quickly and the garlic can over-brown if left unattended.

Step 3: Melt the anchovies into the garlic oil

Set a large skillet or sauté pan over medium heat, about 325°F if using an infrared thermometer on the pan surface. Add 3 tablespoons extra-virgin olive oil and warm for 1 minute. Add the sliced garlic, chopped anchovies, 1 teaspoon anchovy oil if using, and 1/2 teaspoon red pepper flakes. Cook for 2 to 3 minutes, stirring often, until the anchovies dissolve into the oil and the garlic smells sweet and savory. Do not let the garlic brown deeply; pale golden edges are perfect.

Step 4: Build the tomato sauce

Add 1 tablespoon tomato paste to the skillet and stir for 1 minute to deepen its flavor. Pour in the 28 oz can of crushed tomatoes, then add the chopped olives, drained capers, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper. Stir well, scraping the bottom of the pan to pull up any flavorful bits.

Step 5: Simmer until glossy and concentrated

Reduce the heat to medium-low and simmer the sauce uncovered for 12 minutes. Aim for a steady gentle simmer, roughly 185°F to 200°F, with small bubbles breaking the surface. Stir occasionally. The sauce should thicken slightly, turn glossy, and smell intensely savory. Taste before adding any extra salt; you may not need the additional 1/4 teaspoon because the anchovies, olives, and capers are naturally salty.

Step 6: Cook the pasta just shy of al dente

Add the pasta to the boiling salted water and cook according to the package directions until 1 minute shy of al dente. For most spaghetti, this will be 8 to 10 minutes. Before draining, carefully scoop out 1 cup of starchy pasta water. Drain the pasta, but do not rinse it.

Step 7: Toss the pasta with the sauce

Add the drained pasta directly to the skillet with the puttanesca sauce. Increase the heat to medium and toss for 1 to 2 minutes so the pasta finishes cooking in the sauce. Add reserved pasta water 2 tablespoons at a time until the sauce clings to the noodles in a silky coating. You will likely use 1/4 to 1/2 cup pasta water, but keep the rest nearby in case the sauce tightens.

Step 8: Finish and serve

Turn off the heat. Stir in 1/4 cup chopped fresh parsley and drizzle with 1 tablespoon extra-virgin olive oil. Serve immediately in warm bowls with extra red pepper flakes on the side. This pasta is traditionally bold, briny, and cheese-free, which lets the anchovies, capers, olives, and tomatoes shine.

Pro Tips

• Do not skip the anchovies: They dissolve into the sauce and create savory depth rather than a strong fishy taste.
• Salt carefully: Capers, olives, and anchovies vary widely in saltiness. Always taste the finished sauce before adding more salt.
• Use the pasta water: The starch helps the tomato sauce cling to the noodles and gives the final dish a glossy, restaurant-style finish.
• Keep the garlic gentle: Burnt garlic tastes bitter. If it browns too quickly, lower the heat immediately before adding the tomato paste.
• Choose sturdy pasta: Spaghetti, bucatini, linguine, rigatoni, or penne all work well because they can hold up to the salty, chunky sauce.

Variations

• Extra spicy puttanesca: Increase the red pepper flakes to 1 teaspoon and finish each bowl with a pinch more before serving.
• Tuna puttanesca: Fold in one 5 oz can of oil-packed tuna, drained and flaked, during the last 2 minutes of simmering for a heartier pantry dinner.
• Fresh tomato version: Replace the crushed tomatoes with 2 pounds chopped ripe tomatoes and simmer for 18 to 20 minutes, until jammy and saucy.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with 2 to 4 tablespoons water to loosen the sauce, stirring until hot, about 4 to 6 minutes. The sauce alone can be made up to 4 days ahead and refrigerated, or frozen for up to 2 months. For the best texture, cook the pasta fresh and toss it with reheated sauce just before serving.

Nutrition (per serving)

Calories: 465 kcal | Carbs: 71g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Fiber: 6g | Sugar: 9g | Sodium: 1120mg | Cholesterol: 6mg