Italian Pasta Puttanesca

Italian Pasta Puttanesca


  • 12 oz (340g) spaghetti or your favorite pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 4-6 anchovy fillets, chopped
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup pitted Kalamata olives, chopped
  • 2 tablespoons capers, drained
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Salt and black pepper (to taste)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)


Step 1: Cook the pasta according to package instructions in a pot of salted boiling water. Reserve a cup of pasta water before draining.

Step 2: In a large pan, heat olive oil over medium heat. Add minced garlic and chopped anchovies, sautéing until the anchovies dissolve into the oil.

Step 3: Stir in diced tomatoes, olives, capers, and red pepper flakes. Simmer the sauce for about 10 minutes until it thickens slightly.

Step 4: Season the sauce with salt and black pepper according to your taste.

Step 5: Add the cooked and drained pasta to the pan, tossing it with the sauce. If the mixture seems dry, add some of the reserved pasta water to reach your desired consistency.

Step 6: Garnish the Pasta Puttanesca with fresh chopped parsley.

Step 7: Optionally, serve with grated Parmesan cheese on top.

Enjoy this Pasta Puttanesca with its bold and flavorful combination of ingredients that come together for a delightful and satisfying meal.

*Recipe on video and text may differ from each other!

How to cook Italian Pasta Puttanesca: