Easy Italian Pasta Putenesca

Pasta in a pan with some on a white plate with a fork.

5 from 2 votes

This authentic Italian pasta puttanesca recipe has a rich flavor profile but is easy to make with pantry staples! Perfect with spaghetti.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 330kcal

Author: Rosemary Molloy

Equipment

1 large skillet
1 large pot

Ingredients

3 cups spaghetti cooked
3 tablespoons olive oil
2-3 cloves garlic whole
1-2 dashes hot pepper flakes (or one fresh finely chopped)
2-3 tablespoons capers (in salt) rinsed and drained
1 can pelati tomatoes (peeled san marzano) 14 ounces
2 tablespoons fresh Italian parsley (finely chopped) (divided)
1 cup Kalamata olives (pitted)

US Customary - Metric

Instructions

Before you start, chop the parsley, rinse and drain the capers, cut the pelati tomatoes in small pieces and cut the pitted olives in half.
In a large pot boil the water and add the spaghetti cook al dente.
While the water is boiling and the pasta is cooking, make the sauce. In a large pan add the oil, garlic (lightly flattened with a knife) and the hot pepper flakes, cook 1-2 minutes, add the capers, the chopped tomatoes and half the chopped parsley stir to combine, cover and cook 5 minutes on medium heat. Remove the cover and continue to cook 5-10 minutes until thickened, remove the garlic and add the olives and remaining parsley, cook 1 minute.
Add the al dente spaghetti and 2-3 tablespoons of pasta water, cook on high 30 seconds tossing continuously. Serve immediately topped with freshly grated parmesan or pecorino cheese if desired. Enjoy!

Notes

Authentic putenesca calls for unpitted Gaeta olives, which you cut and pit yourself.

Double the amount of dried pasta to make the cooked amount.

This is the authentic way although the modern recipe will also include 2-3 anchioves, add them with the oil, garlic and hot pepper flakes, because anchioves are salty you might want to leave out the salt when boiling the pasta.

A common name for this dish is actually spaghetti alla puttanesca although some like to make it with either penne or rigatoni.

If you wish you can also serve sprinkled with some parmesan or pecorino cheese.As is the case with most pasta dishes, only mix the amount of pasta and sauce that you plan on eating right away. Store leftover puttanesca sauce in the refrigerator in an airtight container for 4-5 days.

Nutrition