Pasta Puttanesca is an affordable, fast dinner that can be ready in about 15 minutes — perfect for busy weeknights. I’ve relied on this sauce for years because it’s made from pantry staples I usually have on hand. My college-age sons learned to make it themselves since it’s inexpensive and straightforward.
I first shared this Pasta Puttanesca recipe six years ago after Hurricane Irene. At the time my oldest had just left for college and the household routine changed dramatically. I was back to driving the younger boys to activities and often didn’t get home until late. Quick dishes like puttanesca became lifesavers on those hectic evenings.
When the carpooling ended and I resumed being the primary chauffeur, dinner had to be fast. Some days I was gone from mid-afternoon until nearly 10PM, so simple, reliable meals that used what I already had in the pantry were essential. Pasta Puttanesca fit the bill — fast, flavorful, and forgiving.
Our family’s tastes shifted after my oldest left for college. He preferred meat-and-potatoes meals, while the younger boys at home were more open to meatless dishes and a wider variety of cuisines — Indian, Thai, Colombian, Jamaican — and even beans and rice over meat in some cases. Those differences trace back to each child’s early years; when my oldest was young I worked full time and he ate more convenience foods, but later, as I reduced work hours and eventually stayed home, our meals became fresher and more varied.
If you haven’t tried puttanesca before, it’s a vibrant, slightly spicy tomato sauce made bold by kalamata olives and capers. Anchovies provide a savory depth without a fishy taste, and fresh basil brightens the finished dish. It’s a great way to turn pantry items into a satisfying, flavorful meal.
I’ve based my version of Pasta Puttanesca on a recipe from The Silver Palate Cookbook by Julee Rosso & Sheila Lukins — one of the first cookbooks I owned. I remember a mentor gave me that book when I worked as a summer intern, tucking in a note that read something like, “Jeanette, wouldn’t want you malnourished at school….” I cooked my way through the book and still return to many of its recipes.
Pasta Puttanesca
Main Course
Ingredients
- 1 pound dried pasta
- 56 ounces crushed tomatoes
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/8 teaspoon dried red pepper flakes
- 1/2 cup kalamata olives pitted, chopped
- 1/4 cup capers rinsed and drained
- 4 cloves garlic minced
- 8 anchovy fillets chopped
- 1/4 cup basil leaves chiffonade
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and place in serving bowls.
While the pasta cooks, prepare the puttanesca sauce: combine the crushed tomatoes and olive oil in a large saucepan and bring to a simmer. Stir in the oregano, red pepper flakes, chopped olives, drained capers, minced garlic, and chopped anchovy fillets. Reduce the heat and simmer gently for 5–10 minutes to blend the flavors.
To serve, spoon the puttanesca sauce over the pasta and garnish with the basil chiffonade.
Recipe Notes
Adapted from The Silver Palate.
If you enjoy this easy Pasta Puttanesca recipe, you might also like:
Tomato Paste Pasta
