This 30-minute pasta puttanesca combines the vibrant flavours of tinned cherry tomatoes, anchovies, capers, and olives with perfectly cooked spaghetti. It’s ideal for any weeknight when you need a tasty dinner on the table quickly.
You'll also love my other quick and easy pasta recipes, such as this roasted tomato pasta, creamy spinach ricotta pasta, 20-minute kale pasta, and this easy Amatriciana pasta.
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⭐️ Why this recipe works
- Bold Flavours: The combination of anchovies, olives, and capers creates a robust, savoury taste that's characteristic of classic Italian cuisine.
- Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for a quick weeknight dinner.
- Versatile Ingredients: Many of the ingredients are pantry staples, allowing for easy preparation without the need for a special shopping trip.
- Healthy Option: Using olive oil and fresh tomatoes makes this a relatively healthy pasta dish compared to cream-based sauces.
🧾 Ingredients overview
- Dried Spaghetti: The base of the dish, providing the main texture and substance.
- Olive Oil: Adds richness and helps to sauté the garlic and onion.
- White Onion: Brings sweetness and depth of flavor to the sauce.
- Garlic Cloves: Infuses the dish with aromatic, pungent flavors.
- Anchovy Fillets: Adds umami and a salty depth that enriches the sauce.
- Tinned Cherry Tomatoes: Forms the bulk of the sauce, offering sweetness and acidity.
- Kalamata Olives: Contributes a briny, tangy element.
- Capers: Adds a burst of salty, pickled flavor.
- Chili Flakes: Provides heat and a hint of spiciness.
- Fresh Parsley: Adds freshness and a slight peppery taste.
- Fresh Basil Leaves: Used for garnish, offering a sweet, herbal note.
- Grated Parmesan or Pecorino Cheese: Optional topping for an extra savory layer.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Pasta Puttanesca recipe step-by-step
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the dried spaghetti and cook according to the package instructions until al dente. Drain, reserving a cup of pasta water.
- Sauté the Garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until just golden, about 1-2 minutes.
- Cook the Onion and Anchovies: Add the diced onion and anchovies to the skillet, cooking until the onions are soft and the anchovies have dissolved, about 5 minutes.
- Add Tomatoes, Olives, and Capers: Stir in the tinned cherry tomatoes along with the olives and capers. Reduce the heat and let simmer for about 10 minutes, or until the sauce thickens slightly.
- Adjust Heat with Chili Flakes: Add the chili flakes, adjusting the quantity to achieve your desired level of heat.
- Combine Pasta and Sauce: Toss the cooked spaghetti with the sauce in the skillet, adding reserved pasta water as needed to loosen the sauce.
- Finish with Herbs and Serve: Stir in the chopped parsley and adjust seasoning with salt and pepper if necessary. Serve hot, garnished with fresh basil leaves and optional grated cheese.
📖 Variations
- Gluten-Free: Use gluten-free pasta instead of traditional spaghetti.
- Extra Veggies: Add sautéed zucchini, bell peppers, or spinach for more vegetables.
- Protein Addition: Add cooked shrimp, chicken, or even tofu for extra protein.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Pasta Water: Always reserve pasta water to adjust the sauce consistency; the starch helps bind the sauce to the pasta.
- Wine Addition: Deglaze the pan with a splash of white wine before adding the tomatoes for an added depth of flavour.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled Spaghetti Puttanesca in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, place the pasta in a skillet over medium heat with a splash of water or olive oil, stirring occasionally until heated through.
❓Recipe FAQ's
You can omit the anchovies, though they do add a distinct umami flavour. Try adding a bit more olives or capers as a substitute.
Simmer the sauce uncovered to allow excess moisture to evaporate and thicken the sauce. If it’s still too watery, you can add a bit of tomato paste to thicken it up.
Yes, while spaghetti is traditional, other long pasta types like linguine or bucatini work well too.
Looking for other easy pasta recipes like this? Try these:
If you tried this Pasta Puttanesca please let me know in the comments below, and please leave a star rating while you're there!
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Easy 15 Minute Puttanesca Pasta
Ingredients
- 350 g (¾ lb) dried spaghetti
- 30 ml olive oil
- 1 large white onion, finely diced
- 4 garlic cloves, thinly sliced
- 6 anchovy fillets, chopped
- 800 g (28 oz) tinned cherry tomatoes in juice
- 12 kalamata olives, pitted and sliced
- 2 tablespoons capers, rinsed
- 1 teaspoon chili flakes, adjust to taste
- ½ bunch fresh parsley, roughly chopped
- Fresh basil leaves, for garnish
- Optional: Grated Parmesan or Pecorino cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the dried spaghetti and cook according to the package instructions until al dente. Drain, reserving a cup of pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until just golden, about 1-2 minutes.
- Add the diced onion and anchovies to the skillet, cooking until the onions are soft and the anchovies have dissolved, about 5 minutes.
- Stir in the tinned cherry tomatoes along with the olives and capers. Reduce the heat and let simmer for about 10 minutes, or until the sauce thickens slightly.
- Add the chili flakes, adjusting the quantity to achieve your desired level of heat.
- Toss the cooked spaghetti with the sauce in the skillet, adding reserved pasta water as needed to loosen the sauce.
- Stir in the chopped parsley and adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with fresh basil leaves and optional grated cheese.
Notes
- Tomato Choice: Tinned cherry tomatoes offer a sweet, concentrated flavour that enhances the sauce, making it rich and robust.
- Pasta Water Tip: Using pasta water helps the sauce cling to the spaghetti for a richer texture.
- Serving Suggestion: This dish pairs beautifully with a side of garlic bread and a fresh salad for a complete meal.
- Storage: Best enjoyed fresh, though leftovers can be stored in the refrigerator and reheated with a little added water or olive oil to refresh the sauce.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Chantelle
Absolutely gorgeous - deffo a keeper. Added in left over spinach from another recipe so that I could use it up.
Deborah Rainford
It's one of my go-to quick recipes. So happy you liked it! Thank you for taking the time to leave a comment and a rating. It's much appreciated! 🙂