Pasta Puttanesca is a lovely Italian pasta main dish of dubious meaning. The ingredients are amazing and full of flavour and combine perfectly. I use spaghetti in this recipe but linguine or fettuccine are ideal substitutes if needed. A traditional mix of garlic and onion with soft anchovies and salty capers creates the base of a sauce. Add chopped tomatoes, olives and pepper flakes and the flavours take off.

Pasta Puttanesca

So quick and so full of flavour.

4.59 from 137 votes

Course: Main Dish

Cuisine: Italian

Keyword: Herbs, Pasta, Sauce, Spaghetti, Vegetables

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: People

Calories: 375kcal

Place a large pan of water over a high heat. Add salt and bring to a boil.
When the water is boiling, add the pasta and cook per instructions.
In a large deep sided frying pan add the olive oil and heat over a medium heat.
When hot, add the chopped onion and fry until soft and translucent. Will take about 5 minutes.
Add the anchovies to the pan with a little of the olive oil from the anchovy tin. (Its gorgeous).
Also add the chopped garlic cloves and fry for about another minute. (don’t burn the garlic)
Add the tomato puree/paste and stir in. Cook for a couple of minutes.
Add the tomatoes, chili flakes, olives, capers and oregano.
Raise the heat to bring the sauce to a simmer and then reduce to a lower heat so it still maintains a simmer.
Simmer for 10 – 15 minutes.
The pasta should be cooked by now so drain the pasta in a sieve over a mug to catch some of the water.
Add the pasta to the sauce and mix thoroughly whilst still heating.
Sprinkle the chopped parsley over the dish.
Serve immediately on warmed dishes/plates