Authentic Pasta Puttanesca Recipe

– 1 pound spaghetti – 2 Tablespoons extra virgin olive oil – 4-6 anchovy fillets to your taste – 1 teaspoon red pepper flakes optional and use more if you like it hot – 3-4 large garlic cloves minced – 1 28- ounce can whole peeled San Marzano tomatoes – ½ cup pitted gaeta or kalamata olives, sliced – 4 Tablespoons capers – salt for the pasta water and optional for the sauce – ½ cup chopped fresh Italian parsley


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Cook time: 13 min

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prep Time

5 min


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My Easy Pasta Puttanesca recipe is a really simple and budget friendly tomato based sauce. Made with a savory mix of anchovies, garlic, olives, hot pepper flakes, and capers. Spaghetti is tossed in this delicious sauce and it's garnished with some chopped fresh Italian parsley. A little bit spicy, and super flavorful!

Why you’ll love this puttanesca sauce:Simple pantry ingredients– Truly mo-fuss…you may have all it takes on hand to make this today! – Easy to modify– This sauce could be modified to your taste. Love garlic? Add more. Love hot pepper flakes, go ahead and spice it up to your liking. – Just one pot– Yes, the sauce is made in one pot (plus the pot to cook the pasta). So it really is a simple clean up. Keep it even simpler and serve the pasta right from the pan! Easy clean up!

What are the origins of the puttanesca sauce? The origins of puttanesca are numerous, and there are those that have researched trying to discover the first inventive chef who called this spicy dish ‘puttanesca.’ Some say it originated in the Campania region, and some say in the Lazio region.


What are the two versions of a puttanesca sauce? The first version of a puttanesca comes from the Campania region and it is made with fresh peeled tomatoes, capers, black olives, garlic, oregano (sometimes a little spice from peperoncini). The Naples version does not include anchovies.


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