What's the difference between pasta arrabiata and pasta puttanesca?

– 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

Ingredients

White Scribbled Underline

Cook time: 13 min

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Servings

6

Type

pasta

prep Time

5 min

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 What's the difference between pasta arrabiata and pasta puttanesca? Pasta arrabiata is a spicy Italian pasta dish typically made with tomatoes, garlic, and red chili peppers, while pasta puttanesca is a tangy and briny dish featuring tomatoes, olives, capers, garlic, and anchovies.  While both are flavorful and satisfying, arrabiata packs a fiery kick, whereas puttanesca offers a savory and slightly salty flavor profile.

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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!

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.

RECIPE TIPS AND FAQ’S:

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.

RECIPE TIPS AND FAQ’S:

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