Pasta Puttanesca Recipe – Quick and Easy!

Pasta Puttanesca Recipe – an easy dish that uses simple pantry ingredients to create the most incredible meal! In the time it takes to boil the pasta, the sauce is complete! Spaghetti Puttanesca is a quick, budget-friendly delicious meal that will have everyone begging for seconds!

This post is sponsored by Borges USA, Caramia and Star Fine Foods, all of the opinions are my own! #ad

Pasta Puttanesca

When I lived in Washington DC, going to the Baltimore Aquarium was a must see! Something I definitely wanted to cross off my list. There was so much to see and it was amazing and fun, but what I remembered most was dinner that night.

Somehow I took a wrong turn and ended up in Little Italy. (Keep in mind this was before the days of Yelp and vehicles with built-in maps!)

Come to think about it was way before the time of cell phones, too! Man am I dating myself! 🤣

Anyway, I ended up at a charming little restaurant in a quaint neighborhood that served the MOST AMAZING Italian food.

I imagined the guys in the booth next to me were wise-guys. Was the Godfather was in the back room? Maybe so.

They had such an amazing menu. Lemon Pasta, which was light and flavorful. Meaty ragu and their lasagna was certainly to die for. It went on and on.

I chose Pasta Puttanesca and it was fabulous! This was a meal I’ve never forgotten and I think you’re going to love it too!

Ingredients for Spaghetti Puttanesca

• spaghetti noodles or any long skinny noodle is the traditional pasta.
• crushed tomatoes – no crushed tomatoes on hand? Use whole tomatoes and crush them by hand.
• Star Extra Virgin Olive Oil – peppery and pungent it’s perfect for everyday cooking needs!
• Cara Mia Sun Dried Tomatoes – intensely tart and sweet at the same time, sun-dried tomato pack a punch of tomato-y flavor!
• Star Capers and Star Anchovies – super salty and don’t be afraid of anchovies, they lend a salty flavor that can’t be matched.
• garlic and parsley – you guessed it, more flavor!
• parmesan cheese – fruity and nutty parmesan is wonderful in pasta and soups.

Star Fine Foods is based here in Fresno and you know how I love to bring you a touch of the Central Valley! I am so proud to bring your their products and feature them in this recipe! I’ve been using their products for years.

Pantry swaps for this meal

I love this recipe, it’s delicious! Filling and cheap, it’s easy to make and it can be assemble in minutes. But if you don’t have everything you need, here are some substitutes for the ingredients.

• Crushed tomatoes and sun dried tomatoes – use whole tomatoes and crush them by hand. If you don’t have sun-dried tomatoes, a tablespoon of tomato paste will give an intense tomato flavor.
• Anchovies dissolve into the sauce. If you don’t have any available, Worcestershire or soy sauce would be the next best thing.
• Salty kalamata or black olives would be a great substitute for capers.

Spaghetti Puttanesca is said to have originated in Naples. Legend has it that it was a late night and at closing time there were hungry travelers that ventured into a restaurant. There wasn’t enough food to make a meal and this is what was thrown together.

Puttanesca Recipe

It’s a simple meal that packs so much flavor and comes together in just minutes on the stove top!

What kind of pasta is best?

Traditionally spaghetti is the pasta of choice, fettuccini, linguine or angel hair will also be great. If you don’t have a long spaghetti, just use whatever you have on hand; shells or rigatoni will capture the sauce and be terrific.

How to store the sauce

Good news, the sauce will last in the refrigerator for three to four days. This makes it perfect for meal-planning and make-ahead meals.

To freeze it, allow it to cool to room temperature. Place it in an airtight container and freeze for up to three months. To reheat the sauce, simply remove it from the freezer and thaw it in the refrigerator. Reheat it on the stove.

Tips to make the perfect pasta puttanesca

• A pinch of red pepper flakes will liven up the sauce. If you enjoy spicy, don’t be afraid to add about 1/8 of a teaspoon.
• This meal is perfect with a garden salad Garden Salad and Dinner Rolls. Simple and easy is best!
• Top the pasta with freshly grated cheese – parmesan or Romano is perfect!

Pasta Puttanesca Recipe

Steps to make Pasta Puttanesca Recipe

1. Bring a pot of salted water to boiling.
2. Add olive oil to a large skillet over low heat.
3. Thinly slice the garlic, rinse the anchovy fillets, pat dry. Dice the fillets and capers. Add to the olive oil and sauté, stirring occasionally.
4. Add the sun-dried and crushed tomatoes and continue to sauté.
5. Drop the pasta so it is cooking while the sauce is finishing – cook the pasta until just al dente.
6. Remove from the boiling water and place it directly in the sauce. Toss well. 
7. Add 1/4 to 1/2 cup of pasta water if needed. Continue to toss the pasta and allow it to finish cooking in the sauce.

Quick and easy pasta dishes

• 30 Minute Pasta Primavera Bowl – another pasta meal – quick and easy to make, this comes together in a snap!
• Antipasto Pasta Salad – though this is “technically” a salad, it’s filled with enough great ingredients to really be a meal in a bowl.

If you love these flavors, be sure and try these recipes also using Star Fine Foods and Cara Mia Products

Steakhouse Salad • BEST Slow Cooker Paella Recipe

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When you’re tossing the pasta with the sauce, toss it really well – these are the tongs I use. They are not fancy or expensive, but they work great!

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Print Recipe

5 from 9 votes

Pasta Puttanesca

Pasta Puttanesca is a delicious dish that uses simple pantry ingredients to an incredible meal! It’s a quick, easy, budget-friendly meal that will have everyone begging for seconds!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Lunch or Dinner

Cuisine: Italian

Keyword: Pasta

Servings: 8 servings

Calories: 241kcal

Author: Deb Clark

Cost: $12

As an Amazon Associate I earn from qualifying purchases.

Ingredients

• 1 lb. spaghetti
• 1 14.5 oz can crushed tomatoes
• 2 tbsp sun dried tomatoes julienne style
• 2 tbsp capers roughly chopped
• 4 cloves garlic thinly sliced
• 3 fillets anchovies rinsed and patted dry, roughly chopped
• 1/2 tsp red pepper flakes
• 1/2 cup parmesan cheese freshly grated
• 2 tbsp parsley minced

Instructions

• Bring a pot of salted water to a boil.
• Add olive oil to a large skillet over low heat.
• Thinly slice the garlic, rinse the anchovy fillets, pat dry. Dice the fillets and capers. Add to the olive oil and sauté, stirring occasionally.
• Add the sun-dried and crushed tomatoes and continue to sauté.
• Drop the pasta in the boiling water so it is cooking while the sauce is finishing – cook the pasta until just al dente.
• Remove from the boiling water and place it directly in the sauce. Toss it really well. If you think you've tossed it enough, give it another toss. Really make sure the sauce is well distributed.
• Add 1/4 to 1/2 cup of pasta water if needed. Continue to toss the pasta and allow it to finish cooking in the sauce.
• Serve with minced parsley and freshly grated parmesan cheese.

Notes

What to serve with spaghetti Puttanesca

• Garden Salad Recipe with Creamy Vinaigrette – you don’t need a fancy salad dressing. You can use store-bought or easily make it yourself.
• 3 Ingredient Steamed Green Beans or Roasted Broccoli with Lemon – both of these side dishes would be a great choice with this meal.
• Easy Dinner Rolls Recipe – shhh…. don’t tell but these are frozen rolls. Trust me, you got this!

Nutrition

Calories: 241kcal | Carbohydrates: 43g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 197mg | Potassium: 186mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 2.2mg | Calcium: 91mg | Iron: 1mg

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