The Ultimate Puttanesca Sauce Recipe
Pasta lovers, get ready to add a bold and zesty dish to your repertoire. This Puttanesca sauce recipe is an Italian classic that delivers big flavors with minimal effort. With a rich tomato base infused with garlic, anchovies, capers, and olives, this sauce packs a salty, briny punch that perfectly coats your favorite pasta.
Whether you’re looking for a quick weeknight meal or a sauce to impress your guests, this Italian puttanesca sauce is the answer. Best of all, it comes together in just 15 minutes, making it one of the easiest homemade sauces to prepare.
What Is Puttanesca Sauce?
Puttanesca sauce is a traditional Italian pasta sauce originating from Naples. Unlike creamy or meaty sauces, puttanesca is characterized by its tangy, briny, and slightly spicy flavor. It’s made with a simple combination of pantry staples, including:
- Anchovies: These melt into the sauce, adding umami depth.
- Garlic & Olive Oil: The base that brings out the aroma of the dish.
- Crushed Red Pepper Flakes: For a gentle kick of heat.
- Capers & Olives: The key ingredients that create the briny and slightly salty flavor.
- Tomatoes: Providing a bright, slightly sweet acidity that balances the other ingredients.
Traditionally, puttanesca is served over spaghetti, but it pairs beautifully with other types of pasta or even crusty bread for dipping.
Why You’ll Love This Puttanesca Sauce Recipe
- Quick & Easy: Ready in just 15 minutes, making it a great last-minute dinner option.
- Bold & Flavorful: A mix of umami, tangy, and slightly spicy notes that elevate your pasta.
- Minimal Ingredients: Uses simple pantry staples found in most kitchens.
- Versatile: Works well with pasta, seafood, roasted vegetables, or as a dipping sauce for bread.
- Authentic Italian Taste: Captures the essence of a traditional Italian puttanesca sauce with minimal effort.
Jump to Recipe
How to Make Puttanesca Sauce
This recipe for puttanesca sauce requires just a few simple steps, making it perfect for even the busiest weeknights.
Ingredients
- 2 tablespoons olive oil
- 3 anchovy fillets, roughly chopped
- 1 tablespoon freshly minced garlic (about 3 medium cloves)
- ½ teaspoon crushed red pepper flakes
- 1 can whole peeled tomatoes, roughly broken up by hand
- ½ cup black olives (preferably oil-cured), pitted and coarsely chopped
- 2 tablespoons capers, drained
- ¼ cup coarsely chopped fresh parsley
- Kosher salt and freshly ground black pepper
Instructions
- Sauté the Aromatics: Heat olive oil in a saucepan over medium heat. Add chopped anchovies, minced garlic, and crushed red pepper flakes. Stir occasionally until the garlic becomes fragrant and the anchovies dissolve into the oil (about 2 minutes).
- Add Tomatoes & Briny Ingredients: Stir in the hand-crushed tomatoes, chopped olives, and drained capers. Bring the sauce to a boil, then reduce the heat to medium-low and let it simmer for about 10 minutes until slightly thickened.
- Finish & Serve: Remove the saucepan from heat, then stir in the fresh chopped parsley. Season with salt and pepper to taste. Serve immediately over hot pasta.
For detailed and precise step-by-step instructions, see the recipe card below.
Jump to RecipeBest Pasta to Serve with Puttanesca Sauce
While puttanesca sauce is traditionally paired with spaghetti, it works wonderfully with other pasta shapes:
- Spaghetti: The classic pairing that allows the sauce to coat each strand evenly.
- Linguine or Fettuccine: Slightly wider noodles that hold up well to the bold flavors.
- Penne: The ridges capture the sauce, making each bite flavorful.
- Rigatoni: The hollow center allows the sauce to seep inside for a burst of flavor.
Tips for the Best Puttanesca Sauce
- Use high-quality anchovies. They dissolve completely, leaving behind only their deep umami taste.
- Hand-crush the tomatoes. This gives the sauce a rustic texture with chunks of tomato.
- Adjust the spice level. If you love heat, increase the red pepper flakes.
- Don’t skip the capers and olives. They’re essential for the briny flavor that makes this sauce unique.
- Let it simmer. Even a short simmer of 10 minutes allows the flavors to meld beautifully.
How to Store & Reheat Puttanesca Sauce
Refrigeration: Store leftover sauce in an airtight container in the fridge for up to 5 days.
Freezing: Puttanesca sauce freezes well. Allow it to cool completely, then store in a freezer-safe container for up to 3 months.
Reheating: Warm the sauce in a saucepan over low heat, stirring occasionally. If the sauce thickens too much, add a splash of water or olive oil to loosen it.
Variations & Ingredient Substitutions
- Anchovy-Free Option: If you prefer a vegetarian version, omit the anchovies and add a teaspoon of miso paste for umami.
- Olive Variety: While oil-cured black olives are preferred, Kalamata olives make a great substitute.
- Extra Spicy: Add more red pepper flakes or even a dash of cayenne.
- Tomato Alternative: Crushed canned tomatoes can replace whole peeled tomatoes for a smoother sauce.
FAQs About Puttanesca Sauce
Q: What does puttanesca sauce taste like?
A: Puttanesca sauce has a bold, briny, slightly spicy, and tangy flavor. The saltiness from the anchovies, olives, and capers balances beautifully with the acidity of the tomatoes, while the garlic and red pepper flakes add depth and heat.
Q: Can I make puttanesca sauce without anchovies?
A: Yes! While anchovies add a distinct umami flavor, you can omit them or replace them with a teaspoon of miso paste for a similar depth of taste.
Q: What’s the best pasta to use with puttanesca sauce?
A: Spaghetti is the traditional choice, but it also works well with linguine, penne, or rigatoni. The sauce’s bold flavors complement a variety of pasta shapes.
Q: How can I make puttanesca sauce less salty?
A: Reduce the amount of capers and olives, and rinse them before adding them to the sauce. Using fresh tomatoes instead of canned ones can also help control the saltiness.
Puttanesca Sauce
Equipment
- Medium Saucepan: For cooking the sauce.
- Wooden Spoon For stirring.
- Sharp Knife For chopping ingredients.
Ingredients
- 2 tbsps olive oil
- 3 anchovy fillets roughly chopped
- 1 tbsp freshly minced garlic about 3 medium cloves
- ½ tsp crushed red pepper flakes
- 1 can whole peeled tomatoes roughly broken up by hand
- ½ cup black olives preferably oil-cured, pitted and coarsely chopped
- 2 tbsps capers drained
- ¼ cup coarsely chopped fresh parsley leaves
- kosher salt and freshly ground black pepper
Instructions
- Place the olive oil, anchovies, garlic, and crushed red pepper in a medium saucepan over medium heat. Cook, stirring occasionally, until bubbles form around the garlic, about 2 minutes.
- Stir in tomatoes, black olives, and capers; bring to a boil. Lower the heat to medium-low and simmer until the sauce has slightly thickened, about 10 minutes.
- Remove from heat and stir in parsley. Season with salt and pepper to taste. Serve immediately over pasta.
Notes
- Anchovy Substitute: If you prefer a milder flavor, use 1 tsp anchovy paste instead of fillets.
- Olive Options: Kalamata olives work well if oil-cured black olives aren’t available.
- Make It Spicier: Add ½ tsp more red pepper flakes for extra heat.
- Serving Suggestions: Pair with spaghetti or linguine and top with grated Parmesan cheese.
- Storage: Keep in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Chef B Final Thoughts
If you’re looking for a pasta sauce that’s quick, easy, and bursting with flavor, this puttanesca sauce recipe is a must-try. With just a handful of ingredients and minimal effort, you can create an authentic Italian puttanesca sauce that’s perfect for a comforting yet exciting meal.
Make it today and enjoy a restaurant-quality dish in the comfort of your own kitchen.
Tried this recipe? Don’t forget to share your success stories and tag us in your puttanesca sauce pics!
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
