Puttanesca Sauce
This Puttanesca Sauce is a bold, briny, deeply savory Southern Italian classic made entirely from pantry staples. Anchovy fillets melt into garlicky olive oil, capers and kalamata olives add sharp, salty punch, and hand-crushed San Marzano tomatoes bring bright acidity that ties it all together. Ready in just 30 minutes, it is one of the most intensely flavored pasta sauces you can make on a weeknight with almost no effort.
Equipment
- Large skillet or sauté pan (12-inch) - Heavy-bottomed recommended for even heat distribution
- Large pot - For boiling pasta
- Wooden spoon or silicone spatula
- Colander - For draining pasta
- Chef's knife and cutting board
- Ladle or measuring cup - For reserving pasta water
- Large mixing bowl - For crushing tomatoes by hand
Ingredients
For the Sauce
- 3 tbsp extra virgin olive oil - 45 ml
- 4 garlic cloves - thinly sliced
- 4-6 anchovy fillets in olive oil - drained
- 1/2 tsp red pepper flakes - adjust to taste
- 3 tbsp capers - 27 g, drained, do not rinse
- 1/2 cup kalamata olives - 80 g, pitted and roughly chopped
- 1 can (28 oz) San Marzano whole peeled tomatoes - 800 g, crushed by hand
- 1 tbsp tomato paste
- 1/2 tsp dried oregano
- salt and freshly ground black pepper - to taste
For Serving
- 12 oz spaghetti or linguine - 340 g
- 1/4 cup fresh flat-leaf parsley - 15 g, roughly chopped
- Parmesan or Pecorino Romano - optional, for serving
Instructions
- Pour the canned San Marzano tomatoes into a large bowl and crush them by hand into irregular chunks, keeping all the juice. Drain the anchovies and capers, roughly chop the olives, and thinly slice all garlic cloves.
- Bring a large pot of generously salted water to a rolling boil over high heat. Hold off adding the pasta until the sauce is nearly finished.
- Add the olive oil and sliced garlic to a cold 12-inch skillet, then bring to medium-low heat and cook for 2 to 3 minutes until golden at the edges. Add the anchovy fillets and red pepper flakes, pressing the anchovies with a spoon until they fully dissolve into the oil, about 1 to 2 minutes.
- Stir in the capers and chopped olives and cook for 2 minutes. Push everything to one side, add the tomato paste to the open space, and let it caramelize for 30 to 45 seconds before stirring it into the base.
- Add the hand-crushed San Marzano tomatoes with all their juices and the dried oregano, stir to combine, and bring to a gentle simmer. Cook uncovered over medium-low heat for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Taste before adding any salt.
- Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8 to 10 minutes. Before draining, scoop out 1 cup (240 ml) of pasta water and set aside.
- Transfer the drained pasta directly into the skillet with the sauce and toss over medium-low heat for 1 to 2 minutes. Add reserved pasta water a few tablespoons at a time as needed until every strand is glossy and evenly coated.
- Remove from heat, toss in the fresh parsley, and divide into warm bowls. Serve immediately with optional Pecorino Romano or Parmesan grated on top.
Notes
- Do not rinse the capers or olives — their brine is a core part of the sauce's seasoning and flavor profile.
- Always start the garlic in cold oil and bring the heat up gradually to avoid burning. Burned garlic will make the whole sauce bitter.
- Taste the sauce before adding any salt. The anchovies, capers, and olives contribute significant sodium, and the sauce often needs no additional salt at all.
- The anchovies dissolve completely during cooking and leave no fishy taste — only deep savory umami richness. Do not skip them.
- For a vegetarian version, omit the anchovies and add an extra tablespoon of capers plus a pinch of dulse flakes for umami depth.
- Always reserve at least 1 cup of pasta cooking water before draining. The starch emulsifies the sauce and helps it cling to the pasta.
- The sauce can be made up to 5 days ahead and stored in the refrigerator. The flavor intensifies overnight and leftovers are exceptional.
- To freeze, store the sauce alone (without pasta) in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Cook the pasta 1 minute less than package directions suggest — it will finish cooking in the hot sauce when tossed together.
- For best flavor, use DOP-certified San Marzano tomatoes and oil-packed anchovy fillets rather than water-packed.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 68gProtein: 14gFat: 16gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 12gCholesterol: 8mgSodium: 870mgPotassium: 580mgFiber: 5gSugar: 7gVitamin A: 18IUVitamin C: 22mgCalcium: 6mgIron: 15mg
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