Easy Pasta Puttanesca Recipe
A bold, briny pasta puttanesca is made with kalamata olives, capers, and a punchy tomato sauce - ready in about 30 minutes with mostly pantry ingredients. Garlic and shallot get cooked down with the olives and capers until golden, then crushed tomatoes simmer everything into a thick, deeply flavorful sauce!
Servings: 4 servings
Ingredients
- 12 ounces spaghetti or linguine
- 2 tablespoons olive oil
- 1 shallot finely chopped
- 5 cloves garlic thinly sliced
- ½ teaspoon red pepper flakes
- ½ cup kalamata olives pitted and roughly chopped
- 3 tablespoons capers drained
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 28 oz can whole peeled tomatoes
- ½ teaspoon fine sea salt
- ¼ cup fresh parsley or basil plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Cook 12 ounces spaghetti or linguine according to package directions until al dente. Before draining, scoop out about ½ cup of pasta water and set aside.
- While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook for 3 minutes until it begins to soften. Add in the garlic, olives, capers, and red pepper flakes and cook, stirring occasionally, until the garlic is golden and fragrant, about 2 minutes. Watch it closely so it doesn't burn.
- Mix in the tomato paste and cook for 2 minutes. Add 1 can whole peeled tomatoes (28 oz) to the skillet, crushing the tomatoes with a spoon as you go. Stir in the dried oregano and salt. Let everything simmer together for 10–12 minutes until the sauce thickens slightly.
- Add the drained pasta directly to the skillet and toss well to coat, adding splashes of reserved pasta water as needed to loosen the sauce. Stir in half of the herbs. Top with the remaining fresh herbs and enjoy!
Video
Notes
Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce back up.
Anchovies: If you eat fish, add 2-3 minced anchovy fillets with the garlic in step 2 - they melt right into the sauce and add incredible depth.
Protein boost: Stir in a drained can of white beans or chickpeas with the tomatoes.
Olive swap: Castelvetrano olives are milder and buttery if kalamatas feel too bold.
Protein boost: Stir in a drained can of white beans or chickpeas with the tomatoes.
Olive swap: Castelvetrano olives are milder and buttery if kalamatas feel too bold.
Nutrition
Calories: 452kcal | Carbohydrates: 76g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1046mg | Potassium: 660mg | Fiber: 6g | Sugar: 8g | Vitamin A: 451IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 4mg
