Quick Pasta Puttanesca with Olives, Capers and Anchovies
This bold Italian pasta features a robust sauce made with crushed tomatoes, briny olives, capers, and anchovy paste for deep umami flavor. The sauce comes together in just 10 minutes while the pasta cooks, making it perfect for weeknight dinners when you want something satisfying and flavorful. The combination of salty anchovies, tangy capers, and rich olives creates the signature puttanesca taste that pairs beautifully with long pasta like spaghetti or bucatini.
Ingredients
- 1 pound long pasta noodles, spaghetti, bucatini, etcpenne or rigatoni1:1none
shorter pasta works too
- 4 garlic cloves
- 3 tablespoons olive oil
- 2 teaspoons anchovy paste, or 3 anchovy fillets(optional)
- 32 ounce can crushed tomatoes
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ cup Kalamata olives, sliced
- ¼ cup capers
- parsley, for garnish(optional)
- Parmesan cheese, for garnish(optional)
- red pepper flakes, for garnish(optional)
Instructions
- 1
Bring a large pot of salted water to a boil and cook pasta until al dente
- 2
Mince the garlic and slice olives if needed
- 3
Warm olive oil in a large pot over medium low heat
- 4
Add garlic and anchovy paste and cook until lightly browned, about 1 minute
- 5
Add tomatoes, red pepper flakes, and salt, then simmer for 10 minutes over low heat
- 6
Add olives and capers to the sauce and continue simmering until pasta is done
- 7
Drain pasta and stir into the tomato sauce
- 8
Serve garnished with Parmesan cheese, parsley, and additional red pepper flakes
Tips
Use good quality olives and capers for the best flavor since they're key ingredients in this sauce
Reserve some pasta cooking water to thin the sauce if needed when combining with the pasta
For vegetarian version, omit anchovy paste and add a pinch of salt to compensate for lost umami
Good to Know
Refrigerate leftovers for up to 3 days. The flavors actually improve overnight.
Sauce can be made 1 day ahead and reheated. Cook pasta fresh for best texture.
Serve immediately while hot with crusty bread and a simple green salad.
Common Mistakes
Don't overcook the garlic or it will become bitter
Add pasta water gradually to avoid making sauce too thin
Substitutions
Dairy-Free Swaps
General Alternatives
shorter pasta works too
FAQ
Can I make this without anchovies?
Yes, simply omit the anchovy paste for a vegetarian version. You may want to add an extra pinch of salt to compensate for the lost umami flavor.
What if I don't have capers?
You can substitute chopped green olives or pickled onions for a similar briny flavor, though the taste will be slightly different from traditional puttanesca.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.