Did I eat two and a half servings of this in one sitting? Yes. Did my kids eat theirs all up? You bet. Did I immediately add all the ingredients to my grocery list after eating this? 100%. This pasta puttanesca is one of my FAVORITE Italian recipes of all time, and this version tastes so authentic and traditional. A few tips and tricks boost the flavor and make the sauce thick and luxurious, clinging to every bite. It’s traditionally made with spaghetti, but you can use any kind of pasta you like. And even if you think you don’t like olives, capers, or anchovies – you should give this recipe a try. Simmering all those ingredients in the tomato-based sauce mellows out the flavor of each of these ingredients a bit.
Ingredients and Substitutions
How to make Pasta Puttanesca
What does “puttanesca” mean?
Oh goodness I’m glad you asked, because the origin of puttanesca sauce is one of the most interesting food stories ever. Roughly translated, puttanesca means “lady of the night.” Yup, you read that right! One theory about the origin of puttanesca sauce is that the sauce is so fragrant and aromatic that it would lure men to brothels. While just a theory, I love the interesting story behind the origin of Puttanesca sauce.
Can I make the sauce ahead of time?
Yes! To save some time on a busy weeknight, make this sauce on the weekend and save it in the fridge. When you are ready to cook, simply heat up the sauce and add cooked pasta for a fast and delicious dinner! The sauce is also freezable. Make a big batch and freeze in an airtight container for up to 6 months. You can also cut the pasta amount in half (to 8 oz.) but make the fully amount of sauce, and freeze half the sauce for another time.
Can I adapt this to be a one pot pasta?
You can definitely adapt this recipe to be a One Pot Pasta Puttanesca! This will save time on doing dishes. Just make the sauce according to the directions in a large pot or Dutch oven, and add 16 oz. dry pasta along with 4 cups of water or chicken broth to the pot. Stir so the pasta is submerged. Cover and simmer on low for 15 minutes or until pasta is cooked. For one pot spaghetti alla puttanesca, or if using another long pasta shape, break the noodles in half so they submerge in the liquid.
Can I make this a vegetarian puttanesca?
The anchovies add a lot of authentic flavor, but definitely aren’t vegetarian. But if you’re looking for a vegetarian version, you can sub the anchovies with nori, or dried seaweed! Nori has a lot of the same salty, fishy, umami-packed flavor without the fish. You can see more at this recipe for vegan puttanesca.
Other traditional Italian pasta recipes
Linguine Fra Diavolo (seafood pasta with spicy tomato sauce)Bucatini all’Amatriciana (bucatini or spaghetti with pancetta and tomato sauce)Spaghetti alla Carbonara (spaghetti with pancetta and egg sauce)Pasta e Fagioli (pasta and beans)
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