Quick and packed with flavor.

If you’re craving pasta but short on time, this easy Pasta Puttanesca recipe is the answer. It’s bold, savory, and deeply satisfying thanks to classic Italian ingredients like garlic, anchovies, olives, and capers. This authentic pasta puttanesca comes together quickly, making it perfect for busy weeknights or last-minute dinners.

Why You’ll Love This Pasta Puttanesca

• Ready in about 30 minutes
• Made with pantry staples
• Bold, salty, umami-rich flavor
• A classic Italian pasta dish that never disappoints

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Ingredients (Serves 2 with Some Leftovers)

• 8 oz dried spaghetti or linguini
• 4 tbsp olive oil
• 5 cloves of garlic, sliced thin
• 1/2 cup pitted kalamata olives, halved
• 5 anchovy filets, roughly chopped
• 1/4 cup capers
• 1/2 tsp red pepper flakes
• 1.5 cups canned whole peeled tomatoes
• 2 tbsp chopped parsley
• 1/2 cup grated parmesan (plus more for serving)

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How to Make Pasta Puttanesca

Start the pasta according to the package instructions, till just al dente (it will cook more in the sauce).

In a good sized skillet, add olive oil, garlic, pepper flakes, and anchovies. Put pan over medium heat and cook for 4–5 minutes, until the garlic starts to turn golden, but doesn’t burn. Add the capers and olives and stir. Your kitchen smells amazing right now!

Add the tomatoes, breaking them up with your hand. Add a little of the juice as well, like 1/4 cup. Bring to a low simmer for about 10 minutes.

Add the pasta to the sauce, and add a few tablespoons of the pasta water to the sauce as well. Increase the heat to medium and stir frequently for about 2 minutes more. You can add more pasta water if needed.

Remove from the heat and add parsley and parmesan and stir it in. Add several grinds of pepper and taste for salt.

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Serving Suggestions

Serve with more freshly grated parmesan and enjoy this classic Italian pasta recipe while it’s hot. Pair it with a simple green salad or crusty bread for a complete, comforting meal.