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Pasta puttanesca in a pan.

Pasta Puttanesca

This garlicky tomato-based sauce is dotted with anchovies, olives, and capers. It’s one of those “restaurant-quality” meals that’s surprisingly easy to make at home.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people

Ingredients

  • 1 pound linguine
  • 4 tablespoons olive oil
  • 4 cloves garlic, chopped (see note 1)
  • ½ teaspoon crushed red pepper flakes, use more or less to taste
  • 1 (28-ounce can) whole plum tomatoes, sauce and tomatoes (see note 2)
  • ½ cup halved Kalamata or oil-cured black olives
  • 6 anchovy fillets (see note 3)
  • 2 tablespoons non-pareil capers
  • ½ cup grated Parmesan cheese, plus more to taste
  • Salt and pepper

Instructions

  1. Bring a large pot of salted water to a boil.
  2. While you wait for the water to boil, start the sauce.
  3. Heat olive oil with garlic and red pepper flakes in a skillet over medium-low heat. Cook until the garlic is a very light golden brown.
  4. Add the entire can of tomatoes. If you haven’t already, crush the tomatoes with a wooden spoon or fork.
  5. Increase heat to medium. Cook, stirring occasionally, for about 10 minutes. The sauce should thicken a little.

  6. Cook the pasta according to package directions until tender. Reserve about a ½ cup of pasta cooking water.

  7. Right before you drain the pasta, stir in the olives, anchovies, and capers. Reduce heat to low.
  8. Drain the pasta and return it to the pot. Toss it with the sauce and Parmesan cheese. If the sauce seems thick, add a splash of pasta cooking water.
  9. Season with salt, pepper, and more red pepper flakes to taste. Transfer to a serving bowl and top with additional Parmesan cheese (optional) and fresh herbs if using.

Recipe Notes

Note 1: Fresh, chopped garlic adds the most pungent garlic flavor. If you use a garlic press or microplane, the garlic can burn as you cook it. So keep your eye on it as it cooks.

If you’re using jarred garlic, you might need to add more to taste.

Note 2: You can either chop the tomatoes before making the sauce or do it directly in the pan. If you choose to chop them beforehand, transfer the tomatoes to a large bowl and use a fork to break them into bite-sized pieces.

Note 3: Use more or fewer anchovies to taste. For a more delicate anchovy flavor, add them at the beginning, along with the garlic.