Puttanesca sauce (spaghetti alla puttanesca) is an easy Italian sauce that comes together in a snap, is make-ahead friendly, freezer friendly and jammed-packed with flavor and veggies.
What is Puttanesca Sauce?
The base ingredients for Puttanesca are tomato, anchovies, capers and olives, but the exact amounts vary from recipe to recipe and there are unlimited ways to make this sauce your own.
In fact, while the exact origins are debated (but generally agreed upon developed in Naples, Italy in the 20th century), this simple pasta sauce recipe is known for being able to use up random things in the fridge. And staples in any Italian kitchen include these base ingredients.
The literal translation is Italian and Latin and comes to (I’m just the messenger!) in the style of the wh0re.” In Italian “wh0re” and in latin “stinking”. Most folks refer to it as a cheap, but fragrant and colorful sauce.
Gather This
Simple pantry staples come together to make this excellent bold puttanesca sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Whole Italian tomatoes with juices– I love how crushing tomatoes with my hands gives this a rustic and authentic texture. Crushed tomatoes in a can are just a coarser tomato sauce. In a pinch, use diced canned tomatoes. It’s the closest you’ll get to old school roasting your own fresh tomatoes. San marzano tomatoes are the most popular. If you want, you can also use roasted tomatoes.
- Anchovy paste– Before you turn your nose up, know that anchovies offer a spicy and peppery base that is not fishy at all. Most recipes call for whole anchovy fillets, but I prefer using the paste. This can be omitted if you can’t get past its reputation.
- Extra virgin olive oil
- Shallot
- Fresh garlic
- Crushed red pepper flakes
- Tomato paste
- Capers
- Kalamata olives
- Sugar
- Coarse kosher salt
- Ground black pepper
- Fresh basil leaves
- Pasta of choice
What Pasta to Use
Did you know there are thousands of types of pastas and each one was developed for a very specific use. While technically speaking, you can serve this puttanesca sauce with any pasta you prefer, some are better suited to chunky, thick, and meaty sauces. These include:
- Spaghetti- the most traditional and common.
- Linguine- a wider noodle.
- Bucatini– Hollow spaghetti noodles, a little toothier. Common in carbonara.
- Fettuccine– Another wide, flat long strand.
- Angel Hair or Capellini– Long, thin pasta. Often though for more delicate sauces, I do like it with this one.
- Salt – I like to use coarse kosher salt to help bring out the other flavors of this puttanesca sauce.
- Seasonings – Try adding other fresh herbs like parsley, or you can also use dried herbs like an italian seasoning blend.
- Swaps – Try adding other veggies into the mix like eggplant, bell peppers, roasted red peppers, squash, artichoke hearts, sun-dried tomatoes, carrots or hearts of palm.
- Senses – Bold and briny, puttanesca sauce simmers with tomatoes, garlic, olives, and capers, filling the air with a savory aroma and delivering a tangy, salty bite with every spoonful.
Easy Puttanesca Sauce Recipe
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 shallot chopped
- 3 fresh garlic cloves thinly sliced
- 2 teaspoons anchovy paste optional
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 35 ounces whole Italian tomatoes with juices
- 1/4 cup capers drained
- 1 tablespoon kalamata olives coarsely chopped
- 1 tablespoon sugar
- 1 teaspoon coarse Kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh basil leaves chiffonade cut
Instructions
- Heat the 3 tablespoons extra virgin olive oilin a large skillet over medium-high heat.
- Add the minced 1 shallot, sauteing for 2-3 minutes. Add the minced 3 fresh garlic cloves, 2 teaspoons anchovy paste and 1/2 teaspoon crushed red pepper flakes, sauteing for 2 more minutes or until it is fragrant.
- Stir in the 2 tablespoons tomato paste and 35 ounces whole Italian tomatoes with juices. Using clean hands, hand squeeze each tomato into the sauce, breaking apart with your hands. Allow the sauce to come to a simmer, stirring occasionally.
- Stir in the 1/4 cup capers, 1 tablespoon kalamata olives, 1 tablespoon sugar, 1 teaspoon coarse Kosher salt and 1/2 teaspoon ground black pepper. Cook for another 5 minutes or until sauce has thickened.
- Right before serving, stir in the hand torn 1/4 cup fresh basil leaves. Serve over your favorite pasta.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
Storage & Freezing
Store in an airtight container in the fridge for up to a week. Reheat in a skillet with a small amount of olive oil or chicken broth to revive it or in the microwave and then toss with your favorite hot pasta.
Yes, you can. Store in an airtight container or freezer bag, removing as much air as possible to combat freezer burn. Can be kept frozen for up to 6 months. Thaw in the fridge overnight or the defrost function on the microwave or in a saucepan over low heat.
More Pasta Sauces
If you know me, you know how much I love a good homemade sauce. Here are some of my favorites.
This was such an easy and bold recipe! So hearty and flavorful; easily, a new favorite and way better than the store bought version, indeed!
I love this homemade sauce! It smelled incredible while cooking and it tastes fantastic over just about any pasta. Thanks for the recipe!
I love keeping this sauce on hand! I make a big batch and then store it in the freezer for those busy weeknights! Super flavorful and delish!!!
Love the combination of flavors and the color of the sauce. Fantastic. Thanks for sharing.
What a great recipe! The flavors are amazing, and I love knowing that I can make it ahead of time and freeze it for an easy weeknight dinner. Another winner from My Sauce Recipes!