Skip to Content

Whatever the theory about the origins of Pasta Puttanesca, and how the aroma conjured from the brothels of Naples lured in Giovannis, we at Appetito lust in the here and now for this dish because it's pantry-accessible with simple ingredients and vibrant flavors.

Pasta Puttanesca

Pasta Puttanesca

Recipe by andrewappetito
0.0 from 0 votes
Course: Recipes
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 1 lb of a long pasta such as spaghetti or fettuccine

  • 4 tbsp extra virgin olive oil

  • 4 anchovy filets

  • 4 cloves of garlic (chopped)

  • 3/4 cup pitted, cured olives (rough chopped)

  • 2 tbsp capers

  • 1 tsp red pepper flakes (or to taste)

  • 1 28-oz can of imported, whole tomatoes (crushed by hand)

  • 1/2 cup chopped fresh basil leaves

  • salt to taste

Directions

  • Put a large pot of water on to boil.
  • Bring 3 tbsp of olive oil to a shimmer in a large saucepan over medium-high heat.
  • Add the garlic and anchovy, adjusting heat or even temporarily removing from heat to keep the garlic from burning. Saute until the garlic is lightly browned and the anchovies break apart.
  • Raise heat, add the tomatoes, season with salt, bring to a quick boil and then let simmer for ten minutes (stirring on occasion).
  • Add the olives, capers, red pepper flakes, and half the basil. Keep simmering until the sauce thickens (10–15 minutes).
  • Salt the boiling water and add the pasta. Cook till a minute short of al dente. Drain and quickly add to the saute pan with the sauce (or combine in a large serving bowl). Allow the noodles to finish cooking in the sauce.
  • Remove to a serving bowl. Swirl in the remaining olive oil. Top with the remaining basil.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

Make a Pomegranate Cosmopolitan Like They Do at Cecchi’s in NYC

Here's a whimsical variation of the classic Cosmopolitan from NYC's hip eatery Cecchi's that features pomegranate.

March 14, 2025

Appetito Hosts ITA Talks Event on Italian Wine & Cheese

Appetito oversaw an event with the Italian Trade Agency focused on the exceptionalism of Italian cheese and white wine.

March 13, 2025

How AJ & Anna Tusa Celebrate Creole Italian Cuisine in New Orleans

Meet a couple from New Orleans with two eateries that harmoniously marry Sicilian and Creole flavors into an indigenous cuisine.

March 12, 2025

A Night at Angeloni’s Club Madrid in Atlantic City’s Little Italy

Angeloni's Club Madrid in the Ducktown district delivers confident, retro cool reminiscent of Atlantic City's heyday in the 1980s.

March 12, 2025
See all posts