Penne Puttanesca is an easy and inexpensive way to enjoy some of the most flavor-rich ingredients. Briny capers and olives harmoniously marry with tomatoes, garlic, anchovies, fresh basil, and parsley for the sauce that is gently tossed with al dente penne pasta. The best part is this dish can be made and on your table in about 35 minutes.
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Some of my favorite ingredients can be found in a bowl of penne puttanesca.
The combination of tomatoes, olives, and capers is not only tasty, but versatile and can be used in so many ways, such as in caponata, baccala alla napoletana, Sicilian-style tuna, or as a simple Mediterranean-style dressing for pan-seared swordfish.
Anchovies are yet another favorite ingredient and help create the quintessential puttanesca flavor.
The thing I love most about pasta puttanesca is the amount of flavor for such an easy dish!
It’s great for weeknights alongside chicken cutlets and sauteed garlicky spinach.
How to make it
- Hand crush the plum tomatoes. Alternatively, blender pulse or use crushed tomatoes. Bring a pot of water to boil with 2 tablespoons of kosher salt.
- With the back of your knife mash 5 anchovy fillets into a paste. Slice 6 cloves of garlic. Before moving on to step 3, wash the capers to remove excess salt. If necessary remove olive pits and give them a rough chop.
- Heat a large pan to medium-low and wait 2-3 minutes for it to heat up. Once the pan is hot, add a 1/4 cup of extra virgin olive oil then the garlic and anchovies.
- Once the garlic turns golden and the anchovies dissolve (about 3-4 minutes), add in the chili flakes and cook for 30 seconds more. Next, add the tomato paste.
- Cook the tomato paste for 5 minutes, stirring frequently to break it up.
- Add the plum tomatoes and then the capers and olives. Stir well to incorporate.
- Bring the sauce to a simmer. While the sauce is simmering cook the penne pasta until al dente.
- The sauce will thicken (after about 10 minutes) and some of the water from the tomatoes will evaporate.
- Add a ladle of pasta water and turn heat to medium.
- Add in the al dente pasta and cook for 1 more minute, stirring quickly.
- If you feel comfortable, toss the pasta to help the sauce better stick to the pasta.
- Turn off the heat and taste test. Make any final adjustments to salt and pepper levels, then add in the basil and parsley. Enjoy!
More simple pasta recipes
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Penne Puttanesca
Ingredients
- 1 pound (454g) penne pasta
- 1 28-ounce can plum tomatoes hand crushed or blender pulsed
- 1 cup (140g) olives pitted and chopped, see notes below
- 2 tablespoons capers rinsed
- 1/4 cup (60g) extra virgin olive oil
- 1/4 cup (60g) tomato paste
- 6 cloves garlic sliced
- 5 anchovy fillets mashed
- 1/2 teaspoon chili flakes
- salt and pepper to taste
- 3 tablespoons minced flat-leaf Italian parsley
- 3 tablespoons basil hand torn
- 1 cup (240g) reserved pasta water will most likley not need all of it
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Instructions
- Bring a large pot of water to boil with 2 tablespoons of kosher salt.
- Heat a large pan to medium-low and wait 2-3 minutes for it to heat up. Once the pan is hot, add a ¼ cup of extra virgin olive oil then the garlic and anchovies.
- Cook until the garlic turns golden and the anchovies mostly dissolve (about 3 minutes), then add the chili flakes and cook for 30 seconds more.
- Next, add in the tomato paste and cook for 5 minutes stirring frequently.
- Add the plum tomatoes, capers, and olives and stir them all together. Bring the sauce to a simmer. While the sauce is simmering boil the pasta until al dente.
- Add 2 ounces of pasta water to the pan and turn heat to medium. Add the pasta to the sauce and stir quickly. Mix well and/or toss to emulsify. Cook for only 30-60 seconds being mindful to not overcook the pasta.
- Turn off the heat and taste test. Adjust salt and pepper if required. Sprinkle the parsley and basil onto the pasta and serve in bowls with a drizzle of extra virgin olive oil. Enjoy!
Notes
- There are many salty ingredients in this dish. Often no extra salt is needed. Adjust according to taste.
- Oil-cured black olives are my number one pick for pasta puttanesca. If using oil-cured olives you must rinse them because they are extremely salty.
- Other good choices include Gaeta, Sicilian (Castelvetrano), or Greek Kalamata.
- Anchovies are best purchased in jars. They can be refrigerated and used when needed.
- Leftovers can be saved for up to 3 days and reheated in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious. Easy & straightforward directions. Turned out great. A real winner in our house.
We’re so happy you enjoyed, Linda!
This is great!
Thanks James I love puttanesca and I love Penne I use oregano in mine . I use the sauce with seafood to which my family loves.
I love the salty bite of the capers and olives. I prefer to leave some of the olives hole to accentuate that. Your recipes are a staple in my home ever since I found your website.
First anchovy dish I prepared, there will be more. Thanks, love the flavor. Thanks Team.
Hi John, we’re so happy you enjoyed and appreciate the comment!
Your recipes are so wonderful, your presentation so clear. Thank you so much. I am first generation Sicilian and your recipes bring back such wonderful childhood memories. Thank you so very much. I wish you and your loved ones the most precious gifts of life, good health and contentment.
Hi Marie, we’re so happy you’re enjoying the recipes and really appreciate your comment.
This was really good. My girlfriend is vegan so I used miso to replace the anchovies and it was still excellent.
Hi B, we’re so happy you enjoyed this one and really appreciate the comment. Thanks for sharing the substitution!
Love your recipes.
The tips are so helpful, and coincide with my desire not waste what has become expensive food.
Thanks
Hi Maurice, we’re so happy you’re enjoying the recipes and really appreciate the comment!
HELLO JAMES..
I WOULD LOVE TO SEE A CALAMARI MARINARA ON PASTA, RECEPE…
LOVE YOUR RECEPIES… THANK YOU VERY MUCH… BE WELL…
MERIAM..
Hi Meriam – I don’t have a recipe for this on the website, but on my YouTube channel I did a video for Squid Ink Spaghetti with calamari in a spicy marinara. If you’re not a fan of squid ink pasta, you can just use regular pasta. Thank you for the comment and happy you’re enjoying the recipes!