Pantry Puttanesca
Featured in Allrecipes Magazine

Pantry Puttanesca

Julie Filips 0

"Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time."

Ingredients 21 m {{adjustedServings}} servings 463 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 945 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with water. Bring to a rolling boil over high heat.
  2. As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
  3. Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
  4. Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
  5. Stir the olives and capers into the sauce; add pasta and toss to combine.
  6. Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.
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  • Cook's Note:
  • You can leave out the anchovies if you like, but for best flavor, leave them in! They melt right into the sauce and add authentic Italian flavor.
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Reviews 25

  1. 32 Ratings


Delicious! I love this kind of pasta sauce--I love the bold flavors of the tomato, capers and olives, and I haven't found a puttanesca recipe I didn't like. You have to like all of those flavors, though, or you'll end up with a dish you don't like. And, it just wouldn't be the same without all of the flavors. I will admit I didn't use the anchovies--I never have them; in fact, I've never bought them in my life and only tried them once. I don't have any dislike of anchovies; just don't have them. I used green olives with pimento since that is what I had, and didn't chop the capers. Yum! My only comments are that you could put in the tomatoes undrained--you'd just have to cook longer--and you don't need that much oil. I used just enough to coat the pan. Thanks for the recipe!


Thank you for a wonderful recipe that is quick and easy to prepare, as well as bursting with flavor. The only change I made was to serve this over fresh linguini pasta. This one is going into my recipe box!


Quick, easy, and full of flavor! And it just so happens it used things I commonly have in my pantry, minus the anchovies which I left out completely. You can easily adjust this to suit your tastes. I cut back on the oil and used Italian seasoned diced tomatoes and didn't bother draining them. I also added just a little tomato paste concentrate. I topped it with a little shredded Parmesan cheese before serving. This was so simple and went great with Baked Garlic Parmesan Chicken from this site, garlic bread, and of course a nice glass of wine!