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Pantry Puttanesca

Pantry Puttanesca

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Julie Filips

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 {{adjustedServings}} servings

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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


  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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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!


Superb as written! I had to separate out a portion prior to adding the anchovies as I am allergic to fish, but add them if you possibly can. They don't taste fishy. They just add a savory nuance that perks up the rest of the flavors in the dish. And that's the beauty of puttanesca! Because the sauce is so easy and comes together so fast, it's no trouble to set a portion aside before adding an ingredient that give some eaters trouble. I served it with whole wheat spaghetti and crushed red pepper on the side for those who like more heat. Keep the salad simple - sliced cucumbers are nice - and you can have dinner on the table within 20 min of walking through the door.