Pasta puttanesca is proof that bold flavor doesn’t require a long grocery list. This is a pantry-driven pasta that leans into contrast—salty anchovies, briny olives and capers, gentle heat, and rich tomatoes—all coming together in a sauce that tastes far more complex than the effort it takes.
The anchovies melt quietly into the olive oil, building depth without announcing themselves. From there, it’s mostly about patience: letting the sauce simmer just long enough for everything to settle into place while the pasta cooks nearby.
This is the kind of recipe you keep in your back pocket for nights when you want something satisfying but not fussy. If you enjoy straightforward, flavor-forward meals like this, you might also like One-Pan Orecchiette Pasta, Comforting Chicken & Rice Soup, or Pasta E Fagioli —all staples built on simple technique and balance.
Puttanesca doesn’t need embellishment. It just needs good timing, good ingredients, and a little trust in the process.
Weeknight Puttanesca, Done Simply
Ingredients
- 1/8 c. extra-virgin olive oil
- 2 cloves garlic, smashed
- 2 anchovy fillets, chopped
- 1/2 28-oz. can diced tomatoes or jarred marinara from Aldi
- 1/4 c. kalamata olives, pitted
- 1/8 c. capers
- 1/4 tsp. crushed red pepper flakes
- Kosher salt
- 1/2 lb. spaghetti
- Freshly grated Parmesan, for serving
Instructions
- Heat a large skillet over medium heat and add the oil. Once warm, add the garlic and cook just until fragrant, about 1 minute—don’t let it brown.
- Stir in the anchovies and cook for another minute, breaking them down with a spoon until they melt into the oil.
- Add the tomatoes, olives, capers, and red pepper flakes. Reduce the heat to low and let the sauce simmer gently for about 10 minutes, giving the flavors time to come together.
- While the sauce simmers, bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to the package directions. Drain, reserving a splash of pasta water if needed.
- Add the pasta directly to the skillet with the sauce and toss until everything is evenly coated. Use a little pasta water if needed to loosen the sauce. Finish with a generous sprinkle of Parmesan and serve warm.
This is really simple and good. This will impress if you make it for guests