The Best Puttanesca Recipe You'll Ever Make (2024)

Pasta: Traditionally Spaghetti is the cut of choice for this beloved pasta sauce. In fact, the dish is often called Spaghetti alla Puttanesca. If you switch it up, we still recommend a long cut of pasta like Bucatini or Capellini (we used Linguine). If all you have on hand is a short cut, go for it.

Olive Oil: A great extra virgin olive oil is the foundation of most amazing Italian pasta sauces, but for this olive and tomato pasta sauce, it is key. DeLallo Extra Virgin Olive Oil is fruity and slightly pepper, the perfect flavors to complement the bright and tangy tomatoes.

Garlic and herbs: In this pasta sauce recipe, fresh cloves of garlic are used to flavor the extra virgin olive oil. That garlicky oil is the base of your Puttanesca sauce.

Tomatoes: When you have a traditional Italian recipe of very few ingredients, every one of them counts. San Marzano tomatoes aren’t just hype. Their meaty texture and mild, slightly acidic flavor makes them the perfect tomato sauce.

Red Pepper Flakes: These are optional, but consider adding just a bit, even if you don’t like spicy foods. The subtle heat adds a depth of flavor to the final pasta sauce.

Anchovies: We consider anchovy fillets in this Puttanesca sauce the not-so-secret secret ingredient. Anchovies will just melt into the sauce and add a briny umami flavor that you just can’t get from anything else. The anchovies definitely set apart this tomato sauce from most other pasta sauces.

Olives: Truly you can use any olives you like, from punchy green olives to salty black olives. We recommend Calamata olives for their tangy, bright flavor.

Herbs: While dried oregano and basil are acceptable, there is nothing quite like the aroma of fresh herbs in a homemade pasta sauce.

Don’t skip the anchovies. The flavors from this simple ingredient are so worth it. You might think you don’t like fish, but we promise your sauce will not taste “fishy.” Anchovies melt into the oil and give it an unmistakable briny, umami flavor.

Save that pasta cooking water. That hot and starchy pasta cooking water means everything to this Italian tomato sauce. We always recommend saving a cup, but sometimes all that is needed is a few spoonfuls. The starchiness of the water helps the sauce coat each noodle. In line with that thinking, do not rinse your noodles. You cool them down and remove the starchiness so that pasta sauce will not stick. If ever your sauce looks too watery or loose, simmer it for a few minutes to thicken it up.

You can prepare the Puttanesca sauce in advance for up to 2 days ahead of time. Just store it in an air-tight container and refrigerate. When you are ready to enjoy, warm up the sauce while you cook the spaghetti. Toss the warmed sauce and cooked pasta in the pan to marry flavors. The pasta cooking water will come in handy here.

Leftover Puttanesca Pasta can be refrigerated in an air-tight container and stored for up 3-4 days. Reheat on the stovetop, slowly at a low temperature to maintain its best texture and flavor. Add a splash of water to help loosen the sauce if it looks a bit dry.

Tuna Puttanesca. For a little more oomph, add some Italian-style tuna to your Puttanesca pasta sauce. The garlicky olive-and-tomato pasta sauce is perfect just the way it is, but a simple can of tuna really adds to the final Puttanesca pasta dish. Tuna gives your pasta a more hearty, filling presence. If you don’t like anchovies this may be a good substitute. Either way, try Tuna Puttanesca next time you whip up a pot of this irresistible Southern Italian gem.

Chicken Puttanesca. If you like a great chicken dinner recipe, this bold Puttanesca just might be the fun and flavor you need to shake up your weeknight routine. The addition of tender, dark meat chicken (we recommend thighs here) is a great way to make this heartier, more well rounded meal. Braise the chicken thighs first by cooking them right in the Puttanesca sauce. The chicken should be super tender and practically falling off the bone.