Pasta Puttanesca

By Mark Bittman

Updated June 10, 2024

Pasta Puttanesca
Jim Wilson/The New York Times
Total Time
30 minutes
Rating
5(5,691)
Comments
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There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.

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Ingredients

Yield:3 to 6 servings
  • Salt to taste
  • 3tablespoons olive oil
  • 3or more cloves garlic, lightly smashed and peeled
  • 3or more anchovy fillets
  • 128-ounce can whole plum tomatoes
  • Freshly ground black pepper to taste
  • ½cup pitted black olives, preferably oil-cured
  • 2tablespoons capers
  • Crushed red pepper flakes to taste
  • 1pound linguine or other long pasta
  • Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

386 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 12 grams protein; 542 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.

  2. Step 2

    Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.

  3. Step 3

    Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.

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Ratings

5 out of 5
5,691 user ratings
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Comments

Joan Oakland

Sorry, but "using a mortal to crush garlic" is probably my favorite spellcheck correction of all time! Picturing you up on Olympus . . . gotta get that crushed garlic somehow!

Jim

Add the crushed red peppers at the beginning, with the garlic and anchovies. It releases the full aroma from the peppers that simply boiling them at the end as the recipe calls for won't do.

CFXK

"I don't know why people use canned tomatoes." Because most of us don't have easy access to decent tomatoes (i.e., tomatoes that have not been mass produced, bred for shelf life and "perfect shape" rather than flavor, and picked green) The tomatoes used in good quality canned tomatoes are far superior to the cardboard tomatoes sold in most supermarkets.

Chere Dannettel

Adding pasta to sauce (yes the order of operation is correct)-assess how the (al dente) pasta is absorbing the sauce. Residual pasta water will be in the transfer using spider or tongs. Stir as you add portions. Important-Never feel you must add ALL of the pasta you have cooked! It should be saucy when you decide to stop adding pasta-to be absorbed. Keep some pasta water to reheat to loosen if delay in serving. Add cheese off heat. Excess pasta? Sautee in butter-garlic-sage or add to soup.

Bob

We have this recipe 1x per week. It is fantastic. We make some slight mods to suit our taste. 1. Use 8oz of dried pasta vs 16. 2. We use Kalamata olives, squeezed and cut in half probably closer to 3/4 c. 3. We drain the capers as there is plenty of salt in the other ingredients. It is great for dinner, and some of the leftover has even been known to disappear at night from the refrigerator without reheating. (I blame Dobbie)

Tom

I think the complaints about “sauce” to pasta ratio are absurd. This isn’t supposed to be anchovy-flavored marinara sauce. In fact, the error can be seen already in the use of the word sauce, which conveys images of pools of liquefied tomatoes. A 28oz can is already excessive (a concession of Mr. Bittman to known expectations?). The accompanying image, which obviously doesn’t depict such a liquid-y, tomato-forward dish, is much truer to the spirit of puttanesca.

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