Pantry Puttanesca Recipe - Allrecipes.com
Pantry Puttanesca Recipe
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Pantry Puttanesca
Turn common pantry ingredients into a quick, delicious pasta dinner. See more
  • READY IN 21 mins

Pantry Puttanesca

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    16 mins
  • READY IN

    21 mins

Directions

  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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Footnotes

  • 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 More Reviews

Feb 10, 2013

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!

 
Apr 06, 2012

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!

 
Sep 30, 2013

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.

 
Oct 15, 2012

Loved this recipe! I made it just as written, with whole grain linguini. My husband had seconds and ate the leftovers before I had a chance.

 
Jan 19, 2014

I have made puttanesca for many many years and this is the first time I decided to look it up and go with a recipe. This was an incredible recipe. Although I did add a seafood medley of shrimp, prawns and calamari. I also put the whole can of anchovies in and it was delicious. I love seafood so one last thing, after I added noodles and I was cooking the whole dish together, I put a small fillet of salmon over the top of the entire dish, just have something to munch on later, and wow did that add some great flavors to that fillet. I didn't eat the salmon with the pasta.

 
May 29, 2013

This was good! I think it could definitely use more than 1/4 teaspoon of pepper flakes... and maybe more olives :)

 
Mar 25, 2014

I followed the recipe but didn't put in oregano. It didn't need it. Put in a little extra garlic, anchovies, capers and olives. I also used linguini Easy to make and delicious. PS Of course a little "Reggiano" to finish it

 
Jul 13, 2014

this recipe is absolutely amazing......I added 1/2 diced each of red and yellow pepper and 12 cremini sliced mushrooms which were sautéed on their own and held back until the olives and the capers were added...also aded about 12 grape tomates sliced in half lengthwise when I added the diced tomatoes. I served this with poached pacific salmon and the two together were amazing. all the flavours together play beautifully in our mouth...a glass of white wine adds the final touch..will definitely make again and again and again.

 

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Nutrition

  • Calories
  • 463 kcal
  • 23%
  • Carbohydrates
  • 53.3 g
  • 17%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 945 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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