New this month
Puttanesca I

Puttanesca I


"Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


40 m servings 490 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  3. Toss pasta with sauce, and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 288
  1. 384 Ratings

Most helpful positive review

Made this last night and it was unbelievable. I used a 24 oz. can of crushed tomatoes. Put a whole can of anchovies (drained), capers, and olives in the mini chopper and added that to sauce. ...

Most helpful critical review

i hae been making this for years! my favorite easy fabulous recipe. I use Kalamata olives and more garlic. I also let the tomatoes simmer until thick. be generous with the capers! I absolut...

Most helpful
Most positive
Least positive

Made this last night and it was unbelievable. I used a 24 oz. can of crushed tomatoes. Put a whole can of anchovies (drained), capers, and olives in the mini chopper and added that to sauce. ...

Ay yo! This is a great puttanesca sauce!!! Took a break from the usual Sunday gravy and made this...loved it! I made a whole pound of I doubled the recipe. I followed it pretty clo...

I made this recipe for a dinner party for 9 people. All of them raved about the sauce. I did not push the tomatoes through a sieve, but left them chopped coarse. Added a few chopped sundrie...

This recipe has become one of my favorite dishes to serve for any occasion. I usually can't stand olives or anchovies, but love them in this. I chop the tomatoes in the food processer rather t...

This was delicious! I cut back just a smidge on the oil, used a ~15oz can of petite diced tomatoes (we like it chunky!) instead of fresh, added an extra clove of garlic, and used regular black ...

Outstanding! I saw this being made on a cooking show and had to make it since my husband and I LOVE olives, anchovies, and capers. True, the sauce is a bit salty because of these ingredients, ...

This is as good as it gets, frankly. This is a WONDERFUL pasta dish to have in the weekly rotation. Only made two adjustments: reduced the olive oil to 1/3 cup rather than 1/2 cup (but that's...

This recipe allows you to enjoy a puttanesca that is finer than any we've enjoyed at many top Italian restaurants. Try it with a good Zinfandel for optimum enjoyment. For those that are calori...

This recipe is very flavorful, quick, easy cleanup, and uses ingredients that I keep onhand. For those pitting Greek olives, try pitted Kalamata Olives. I substituted anchovy paste for anchovi...

Other stories that may interest you