Pantry Puttanesca
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Pantry Puttanesca

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"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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21 m servings 463 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 945 mg
  • 38%

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.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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 flavo...

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 m...

Quick, easy, and full of flavor! And it just so happens it used things I commonly have in my pantry, minus the anchovies which I left out completely. You can easily adjust this to suit your tast...

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...

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.

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,...

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

Prepared basically as written -- added more garlic (I'm fearful of vampires), used 2 tins of diced tomatoes spiced with garlic, basil & oregano (undrained and cooked down). But

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 l...

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