Pasta alla Puttanesca

Pungent and punchy, Pasta alla Puttanesca has to be my favourite pasta dishes of all time. It can be prepared with ingredients that you probably already have in your pantry, and it comes together in just 20 minutes.

Pasta alla Puttanesca is built from what is essentially a basic, garlicky tomato sauce, that is kicked up a serious notch with the addition of anchovies, capers and olives (so probably not one for the kiddies). Very little salt needs to be added during the cooking process, as the showstopping ingredients serve this well enough, but a crack of fresh black pepper never goes astray.

And, with the addition of some chilli flakes (as little or as much as you like), it’s safe to say this powerful pasta alla puttanesca is not for the faint hearted – and I hope you love it as much as I do.

Hot Tip: Pasta alla Puttanesca is best enjoyed with a glass of chianti and Chapter I of The Godfather… you won’t regret it!

Enjoy with gusto,
Jaimie Eats

Jaimie Archer
pasta alla puttanesca

Pasta alla Puttanesca

Serves: 4-6  |  Preparation Time: 5 minutes | Cooking Time: 15 minutes


500g long pasta, fresh or dried (see note)
3 tablespoons olive oil
4 cloves garlic, minced
Chilli flakes, to taste
4 anchovy fillets
500g can crushed tomatoes
2 tablespoons capers
½ cup pitted black olives
Salt and pepper, to taste
¼ cup chopped fresh parsley
Fresh parsley sprigs, to garnish


Bring a pot of salted hot water to the boil. Once boiling, add your pasta and cook according to package instructions, until al dente.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Saute the olive oil, garlic, chilli flakes and anchovy fillets until fragrant, this should take approximately 3-5 minutes.

Next, add in the crushed tomatoes, capers and olives and stir to combine. Once the sauce is barely simmering, lower the heat. Cook for about 10 minutes or until your pasta is cooked. Season to taste with salt and pepper, and stir through the chopped parsley.

Drain the pasta, reserving half a cup of the cooking water. Add the drained pasta to the puttanesca sauce, and toss through until well coated – you can add some of the cooking water if necessary, to keep the sauce loose.

Garnish with the remaining parsley and serve immediately. Sprinkle some parmesan cheese on top if desired.


I used homemade fresh egg linguine for this recipe, you can get the recipe here. Any long pasta is great for puttanesca, like fettucine or spaghetti, just cook according to package directions (or for 4 minutes if using fresh pasta).


Jaimie also eats

There is an awesome community of Australian food bloggers out there, all creating fantastic recipes to share with you. Here are some of my favourites, using similar ingredients and/or celebrating seasonally with me. Please visit them, show your support, and give their recipes a try too.

  • Gavin
    Posted at 07:35h, 11 June Reply

    20 minute dinner that looks this good – dinner is sorted! I always have anchovies and olives in the fridge so defo making this next week. Love it!

    • jaimieeats
      Posted at 16:38h, 11 June Reply

      Thanks Gavin, I hope you love it!

  • Sylvie
    Posted at 16:12h, 12 June Reply

    Such a quick, easy and delicious meal – so perfect for a mid-week dinner. And even better when made with fresh pasta!

    • jaimieeats
      Posted at 15:12h, 13 June Reply

      Thanks Sylvie! And yes… home made pasta just gives it that special touch <3

  • Sarah
    Posted at 21:01h, 12 June Reply

    I love a good tomato pasta and this one looks delicious! Olives are one of my favourites, such great flavour bombs 🙂

    • jaimieeats
      Posted at 15:13h, 13 June Reply

      SO much flavour in puttanesca. Thats why its my unashamed favourite haha 😉

  • Robyn
    Posted at 12:55h, 14 June Reply

    This looks so delicious! I love meals that come together so quickly too – this is going on my mid week meal list! yum!

    • jaimieeats
      Posted at 07:45h, 16 June Reply

      Thanks Robyn 🙂

Post A Comment