Made from pantry staples, this Spaghetti Puttanesca recipe is a quick, comforting dinner the whole family will enjoy. Mostly canned ingredients mean it can be on the table in about 20 minutes.
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Easy Pantry Puttanesca Pasta
Pasta Puttanesca is one of those go-to pantry meals you can make in a pinch. I always keep the basic ingredients on hand so I can pull this together when the fridge is empty and I need dinner fast. It’s simple, bold, and satisfying.
The dish has humble origins: the story goes an Italian cook created it late at night for a guest after the kitchen had closed, using whatever was available in the pantry. That spirit of flavor from simple ingredients is exactly what makes puttanesca so appealing.
My version stays true to the classic but includes a couple of small tweaks to deepen the sauce and round out the flavor. I swap traditional white wine for red for a fuller, less sharp profile, and I use kitchen-ready (stone-ground) tomatoes for a slightly saucier texture. These adjustments keep the dish quick while giving it a smoother, more cohesive sauce.
This recipe is consistently a hit at my table. Ready? Let’s go through what you’ll need and how to make it.
Pasta Puttanesca Recipe
You will need the following ingredients:
- Tinned anchovy fillets in oil – Small 2oz tins are common in the canned fish section. I often use the oil from the tin for cooking, but you can add extra olive oil instead. Anchovy paste works as a substitute.
- Garlic – Fresh minced garlic is best, though jarred minced garlic works in a pinch. If you use dried minced garlic, use about half the amount called for fresh.
- Olive oil – Use a good-quality oil for the best flavor.
- Black and green olives – Kalamata olives can substitute for either variety. Halve them to make serving and eating easier.
- Capers – These are pickled flower buds that add a bright, briny pop. Drain them before adding to the sauce.
- Kitchen-ready tomatoes – A 28oz can of stone-ground tomatoes provides a nice saucy texture. If needed, diced or whole canned tomatoes (lightly crushed) will work.
- Red wine – Any red you enjoy will do; I prefer a red blend for a rounded flavor. The alcohol cooks off during simmering.
- Spaghetti – A 16oz box cooks nicely with this amount of sauce; it yields about 8 servings.
If you like heat, add a pinch of red pepper flakes to the sauce.
Making Spaghetti Puttanesca
1. Bring a large pot of water (about 6 quarts) to a rolling boil. Salt generously and cook the spaghetti until al dente, usually around 8 minutes. Reserve about a cup of pasta water before draining.
2. While the water heats, make the sauce. In a large skillet over medium-high heat, drain the oil from the anchovy tin into the pan and add a little extra olive oil if needed. Heat until shimmering.
3. Roughly chop the anchovies and add them to the skillet with the garlic. Cook for 2–3 minutes until fragrant, taking care not to burn the garlic.
4. Deglaze the pan with the red wine, scraping any browned bits from the bottom. Add the olives, drained capers, and kitchen-ready tomatoes. Simmer over medium-high heat, stirring occasionally, until the sauce thickens, about 8–10 minutes.
5. Add the drained spaghetti to the sauce in the large pot (it’s often easier to combine there than in the skillet) and toss to coat. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
6. Serve immediately, garnished with grated Parmesan and chopped parsley if you like.
Does the anchovy make puttanesca taste fishy? What does puttanesca taste like?
No—anchovies do not make the dish taste fishy. They melt into the sauce and contribute savory umami and depth rather than a strong fish flavor. Puttanesca has a bold, salty, and tangy profile from the olives, capers, and tomatoes.
What to serve with pasta puttanesca?
A crisp salad, such as Caesar or a simple spinach salad, pairs nicely. Roasted vegetables are another excellent choice—roasted broccoli or crispy roasted baby potatoes are great sides that complement the salty, savory sauce.
Does puttanesca keep well? How do I reheat it?
Puttanesca reheats well. To prevent dried-out pasta, add a little liquid before reheating—reserved pasta water is ideal. Lightly moisten the leftovers, stir, and microwave in short intervals until warm. This helps restore creaminess and prevents the noodles from drying.
Looking for more pasta dishes? You might like these:
- Summer Spaghetti Carbonara
- Crockpot Bolognese Sauce
- White Chicken Chili Mac & Cheese
- Healthier Cajun Chicken Pasta
- Sheet Pan Gnocchi
Pasta Puttanesca
Made from pantry staples, this Puttanesca recipe is a quick, convenient dinner that comes together in about 20 minutes.
5 minutes
15 minutes
20 minutes
Ingredients
- 1 2oz tin fillet anchovies + oil
- 4 teaspoons minced garlic OR 8 garlic cloves, minced
- 1 teaspoon olive oil
- 1 cup black olives, halved
- 1 cup green olives, halved
- 1 3.5oz jar capers, drained
- 28oz can kitchen-ready tomatoes
- 1/2 cup red wine
- 1 16oz box spaghetti
Instructions
- Bring 6 quarts of water to a boil in a large pot. Salt the water and cook the spaghetti until al dente, about 8 minutes. Reserve about 1 cup of pasta water, then drain.
- While the water heats, prepare the sauce. In a large skillet over medium-high heat, drain the oil from the anchovy tin into the pan, add olive oil, and heat until shimmering. Roughly chop the anchovies and add them with the garlic. Cook 2–3 minutes until fragrant.
- Deglaze the skillet with the red wine, scraping any browned bits from the bottom. Add the olives, capers, and tomatoes. Simmer, stirring occasionally, until the sauce thickens, about 8–10 minutes.
- Combine the drained pasta and sauce in the large pot, tossing to coat. Add reserved pasta water if needed to loosen the sauce. Serve immediately with optional Parmesan and parsley.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 221
Total Fat: 10g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 6mg
Sodium: 1125mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 4g
Protein: 7g
Nutritional data is approximate and will vary with ingredient choices and portion sizes.
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