Have you ever made a pasta puttanesca recipe? It’s a spicy Italian pasta sauce with a somewhat dubious namesake: see the What is pasta puttanesca? section below for what it means in Italian! Not only is it easy to make, but its incredibly robust flavor also makes for a flavorful and satisfying meal. It’s a perfect, simple meal to whip up for guests, or even on a weeknight. The key to this pasta puttanesca recipe is the olives – make sure to get good quality Kalamata olives! If you’re not an olive person, I’d still give this one a try. Kalamata olives straight out of the jar have a strong taste, but within the sauce they make for a wonderful flavor that’s not too overpowering.
What is pasta puttanesca?
Often associated with Naples, Italy, puttanesca is a rich sauce made from anchovies, capers, olives, and sometimes garlic, chili peppers, and red pepper flakes. Although generally served with spaghetti, pasta puttanesca can work with any long pasta shape. We used bucatini with this pasta puttanesca, a type of pasta that’s basically a hollow spaghetti noodle. What does pasta puttanesca mean? Literally in Italian it’s “spaghetti in the style of a whore”. Historians don’t quite know why. But according to this source, it isn’t too far-fetched to say that the powerful mix of anchovies, olives, and capers might have something in common with the scent of a mid-century Italian prostitute. Either way, it’s an incredibly delicious simple pasta dish that’s appropriate for people of all ages, despite the name! We’ve omitted the anchovies from our pasta puttanesca recipe, but you can add them in if desired (3 to 4 minced, or 2 tablespoons anchovy paste). Overall, we found this adaption suited our tastes with just the right amount of spice and not too much oil (as some pasta puttanesca versions can tend towards the oily side). We’ll definitely be adding this one to our repertoire – future dinner guests, beware!
How to store pasta puttanesca sauce
This sauce will keep well in the fridge for four to five days, but you can also store it in the freezer for up to three months. To freeze this pasta puttanesca, let it cool to room temperature before transferring it to an air-tight container (mason jars work well for this). You can also freeze the sauce in freezer-safe bags; lay the bags flat on a baking tray until frozen, then store them in the freezer however you’d like. Freezing the bags of sauce on a tray makes it easier to store them, as they take up less space this way. When you’re ready to enjoy this sauce, simply pop a jar into your fridge until thawed, then reheat on the stove.
Looking for more Italian recipes?
Outside of this pasta puttanesca recipe, here are a few more of our favorite Italian recipes:
Italian Vegetable and Gnocchi SoupVegan Pesto Pasta 15-Minute Gnocchi with Romesco SaucePumpkin Sage Stuffed ShellsGemelli Pasta with Fire Roasted TomatoesCreamy Almond Milk Pasta with HerbsCacio e Pepe (Cheese and Pepper Pasta)Best Margherita PizzaOrecchiette Pasta with TomatoesVegan Pasta Marinara
This pasta puttanesca recipe is…
Pescatarian. For vegetarian, omit the anchovy paste. For vegan, dairy-free and plant-based, omit the Parmesan garnish. For gluten-free, use gluten-free pasta. 5 from 1 review
