A super tasty tomato-based traditional Italian pasta sauce brimming with the bold and flavours of anchovies, olives and capers. If you're hungry and in hurry puttanesca pasta sauce is the perfect meal for you. If you need to rustle up something when you're slightly drunk puttanesca is also a solid choice because it is seriously simple to make and super speedy.
Within 25 minutes, this one will be on your table. Make sure you top it with fresh parmesan, parsley and drizzle with a little truffle oil if you're feeling decadent.
I started making Puttanesca around 8 years ago when I first started dating my husband. He showed me how to make it and since then I've made it A LOT. I've tweaked it over the years and added balsamic, fresh basil and truffle oil . Black olives have been swapped for green and a variety of pastas have been trialled.
Puttanesca pasta sauce lends itself to spontaneity because you can make it without planning to. It's likely you'll have most of the ingredients in the pantry and if you're missing a couple it will still work out well. I am sharing my puttanesca perspective here and I really hope you enjoy it as much as I do, but I also encourage you to experiment and make this dish your own.
How to make puttanesca pasta:
Time needed: 25 minutes.
- Onions and garlic
Gently fry onions until soft in olive oil on a medium/low heat, add crushed garlic and anchovies and cook on a low heat for a further minute
Cook the pasta in a large saucepan of generously salted water
- Chopped tomatoes and seasoning
While the pasta boils, add chopped tomatoes with fresh basil, dried oregano, smoked paprika, balsamic vinegar, salt and black pepper and simmer on a low/medium heat until the tomato sauce is reduced - for around 10 minutes.
- Olives and capers
Add capers and your favourite olives.
Which olives should you eat with puttanesca?
Traditionally black olives, but I say the best olives are the ones you like the most. I'm not a huge fan of black olives so I either add green olives or kalamata, depending on what's in my fridge.
Which pasta is best to eat with puttanesca?
Again this one is up to you. Traditionally it's spaghetti or linguine, but I've also made it with fusilli, penne and rigatoni - they're all solid choices in my opinion.
Parsley or basil?
Both! I add some basil to the sauce and parsley to garnish, but it doesn't have to be this way. The puttanesca will work perfectly well with just one of these or a combination of both,
Dry white wines such Sauvignon Blanc or Viognier and light Italian reds like Chianti pair up well with puttanesca.
Can you reheat puttanesca?
Yes you can, it will keep in the fridge for up to 3 days. I recommend saving the sauce alone and making a fresh batch of pasta when you come to eat it, but if you have leftover pasta it's also safe to reheat the pasta with the sauce on the hob or in the microwave.
Can you freeze puttanesca pasta?
The sauce for freeze well for up to three months. You could freeze it with the pasta too, but it will taste much better if you rustle up a fresh batch of pasta when you eat the defrosted sauce.