Rigatoni Puttanesca (Pasta Alla Puttanesca)

A super tasty Rigatoni Puttanesca otherwise known as (Pasta Alla Puttanesca). This recipe will show you how to whip up a sauce brimming with the bold flavours of anchovies, olives and capers.

This 25-minute Pasta Alla Puttanesca lends itself to spontaneity and busy weeknights, just like my Fusilli Alla Vodka and Linguine Al Pesto along with lots of the other speedy recipes you'll find on my pasta recipes page. 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.

The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

Puttanesca with Rigatoni

Puttanesca is a classic Italian pasta sauce known for its bold and robust flavours. It originates from southern regions of Italy, and is often referred to as "alla puttanesca,". This roughly translates to "in the style of a prostitute" as the quick and easy nature of the dish meant it could be prepared by ladies of the night between clients.

The sauce offers a harmonious blend of salty, spicy, and savoury flavours. It's commonly served over spaghetti or other long pasta, but is just as enjoyable served with short pasta varieties like rigatoni.

Ingredients:

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.

• Rigatoni pasta can be cooked while you make the sauce. Ensure you reserve some pasta water to add to the sauce if it needs a little extra moisture.
• Anchovies are fienly chopped and cooked in the sauce. They add salty and briny flavour to the dish.
• Chopped tomatoes form the base of the sauce.
• Fresh basil leaves for a hint of freshness.
• Dried oregano. You can also use 3 times the amount of fresh.
• Smoked paprika adds a smokey taste to the sauce.
• Balsamic vinegar (optional) brings a hint of rich and sweet acidity.
• Capers provide a briny zing.
• Olives. Traditionally, black olives are used, but feel free to choose the ones you fancy, if you're not a fan.

Which pasta is best for puttanesca?

When it comes to choosing the perfect pasta for your puttanesca sauce, you've got lots of options. Spaghetti is the classic go-to, but there are lots of other types of pasta that taste great with this bold and zesty sauce.

Rigatoni is a great choice for puttanesca because its ridged, tube shape is great at holding onto the chunky ingredients in the sauce giving you a burst of flavour with every mouthful.

You can also use other short pasta shapes like fusilli and penne.

Substitutions:

Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.

• Rigatoni pasta: Feel free to use another pasta shape like fusilli, penne, spaghetti or linguine.
• Anchovies: Substitute with anchovy paste, fish sauce, or omit and add extra salt to taste.

Variations:

• Vegan: Omit the anchovies for a vegan-friendly version. You can also use vegan Parmesan cheese or nutritional yeast for a cheesy finish.
• Add seafood such as shrimp, mussels, or clams.
• Incorporate cooked chicken for extra protein.
• Add veggies like bell peppers, zucchini, and mushrooms.
• With red pepper flakes or fresh chopped chilli for a spicy kick.
• Add a dollop of cream for a richer creamy sauce.
• Use whole wheat pasta or gluten-free pasta to make a healthier or gluten-free puttanesca.

Recipe steps:

*Be sure to see the recipe card below for the full ingredients list & instructions!*

1. Gently fry the onions until soft in olive oil on a medium/low heat, add minced garlic and anchovies and cook on a low heat for a further minute
2. Cook the pasta in a large saucepan of generously salted water
3. While the pasta boils, add chopped tomatoes with fresh basil, dried oregano, smoked paprika, balsamic vinegar, black pepper and simmer on a low/medium heat until the tomato sauce is reduced - for around 10 minutes.
4. Add capers and your favourite olives.

🍽️ Serving suggestions

• Crusty bread: To mop up any remaining sauce on your plate. It's perfect for savouring every last bit of flavour.
• Salad: Accompany your puttanesca pasta with a simple green salad dressed in a light vinaigrette. This Rocket and Tomato Salad will also go nicely.
• Wine recommendation: Dry white wines such Sauvignon Blanc or Viognier and light Italian reds like Chianti pair up well with puttanesca.

More Traditional Italian pasta recipes:

You can find these alongside lots of other speedy pasta dishes on my Italian Recipes page.

Rigatoni Puttanesca (Pasta with Capers and Anchovies)

Author: Helen

A traditional Italian pasta sauce brimming with bold, smokey and salty flavours. Puttanesca is straightforward, speedy and superbly satisfying. An ideal weeknight meal for those who are hungry and in a hurry.

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Equipment

• ▢
  frying pan
• ▢
  colander
• ▢
  garlic crusher
• ▢
  Parmesan grater

Ingredients

 

1x2x3x

• ▢ 2 tablespoons olive oil
• ▢ 2 medium onions finely chopped
• ▢ 4 cloves garlic minced
• ▢ 8 anchovy fillets finely chopped (Note 1)
• ▢ 2 14 oz (400 g) cans chopped tomatoes
• ▢ 1 handful basil leaves torn
• ▢ ½ tsp dried oregano (Note 2)
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon balsamic vinegar optional
• ▢ 1 teaspoon sugar
• ▢ ½ teaspoon black pepper
• ▢ 14 oz (400 g) rigatoni pasta (Note 3)
• ▢ 1 cup (140 g) of your favourite olives quarted (Note 4)
• ▢ 4 tbsp capers

To finish (optional)

• ▢ parmesan grated
• ▢ parsley finely chopped
• ▢ Truffle Oil
• ▢ Freshly ground black pepper

Instructions

 

• Pour the olive oil into a frying pan and cook the onion on a medium to low heat until soft and translucent.
• Add the crushed garlic and chopped anchovies, cook for a further minute
• Add the chopped tomatoes, basil leaves, oregano, smoked paprika, balsamic vinegar (if using), sugar and black pepper and simmer on a low to medium heat for 10 minutes until the sauce has reduced.
• Meanwhile, cook the pasta according to packet instructions in a large pan of generously salted water. Reserve a little water before draining.
• Once the sauce has reduced stir in olives and capers.
• Add the cooked rigatoni to the puttanesca sauce when it's ready, along with 1-2 tablespoons of the reserved pasta water if the sauce needs a little extra moisture.
• Serve immediately topped with freshly grated Parmesan, chopped parsley, ground black pepper and a drizzle of truffle oil.

Notes

1. Anchovies: Substitute with anchovy paste, fish sauce, or omit and add extra salt to taste.
2. Dried oregano: You can also use 3 times the amount of fresh.
3. Rigatoni: You can also use other short pasta shapes like fusilli and penne or long pasta varieties like spaghetti or linguine. 
4. Olives: Traditionally, black olives are the preferred choice, but feel free to choose the ones you fancy, if you're not a fan.

Storage

Cooked puttanesca pasta will keep in the fridge for up to 3 days. If you're planning to make ahead, I recommend saving the sauce and making a fresh batch of pasta when you come to eat it. You can reheat on the stove or in the microwave. The sauce can be frozen for up to three months.

 

 

Nutrition

Serving: 1 servingCalories: 500kcalCarbohydrates: 78gProtein: 21gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 21mgSodium: 1150mgPotassium: 395mgFiber: 4gSugar: 4gVitamin A: 303IUVitamin C: 1mgCalcium: 95mgIron: 3mg

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