Pasta Puttanesca Recipe

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Master the art of Glossy Pasta Puttanesca with this 30-minute Italian pantry staple. Learn the professional "Mantecatura" technique to create a silky, brine-forward sauce using anchovies, capers, and olives. Perfect for high-quality bronze-cut spaghetti.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Difficulty: Easy

Servings: servings

Calories: 556kcal

Author: Nora from Savory Nothings

Ingredients

12 oz spaghetti high-quality bronze cut is extra-delicious here because the recipe is so simple, but regular spaghetti work perfectly fine
salt
5 tablespoons olive oil
4 cloves garlic crushed
red pepper flakes optional
4 canned anchovies optional (but very much recommended!)
5 oz black olives halved lengthwise and pitted (I usually try to buy unpitted fresh/deli olives, Italian if available or else Kalamata for the best flavor)
2 heaping tablespoons small capers in salt preferred (rinse well!, but in brine works in a pinch)
1 (14.5-oz) can diced tomatoes not drained (the better the quality, the tastier the dish!)
½ cup packed fresh parsley finely chopped
cracked black pepper to taste

Instructions

Prep:
You need a wide skillet for this recipe to provide accurate surface area.
Get your ingredients ready.
Pasta water: 
Before you begin, start boiling a large pot of water for the pasta. Once the pasta water is boiling, salt generously and cook the spaghetti until JUST al-dente. Drain, reserving a cup of pasta cooking water, and set aside.
12 oz spaghetti, salt
Sauté: 
While the pasta water is coming to a boil, place a large skillet over medium-low heat. Once hot, add the oil and sauté the crushed garlic and red pepper flakes (if using) for 30 seconds, just until fragrant.
Add the anchovies (if using) and sauté for 30-60 more seconds, until they fall apart in the oil.
Add the olives and capers and continue sautéing for 1 more minute.
Finally, add the drained diced tomatoes and HALF of the chopped parsley and sauté for 2 more minutes, stirring often.
5 tablespoons olive oil, 4 cloves garlic, red pepper flakes, 4 canned anchovies, 5 oz black olives, 2 heaping tablespoons small capers, 1 (14.5-oz) can diced tomatoes, 0.25 cup packed fresh parsley
Simmer: 
Cover the sauce with a lid and simmer over low heat for 8-10 minutes. Season very lightly with salt.
Finish:
Add the cooked pasta to the sauce in the skillet and simmer over medium heat for a few minutes, adding ½ cup of pasta water, and more as needed 2 tablespoons at a time, until the sauce is glossy, the pasta is fully cooked and coated in a clingy sauce.
Serve:
Taste and adjust salt/pepper to your taste. Serve immediately with the remaining chopped parsley!
0.25 cup packed fresh parsley, cracked black pepper

Notes

The "Al Dente" Rule: Pull your spaghetti from the boiling water 2 minutes before the package directions suggest. The pasta must be slightly undercooked so it can finish its final minutes in the skillet, absorbing the savory sauce during the process of finishing the cooking in the skillet without becoming mushy.
Emulsifying the Gloss: If your sauce looks oily or separated once the pasta is added, don't panic. Add an extra splash of starchy pasta water and toss vigorously over medium-high heat. The agitation is what binds the fats and liquids into that signature mirror-like finish. Using high-quality bronze-cut pasta is highly recommended as its rough texture releases more starch, ensuring a thicker, more cohesive emulsion.
Salt Management: This dish relies on "salt-forward" ingredients (anchovies, olives, capers). Always taste the sauce last — after the pasta and water have been incorporated — before adding any extra salt.

Nutrition