I love this classic Italian pasta. I’t weird, wonderful, delicious, and super-quick to pull together. Linguine tossed in a sauce built on anchovies, olives, capers, and tomatoes, with a few splashes of red wine. The anchovies melt into olive oil with garlic until they’re barely recognizable, creating a incredible, salty, savory base.
The result is a sauce that’s bold, intense, and somehow extremely well-balanced, even if the ingredients themselves sound like they would clash.
The story goes that Italian prostitutes made this sauce because the smell of anchovy-infused garlic and olive oil would draw clients from the street. Whether that’s true or not, the aroma is awesome. It’s the kind of thing that fills your kitchen and makes everyone in the family ask what you’re cooking. 
One of the best things about a good puttanesca, is that it’s comfort food that comes together very quickly. The sauce simmers for 15-20 minutes while the pasta cooks, then everything gets tossed together. Serve it with crusty bread and red wine, preferably the same bottle you used for the sauce.
How to Make Linguine Puttanesca
Build the Base
In a large skillet, add enough olive oil to coat the bottom. Heat over medium and add the chopped onions. Sauté until lightly golden brown, about 4-5 minutes.
Add the anchovy fillets along with any oil from the jar. Use a wooden spatula to break down the anchovies in the olive oil until they dissolve.
Add the chopped garlic and red pepper flakes and continue sautéing for another 2 minutes until the garlic deepens in color.
Add Wine and Tomatoes
Pour in the red wine and let it reduce slightly, about 2-3 minutes. Add the tomato sauce and water. Stir everything together.
Add Olives and Capers
Stir in the chopped olives and capers. Let the sauce simmer for 15-20 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
Toss and Serve
Add the cooked linguine directly to the sauce and toss until the pasta is coated. Serve in large bowls, garnished with shaved Parmesan and fresh basil. Serve with crusty bread.
Recipe Notes
Don’t skip the anchovies. They dissolve into the oil and provide the savory backbone of the sauce. If you’re worried about fishiness, trust the process. They melt away and add umami, not a fishy taste.
Use oil-packed anchovies, not salt-packed. They’re easier to work with and come with flavored oil you can add to the sauce.
Breaking down the anchovies completely is key. Mash them with the back of the spatula until they’re fully incorporated into the oil.
Use a decent red wine you’d actually drink. It doesn’t need to be expensive, but avoid cooking wine.
Kalamata olives have the best flavor for this dish. Don’t substitute with canned black olives.
If you prefer less saltiness, reduce the amount of capers or rinse them before adding.
The sauce can be made ahead and reheated. It tastes even better the next day once the flavors have had time to develop.
Tomato puree makes a smoother sauce. Tomato sauce (the kind with some seasoning already added) works too.
Cook the pasta just until al dente. It will finish cooking slightly when tossed with the sauce.
This pasta is traditionally served without cheese in Italy, but Parmesan adds a nice salty, nutty finish if you want it.
Leftovers keep for 3-4 days in the fridge. Reheat gently with a splash of water or broth to loosen the sauce.
Linguine Puttanesca
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Comfort food at its best! Homemade pasta puttanesca tossed in a rich tomato sauce.
Ingredients
- 1 pound linguine, cooked
- Olive oil (enough to coat the pan)
- 1/2 red onion, chopped
- 2-3 anchovy fillets
- 2 garlic cloves, chopped
- 1/2 teaspoon red pepper flakes
- 3/4 cup red wine
- 3 cups tomato sauce or tomato puree
- 1/4 cup water
- 1 cup kalamata olives, pitted and chopped
- 1/2 cup capers
- Freshly shaved Parmesan for garnish
- Fresh basil for garnish
- Crusty bread for serving
Instructions
- In a large skillet, add enough olive oil to coat the bottom. Heat over medium and add the chopped onions. Sauté until lightly golden brown, about 4-5 minutes.
- Add the anchovy fillets along with any oil from the jar. Use a wooden spatula to break down the anchovies in the olive oil until they dissolve. Add the chopped garlic and red pepper flakes and continue sautéing for another 2 minutes until the garlic deepens in color.
- Pour in the red wine and let it reduce slightly, about 2-3 minutes. Add the tomato sauce and water. Stir everything together.
- Stir in the chopped olives and capers. Let the sauce simmer for 15-20 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
- Add the cooked linguine directly to the sauce and toss until the pasta is coated. Serve in large bowls, garnished with shaved Parmesan and fresh basil. Serve with crusty bread.
Notes
- Don’t skip the anchovies. They dissolve into the oil and provide the savory backbone of the sauce. If you’re worried about fishiness, trust the process. They melt away and add umami, not a fishy taste.
- Use oil-packed anchovies, not salt-packed. They’re easier to work with and come with flavored oil you can add to the sauce.
- Breaking down the anchovies completely is key. Mash them with the back of the spatula until they’re fully incorporated into the oil.
- Use a decent red wine you’d actually drink. It doesn’t need to be expensive, but avoid cooking wine.
- Kalamata olives have the best flavor for this dish. Don’t substitute with canned black olives.
- If you prefer less saltiness, reduce the amount of capers or rinse them before adding.
- The sauce can be made ahead and reheated. It tastes even better the next day once the flavors have had time to develop.
- Tomato puree makes a smoother sauce. Tomato sauce (the kind with some seasoning already added) works too.
- Cook the pasta just until al dente. It will finish cooking slightly when tossed with the sauce.
- This pasta is traditionally served without cheese in Italy, but Parmesan adds a nice salty, nutty finish if you want it.
- Leftovers keep for 3-4 days in the fridge. Reheat gently with a splash of water or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 70
- Fiber: 5
- Protein: 12
- Cholesterol: 20
If you liked this, you are going to love these favorite Italian recipes:
Rustic Italian Meatball and Potato Soup
Italian Sausage and Fennel Rigatoni
Risotto allo Zafferano: Italian Saffron Risotto
Mahi-Mahi with Italian Tomato and Caper Sauce
Frequently Asked Questions
How do I ensure the anchovies dissolve properly in the sauce?
Make sure to use a wooden spatula to break down the anchovy fillets in the olive oil as they cook; this helps them melt into the sauce, creating the savory base.
Can I use a different type of pasta instead of linguine?
While linguine is traditional for puttanesca, you can substitute it with spaghetti or any other long pasta, but keep in mind the cooking time may vary.
Is it necessary to add red wine to the sauce?
The red wine enhances the flavor profile of the sauce, but if you prefer to omit it, you can add a splash of extra olive oil or vegetable broth for moisture.
It does really work even if it sounds weird. Delicious
Bookmarked, coming back to it for sure!
Welcome back!
As a pasta lover, I have always skipped the puttanesca on menus because of the anchovies, but this convinved me to try it. Oh, wow, talk about missing out!! This is fantastic, new favorite pasta – acquired!!
Yay, that’s great news! Happy that you took the plunge!