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Pasta Puttanesca

Pasta Puttanesca

Pasta Puttanesca is an Italian classic. A tangy and somewhat salty pasta dish, it’s become a staple throughout kitchens the world over.

Pasta Puttanesca

This is Neapolitan-vegetarian version of famous Italian spaghetti alla puttanesca, or as it’s more commonly known, Pasta Puttanesca. This version is prepared without anchovies but, if you like, you can add 3 anchovies in Step 2, together with garlic, olives and capers.

The sauce is traditionally served with spaghetti, although you can serve it with any other type of pasta.

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Zrinka Baker
Course Primi
Servings 4 servings


  • 2 Tbsp olive oil
  • ½ cup minced onion
  • 3 cloves garlic chopped
  • ¾ cup pitted olives roughly chopped
  • 2 Tbsp capers
  • ½ teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • ? cup chopped parsley
  • 1 teaspoon dried oregano
  • ¼ cup chopped fresh parsley
  • salt and black pepper to taste


  • Heat the oil in a large skillet over a medium flame. Add the onions and saute until soft.
  • Add garlic, olives, capers, red pepper flakes and oregano to the skillet, and saute for 2 minutes more.
  • Add the tomatoes and parsley and simmer until sauce is thicken slightly. Season with salt and pepper.
  • Serve with pasta (like spaghetti) and grated Parmesan cheese.


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