Here’s my classic puttanesca recipe, or in other words a piece of Italian sun on your plate! This delicious and world famous puttanesca consists of some great Italian flavors: tomatoes, capers and olives.
Well I guess that it is time for a delicious bowlful of puttanesca pasta!
Have you made puttanesca before?
It is a very straight forward Italian pasta sauce. I’m sure that you have your very own favorite pasta alla puttanesca recipe!
Puttanesca spaghetti is also a family favorite here, you will find it quite often on our dinner table. We love the pop of those capers in that sauce. And it’s also a great alternative for that other classic Italian delight: a good old spaghetti sauce, also known as ragu.
You probably know what pasta ‘alla puttanesca’ means.
I only couldn’t find the real story behind it. There are a lot of speculations and theories going around on the internet. Mostly about some rather spicy ladies of the streets, or something like that…. However none of the theories are conclusive.
So let’s skip that history part for now. And go straight to this delicious plate of Italian delight because that’s what we’re here for.
Best Italian Spaghetti Puttanesca Recipe
Don’t worry, this dish tastes great even if you don’t know its background information.
Puttanesca consists of some great flavors: tomatoes, capers and olives. It can also contain a couple of salted anchovy fillets. But I didn’t have any in my fridge that day, which is not normal because we love anchovies.
So that makes this puttanesca a vegetarian dish as well! But feel free to add them when you gently fry off the garlic right in the beginning.
What I always add to my puttanesca sauce is a splash of balsamic vinegar, my secret ingredient when I make tomato sauces! It gives this puttanesca tomato sauce an extra deeper flavor and extra richness…
Do you love simple Italian tomato sauces?
Then also check out my pasta marinara!
Best Italian Pasta alla Puttanesca Recipe
- 9 oz dry spaghetti (250 g)
- 12,5 oz canned chopped tomatoes (350 g)
- 10 black olives pitted and chopped
- 2 tbsp capers in brine
- 2 garlic cloves
- 1 tbsp balsamic vinegar
- 2 tbsp fresh parsley chopped
- olive oil
- chili powder
- Pour a generous splash of olive oil in a large non-stick pan and add the chopped garlic and a pinch of chili powder.
- Place the pan over medium heat and gently simmer the garlic for 2 minutes until a little golden. Then add the chopped black olives.
- Cook for another 2 minutes. Now add the chopped tomatoes and salted capers.
- Stir well and bring the tomato sauce to a rolling boil. Then turn the heat lower and simmer the sauce for 10 more minutes under a lid. Stir regularly. In the meantime fill a large pan with water, season with a good dash of salt and bring it to a boil. Add the pasta and cook until tender.
- Once the tomato sauce is done simmering, pour in the balsamic vinegar.
- Stir and check the seasoning. Add extra salt, balsamic vinegar or chili pepper to taste if necessary. Drain the pasta well and add it to the tomato sauce.
- Stir well to combine all the ingredients. Transfer the pasta puttanesca onto plates and garnish with the freshly chopped parsley. Serve piping hot.