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Pasta puttanesca with olives and capers in tomato sauce.

Pasta Puttanesca

This pasta puttanesca is spaghetti tossed in a homemade tomato sauce that is flavored with olives, capers and herbs. A quick and easy dinner option that tastes like it came straight from your local Italian restaurant!
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 355kcal
Author Sara Welch


  • 12 ounces spaghetti pasta
  • 1/4 cup olive oil
  • 2 teaspoons anchovy paste
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper flakes or more to taste
  • 28 ounce can San Marzano whole tomatoes drained
  • salt and pepper to taste
  • 1/2 cup kalamata olives pitted and halved
  • 3 tablespoons capers
  • 2 tablespoons chopped fresh parsley


  • Cook the pasta in salted boiling water according to package directions.
  • Heat the oil in a large pan over medium heat. Add the anchovy paste, garlic and red pepper flakes to the pan.
  • Cook for 1-2 minutes, stirring constantly.
  • Coarsely chop the tomatoes then add them to the pan. Season the tomatoes with salt and pepper to taste.
  • Stir to combine the tomatoes and olive oil mixture. Bring to a simmer.
  • Cook for 8-10 minutes, stirring occasionally, until tomatoes have broken down and formed a sauce.
  • Stir in the olives and capers.
  • Drain the pasta and toss with the tomato sauce. Sprinkle with parsley, then serve.



Calories: 355kcal | Carbohydrates: 53g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 538mg | Potassium: 525mg | Fiber: 5g | Sugar: 7g | Vitamin A: 329IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 3mg