Puttanesca Sauce

Why You’ll Love This Recipe

I love this recipe because it’s big on flavor with minimal effort. The garlic, olives, and capers give the sauce a salty, briny punch that balances beautifully with the sweetness of the tomatoes. It’s versatile, pairs with any pasta shape I have in the pantry, and reheats well for meal prep. Plus, it’s a budget-friendly dish that feels fancy enough to serve to guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 5 cloves garlic, minced

• 1/3 cup olive oil

• 1/4 cup capers

• 2/3 cup olives, pitted

• 14 oz chopped tomatoes

• 1 tablespoon crushed red pepper

• Salt and black pepper, to taste

Directions

1. In a casserole or large skillet, I heat olive oil over medium heat.

2. I add the minced garlic and fry for about 1 minute, just until lightly golden.

3. I stir in the olives, capers, and chopped tomatoes.

4. I season with crushed red pepper, salt, and black pepper.

5. I cover the pan with a lid and let the sauce simmer on medium heat for about 10 minutes, stirring occasionally.

6. I serve it hot over pasta of my choice.

Servings and timing

This recipe makes 4 servings.

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

Variations

• Anchovy boost: Traditional puttanesca often includes anchovies—I sometimes add a couple of fillets for extra depth.

• Chunkier sauce: I use whole canned tomatoes and crush them by hand for a rustic texture.

• Spicy version: I double the crushed red pepper for extra heat.

• Herby twist: Fresh basil or parsley stirred in at the end adds brightness.

• Olive variety: Kalamata olives give a stronger flavor, while green olives make it milder.

Storage/Reheating

I store leftover sauce in the fridge for up to 4 days in an airtight container. It also freezes beautifully for up to 2 months. To reheat, I warm it gently on the stovetop, adding a splash of water if it’s too thick.

FAQs

Can I make this ahead of time?

Yes, the flavors deepen as it sits, making it even better the next day.

What pasta works best with puttanesca?

I love it with spaghetti, but linguine, penne, or even rigatoni work well.

Do I need to use both olives and capers?

Yes, I think both are important—the olives give body and richness, while the capers add brightness and tang.

Can I make this without spice?

Of course. I skip or reduce the crushed red pepper if I want a milder sauce.

How can I thicken the sauce?

I let it simmer uncovered for a few extra minutes until it reduces to the consistency I like.

Conclusion

Puttanesca Sauce is proof that simple pantry ingredients can create something extraordinary. With its briny, garlicky, tomato base, this quick sauce transforms plain pasta into a bold, satisfying meal in under 20 minutes. Whether I’m cooking for myself or serving guests, it’s always a winner.