How to Make Pasta Puttanesca

Spaghetti Puttanesca is a perfect weeknight dish - if you don't mind the garlic breath. It's made from inexpensive pantry staples and packs a powerful punch of flavor. Best of all, it's ready in just about 15 minutes start to finish.

"Puttanesca" literally translates to "in the style of prostitutes," supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan prostitutes would lead customers to their doors. This is one of those stories that seem, in the words of Douglas Adams, apocryphal or at least wildly inaccurate. That said, it's a fitting title—puttanesca packs an aromatic punch and then some.

WHY IT WORKS:

- Using a low volume of water for the pasta increases the water's starchiness, which will help to bind the sauce.
- Finishing the pasta in the sauce coats each noodle with flavor.

NOTES:

I don't recommend using a Microplane, grater, or garlic press in this application, as the garlic will end up burning before it can really flavor the oil. Check out our guide on how to chop capers and olives for detailed instructions.

INGREDIENTS:

1/2 pound (225g) dried spaghetti
Kosher salt
6 tablespoons (90ml) extra-virgin olive oil, divided
4 medium cloves garlic, thinly sliced or finely chopped by hand (see note above)
4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy)
Large pinch red pepper flakes
1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note above)
1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note above)
1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14 ounce can)
Small handful minced fresh parsley leaves
1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
Freshly ground black pepper
1 (5-ounce; 140g) can oil-packed tuna (optional)

DIRECTIONS

1. Place spaghetti in a large skillet, sauté pan, or saucepan and cover with water. Add a small pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking.

2. Meanwhile, in a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.

3. Add tomatoes, stir to combine, and bring to a bare simmer. Continue to simmer until pasta is cooked to just under al dente (about 1 minute less than the package recommends).

4. Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.

5. Add a few tablespoons of pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Stir in remaining olive oil, parsley, and cheese.

6. Season with salt and pepper. (Be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients.) If using, stir in canned tuna and break it up with a fork. Serve immediately with more grated cheese at the table.

[clem]

These older episodes are great, but I really love the newer more relaxed episodes where he isn't as scripted and is just having a normal day.

[mugensamurai]

Made this for a call girl the other day and she loved it. Thanks Kenji!

[MakianTheWorld]

I'm gonna... punch that spaguetti
And reduce it to its original ingredients!

[BaFunGool]

Great Video, The prostitutes cooked this dish for their clients via double burner stove/ electric hot plate in Naples where this culinary delight originated from, though many other Italian provinces try to lay claim of this dish. Sun dried tomatoes were predominantly used. Some substitute sardines for anchovies, whereas dish calls for anchovies. All ingredients need no refrigeration. Been noticing this dish on many menus. Viva Naples and Bari too, Bon Appetite.

[DuwangKaizer]

To be honest, I was brought here thanks to JoJo's Bizarre Adventure: Diamond is Unbreakable and A Series of Unfortunate Events!

[gregharris]

Looks great. I always add a small can of tomato paste after the anchovies dissolve and then about 1/3 cup of red wine until reduced, then add my crushed tomatoes and capers, olives. It gives it a bit more body and depth. Yours looks good too.

[tetrulz]

Reminds me of A series of unfortunate events.

[Lurkur]

After watching your video 2 years ago, I made this with home made pasta and it was a winner! since then I´ve made it many times and everybody loves it. thanks very much for sharing this.

[say-cred]

2:56 I thought he was going to say "there's a seat reserved in hell for ..."

[DonLaVange]

yes, I agree completely with the notion that the appropriateness of cheese in a dish with seafood rests entirely on how it tastes, not the so-called "authentic" traditions that people want to cite. I use reggiano or pecorino with this dish, with scallops, with clams and other shellfish. It just tastes good!

[Sparker]

My wife and I gave you're recipe a try.... it was a hit! Thank you for sharing that.

[fgfg]

Love puttanesca! My favorite sauce! I sometimes add walnuts depending on my mood.

[scottrowe]

Spaghetti alla Puttanesca is one of my all-time favorite meals. I've probably made it a hundred times, but yours still looks better, Kenji. I'll have to try it your way, next time, and see if it improves my game. Thank you. Stay safe and take care.

[dandemsky]

You're the best YouTuber there is.

[MoneyWiseMentor]

Why would you dislike the video? Well done.

[CaboWabotv]

thank you for putting cheese. I hate the no cheese rule for seafood pasta

[Lightspeednina]

Great video, Kenji, I liked your straight to the punch approach, execution, and I'm sure it's as delicious as it looks.

[adamchurvis]

DEFINITELY Pecorino Romano rather than Parmigiano-Reggiano! If you're going balls-out with pungency, pair with a sheep's milk cheese.

[pamelagadsden]

Yummm!

I came across this by accident and dinner time was approaching.
A hit!

[anniefano]

Loving the ASOUE related comments in here.