When in Doubt, Make Puttanesca
She’s bold, briny, and built from the pantry.
PUTTANESCA
A flavor-packed pantry staple that stands its ground.
The actual origin of this sweetly named “whore’s pasta” is hazy - but one thing’s certain: she packs a punch.
Some say it was whipped up between appointments at the whorehouse - a cheap, quick pantry meal made from whatever was on the shelf. Others claim it was born out of late-night hunger, when few ingredients lingered, and a classic tomato sauce was doctored up.
Whatever her story, I love this sultry, spicy lady. Puttanesca’s a regular in our house and couldn’t be easier to throw together.
BASE
Start with good olive oil, garlic, and chili.
Melt in some anchovies - they dissolve right into the oil, adding that deep, salty umami.
BUILD
Add your capers to the soffritto, then pour in the tomato purée.
Let it simmer gently - just enough time for everything to get friendly - then toss in your black olives for the final hoorah. Dried oregano is a nice last addition or if you’ve got some fresh parsley lying around, shower it on top before serving.
This sauce takes as much time as it takes for your pasta to cook. Boom-boom!
FINISH
Cook your pasta a few minutes before al dente, then finish it right into the bubbling sauce so it can soak up every drop of that bold flavor.
Another note: this pasta does NOT need cheese. She’s got enough going on already.
I rarely even add salt to the sauce - maybeee the tiniest pinch - but taste it first, to see where you stand. I even salt my pasta water lightly, since the anchovies, olives, and capers bring plenty of their own.
VARIATIONS
*Not into little fish? No problem. Just up the capers and olives for that briny depth, maybe even a splash of caper juice for good measure.
*Out of garlic, or want even more flavor? Make your soffritto with diced white onion.
*Don’t have tomato? GASP. Try a white version - trust me. A handful of chopped parsley and toasted breadcrumbs add a little je ne sais pas.
*Want more protein? Toss in a nice, drained jar of tuna or mackerel at the end - it adds body and richness that pair beautifully with either the red or white version.
*And as for pasta shape - long is best for this chunky sauce. Think spaghetti or linguine - they catch all those bits in the best way.
Why I Love It
Puttanesca is unapologetic. She’s bold, briny and simple to throw together. A few humble ingredients and a little heat, can go a long way.
Keep Cooking with Confidence
If this kind of pantry magic speaks to you, you’ll love our guides on how to stock and cook from your pantry like a pro.
Grab our Mediterranean Pantry Musts – the streamlined guide for making regular meal magic happen, with customizable pantry pasta blueprints.
Like the spirit of this sauce - we’re all about unfussy, flavor-first templates, built to make you a more confident, creative cook.
