Can I use anchovy paste instead of canned anchovies?

Yes! Anchovy paste can be a convenient substitute. Use about 1 teaspoon for every 3 to 4 anchovy fillets. Just stir it into the oil early on so it dissolves and distributes evenly.

How spicy is this Spicy Anchovy Pasta Puttanesca Recipe?

It has a moderate level of heat from the red pepper flakes, which can be easily adjusted up or down depending on your spice tolerance. Start with a half teaspoon and add more if you like a stronger kick.

Can this recipe be made vegetarian or vegan?

Traditional puttanesca relies heavily on anchovies for its umami depth, but for a vegetarian or vegan version, you can omit them and boost flavor with extra capers, olives, and a splash of soy sauce or mushroom-based seasoning.

What type of pasta works best with puttanesca sauce?

Long, flat pastas like spaghetti, linguine, or fettuccine work best because they hold the chunky sauce well and distribute the flavors evenly. But you can also try bucatini for an interesting twist.

Spicy Anchovy Pasta: A Flavor-Packed Weeknight Favorite

Name: Spicy Anchovy Pasta Puttanesca Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 cup finely chopped onion; 3 cloves garlic, finely chopped; 3 to 4 canned anchovies, chopped; 2 tablespoons tomato paste; 1/2 teaspoon red pepper flakes; 1 (28-ounce) can crushed tomatoes; 2 teaspoons dried oregano; 2 tablespoons small (non-pariel) capers; 3/4 cup (95g) pitted olives (black or green), roughly chopped; 1 pound spaghetti, linguine, or fettuccine; Salt; Extra virgin olive oil, for drizzling; 1/4 cup chopped fresh parsley

Description

Pasta Puttanesca is a vibrant and flavorful Italian dish featuring a tangy tomato sauce infused with anchovies, olives, capers, and garlic, served over al dente pasta. This easy-to-make recipe is perfect for a quick yet delicious dinner that bursts with bold Mediterranean flavors.

Ingredients

Scale

Sauce

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 cloves garlic, finely chopped
3 to 4 canned anchovies, chopped
2 tablespoons tomato paste
1/2 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
2 teaspoons dried oregano
2 tablespoons small (non-pariel) capers
3/4 cup (95g) pitted olives (black or green), roughly chopped

Pasta

1 pound spaghetti, linguine, or fettuccine
Salt
Extra virgin olive oil, for drizzling
1/4 cup chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Heat the pasta water. Bring a large pot of salted water to a rolling boil, adding 1 tablespoon of salt for every 2 quarts of water. While the water heats, begin preparing the sauce.
Cook the onions, anchovies, and garlic. Heat 2 tablespoons of extra virgin olive oil over medium heat in a large, deep sauté pan. When hot, add the finely chopped onions and cook until soft and translucent, about 4 to 5 minutes. Stir in the chopped anchovies along with some of their oil and cook briefly. Add the minced garlic and cook for another minute until fragrant.
Make the sauce. Stir in 2 tablespoons of tomato paste and cook for 2 minutes, stirring occasionally. Add the crushed tomatoes, 2 teaspoons dried oregano, 1/2 teaspoon red pepper flakes, chopped olives, and capers. Bring the mixture to a simmer, then reduce heat to low and maintain a gentle simmer for 10 to 15 minutes.
Cook the pasta. Once the salted water is boiling, add the pasta. Cook according to package instructions until al dente, usually about 9 to 12 minutes. Before draining, reserve about 1/2 cup of the pasta water to adjust the sauce’s consistency if needed.
Finish the sauce. Stir the 1/4 cup chopped fresh parsley into the sauce. If the sauce is too thick, add some reserved pasta water to thin it to desired consistency.
Serve. Drain the pasta and transfer it to a large bowl. Toss with a drizzle of extra virgin olive oil to prevent sticking. Add a ladleful of the puttanesca sauce and mix gently to combine. Serve in shallow bowls with additional sauce on top as desired.

Notes

Save some pasta water to adjust sauce thickness and help the sauce adhere to the pasta better.
Use good quality extra virgin olive oil for the best flavor.
You can substitute black olives if green olives are not available.
Adjust red pepper flakes to control the spiciness of the dish.
Anchovies dissolve into the sauce and add depth of flavor, but can be omitted for a vegetarian version.
Serve with crusty bread to soak up the delicious sauce.

Nutrition

Serving Size: 1 serving
Calories: 427 kcal
Sugar: 9 g
Sodium: 659 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 72 g
Fiber: 6 g
Protein: 14 g
Cholesterol: 3 mg