Martha's Puttanesca

4.5

(10)

This quick pasta uses just pantry ingredients and comes together in the time it takes the penne to cook.

Servings:

2

Martha’s puttanesca recipe is a delicious take on this spicy, deeply savory pasta classic. One of the joys of puttanesca sauce is that it’s made with six ingredients you probably already have in your kitchen—capers, olives, anchovies, red pepper flakes, garlic, and canned tomatoes. There’s no cheese, dairy, or anything from the refrigerator. It comes together fast—in the time it takes to cook the pasta—making it a marvelous any-night dinner that’s both easy and special. While you can serve puttanesca with any pasta, Martha opted for penne because it’s a thicker pasta and pairs well with a hearty sauce like this.

puttanesca pasta in white bowl — Credit:
David M. Russell

Directions

Cook penne:

Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook according to package directions. Drain.
Saute garlic, red pepper flakes, and anchovies:

Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, red pepper flakes, and anchovies, if desired, mashing with a wooden spoon. Cook, stirring, until garlic is fragrant, about 2 minutes.
Add tomatoes, capers, and olives and cook:

Add tomatoes and their juices, roughly cutting with kitchen shears or breaking up tomatoes with hands. Stir in capers, if desired, and olives. Bring to a boil and immediately reduce to a simmer. Season with salt and pepper. Let simmer until thickened, 5 to 10 minutes.
Mix pasta with sauce and serve:

Add pasta to skillet; toss to combine, and serve garnish with basil, if desired.

Martha's Puttanesca

Directions

Cook penne:

Saute garlic, red pepper flakes, and anchovies:

Add tomatoes, capers, and olives and cook:

Mix pasta with sauce and serve:

Other Pasta Recipes With Anchovies, Olives, or Capers to Try

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