My mom has been making puttanesca sauce with pasta (usually linguine) for years. I have only made it on my own a few times, but it’s really not difficult to make. A while ago I took photos when I made it and I recently made it again with my mom at my parents’ house and took video for a Reels.
The recipe we use is based off one from Allrecipes and the only changes we make is that we make more pasta than the recipe calls for (more pasta, less sauce) and we use anchovy paste instead of real anchovies.
For the recipe you’ll need:
- olive oil
- chopped tomatoes
- anchovy filets (I use anchovy paste)
- tomato paste
- red pepper flakes
In a skillet, heat oil over low heat and add in the minced garlic and stir around until golden. Add in the chopped (and drained) tomatoes. Cook for a few minutes. Then, add in anchovy paste, tomato paste, capers, olives (pitted), and red pepper flakes. Cook for about 10 minutes, stirring occasionally.
While the sauce is cooking you should cook your pasta. You can use any pasta you want, but I usually use linguine.
Easy to make and so good! The sauce keeps well in the refrigerator for a while too so you can make a batch and just make pasta whenever you want and add the sauce.