Classic Pasta Puttanesca with Olives, Capers and Chili Flakes

This classic Italian pasta puttanesca is a bold, flavorful dish that comes together quickly. The sauce is simmered with salty capers, briny olives, spicy chili flakes and fresh garlic, then tossed with al dente pasta and finished with fresh basil and Parmesan.

Perfect for a weeknight dinner, this recipe delivers big flavor with minimal effort. Serve it as a main course or alongside a simple green salad.

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Ingredients

1 lb pasta (such as spaghetti or linguine)View ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

4 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1/2 tsp red pepper flakesView ingredient guideLike ingredientDislike ingredient

1 (28 oz) can crushed tomatoesView ingredient guideLike ingredientDislike ingredient

1/2 cup pitted Kalamata olives, halvedView ingredient guideLike ingredientDislike ingredient

3 tbsp capers, drainedView ingredient guideLike ingredientDislike ingredient

1/4 cup fresh basil leaves, choppedView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

Salt and black pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
3. Stir in crushed tomatoes, olives and capers. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Add the drained pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency.
5. Remove from heat. Stir in fresh basil and half the Parmesan. Season with salt and pepper to taste.
6. Serve immediately, topped with remaining Parmesan.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like spaghetti, linguine or fettuccine works well. Short pasta like penne or rigatoni also works.

Can I make this dish vegan?

Absolutely. Omit the Parmesan or use a vegan Parmesan substitute. The sauce itself is vegan.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.