Fresh off a trip to St Barths where seafood pastas were basically a daily requirement, I came home fully committed to recreating that salty, briny, garlicky magic in my own kitchen. This Pasta Puttanesca hits all those vacation flavors but comes together fast enough for real life. If you’re looking for the perfect pairings, start with these recipes: Butter Lettuce Salad to start, a simple Roasted Asparagus and some Marinated Olives to nosh on because one can never have enough olives!
Pasta Puttanesca at a Glance
- 🕒 Total Time: ~30 minutes
- 👪 Servings: 4–6
- 🍝 Cuisine Type: Italian / Classic Pasta
- 🧂 Flavor Profile: Bold and briny with tomatoes, garlic, olives, capers, anchovies, and a hint of heat. Savory, salty, and deeply flavorful
- 📖 Dietary Info: Contains gluten and fish; dairy-free
- 📦 Storage Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water to loosen the sauce
- ⭐ Why You’ll Love It: A pantry-driven pasta packed with big flavor. Fast, satisfying, and perfect for when you want something punchy without a lot of fuss.
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Why I Love This Recipe
I love anything puttanesca because it is basically the ultimate clean out your pantry pasta, bold tomatoes, olives, capers, garlic, heat, all the good stuff. This version gets a major upgrade with flaked salmon which makes it feel a little more substantial and dinner party worthy, while still being ridiculously easy. It is one of those meals I lean on when I need something fast for the family, something impressive for friends, or honestly just something salty and cozy after a long day of running around with kids and testing recipes.
Jump to:
Ingredients
Substituions
Salmon:
- Canned tuna, the easiest swap and very classic puttanesca energy
- Cooked shrimp, stir in at the end just until warm
- Flaked roasted cod or halibut
Anchovies:
- 1 teaspoon anchovy paste
- Extra capers plus a splash of soy sauce or Worcestershire
- Skip entirely if needed, the olives and capers still bring plenty of flavor
Crushed tomatoes:
- Whole canned tomatoes, crush with your hands
- Fire roasted crushed tomatoes for a smokier vibe
- Cherry tomatoes cooked down, about 2 pints halved
Black + Castelvetrano olives:
- Kalamata olives
- All black olives
- All Castelvetrano (these are my current favs)
- Green Spanish olives
Basically use whatever jar is open in the fridge
Capers:
- Chopped cornichons or pickles
- Green olive brine splash
- Finely chopped preserved lemon for a fancy moment
Pasta:
- Spaghetti
- Linguine
- Bucatini
Fresh parsley + basil → herb swaps
- All parsley
- All basil
- Fresh oregano, use lightly
- Chives for a milder finish
- If no fresh herbs, add lemon zest at the end to brighten
How to Make
Bring a large pot of salted water to a boil.
In a large skillet, warm the olive oil with the garlic and anchovies over medium low heat. Cook, stirring occasionally, until the garlic is lightly golden and the anchovies begin to melt, about 1 to 2 minutes.
Add the drained crushed tomatoes, season with salt and pepper, and raise the heat to medium high. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens into a sauce, about 10 minutes.
Stir in the flaked salmon, black olives, Castelvetrano olives, capers, and red pepper flakes. Reduce heat to low and simmer gently while the pasta cooks.
Cook the fettuccine according to package directions until al dente. Reserve about ½ cup pasta water, then drain the pasta.
Add the pasta directly to the sauce and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
Taste and adjust seasoning. Garnish with chopped parsley and torn basil, and serve immediately.
🍝✨ Tips & Tricks for the Best Pasta Puttanesca
Salty, saucy, and wildly satisfying
- Use good-quality canned tomatoes. This sauce is simple, so the tomatoes matter. San Marzano-style if you can find them.
- Don’t skimp on the garlic and anchovies. They melt into the sauce and create deep, savory flavor without tasting fishy.
- Let the anchovies dissolve fully. Mash them into the oil until they disappear. That’s where the magic umami comes from.
- Bloom the chili flakes in oil. Adding them early helps release their flavor and gives the sauce a subtle kick.
- Add olives and capers toward the end. This keeps them bright and briny instead of overcooked and dull.
- Salt carefully. Between olives, capers, and anchovies, this dish already has salt built in. Taste before adding more.
- Cook the pasta just shy of al dente. It’ll finish cooking in the sauce and soak up all that bold flavor.
- Reserve plenty of pasta water. A splash helps emulsify the sauce and coat every noodle beautifully.
- Finish with fresh herbs. Parsley adds freshness and balances the richness.
- Serve immediately. Puttanesca is best hot and glossy, right out of the pan.
FAQ's
Can I use leftover salmon in this Pasta Puttanesca?
Yes, this is perfect for leftover roasted, grilled, or even poached salmon.
Can I skip the anchovies in Pasta Puttanesca?
You can, but they add serious umami. If skipping, increase garlic slightly and add extra olives or capers.
Is Pasta Puttanesca spicy?
Only if you want it to be. Control the heat with the red pepper flakes.
What pasta shape works best for a Pasta Puttanesca?
Fettuccine, spaghetti, linguine, or bucatini all work great.
Similar Recipes
Pasta Puttanesca
Ingredients
- 2 tablespoons olive oil
- 6 cloves garlic roughly chopped
- 2 anchovy filets chopped
- 28 ounce can crushed tomatoes
- Kosher salt and freshly ground black pepper to taste
- 1 cup cooked salmon roughly an 8 ounce fillet
- ½ cup pitted black olives rough chop
- ½ cup pitted castelvetrano olives rough chop
- 2 tablespoons capers
- Crushed red pepper flakes to taste
- 1 pound fettuccine
- Chopped fresh parsley for garnish
- Torn fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil.
- In a large skillet, warm the olive oil with the garlic and anchovies over medium low heat. Cook, stirring occasionally, until the garlic is lightly golden and the anchovies begin to melt, about 1 to 2 minutes.
- Add the drained crushed tomatoes, season with salt and pepper, and raise the heat to medium high. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens into a sauce, about 10 minutes.
- Stir in the flaked salmon, black olives, Castelvetrano olives, capers, and red pepper flakes. Reduce heat to low and simmer gently while the pasta cooks.
- Cook the fettuccine according to package directions until al dente. Reserve about ½ cup pasta water, then drain the pasta.
- Add the pasta directly to the sauce and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning. Garnish with chopped parsley and torn basil, and serve immediately.
Notes
- Use good-quality canned tomatoes. This sauce is simple, so the tomatoes matter. San Marzano-style if you can find them.
- Don’t skimp on the garlic and anchovies. They melt into the sauce and create deep, savory flavor without tasting fishy.
- Let the anchovies dissolve fully. Mash them into the oil until they disappear. That’s where the magic umami comes from.
- Bloom the chili flakes in oil. Adding them early helps release their flavor and gives the sauce a subtle kick.
- Add olives and capers toward the end. This keeps them bright and briny instead of overcooked and dull.
- Salt carefully. Between olives, capers, and anchovies, this dish already has salt built in. Taste before adding more.
- Cook the pasta just shy of al dente. It’ll finish cooking in the sauce and soak up all that bold flavor.
- Reserve plenty of pasta water. A splash helps emulsify the sauce and coat every noodle beautifully.
- Finish with fresh herbs. Parsley adds freshness and balances the richness.
- Serve immediately. Puttanesca is best hot and glossy, right out of the pan.
Can you use anchovy paste instead of anchovies? If so, how much anchovy paste should we add?
1-2 tbsp of the paste!
This is so good and so easy!! Never heard of it until SATC. Charlotte wanted to serve at Miranda's baby shower. lol. I was intrigued. Found this recipe. Shocked how delicious and simple this is to make. Highly recommend!!