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    Home » Recipes

    Puttanesca - Classic Neapolitan Pasta Recipe

    10th March 2021 by Jamie Raftery 5 Comments

    JUMP TO RECIPE

    Puttanesca is a classic Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, capers, anchovies, and garlic. This quick and easy vegan version omits the anchovies. The capers and Kalamata olives still provide plenty of umami saltiness, while the spirulina pasta provides a taste of the sea.

    pasta-puttanesca-served-in-a-bowl

    Origins of sauce puttanesca

    This classic dish emerged sometime after World War II when tomato-based sauces grew in popularity among the Italian middle class. There are many stories and tales as to where Puttanesca actually originated. You can read some of these interesting food history stories here.

    The ingredients for Puttanesca are simple: olives, capers, anchovies, garlic, and chili. Even these are interchangeable; in Naples, they don’t tend to use anchovies. But, as so often with Italian recipes, no two cooks put them together in the same way.

    100% vegan pasta puttanesca

    This recipe omits the traditional combination of anchovies. I am using spirulina pasta for a taste of the sea, but you are welcome to use any pasta you like. Try adding some of your favorite seaweeds for a seafood flavor.

    pasta puttanesco recipe

    What's the secret to a good puttanesca?

    Good fresh ingredients. Italian cooking is ingredient-driven. With the simplicity of Italian dishes, it's paramount to have good ingredients, cooked and served fresh out of the pan.

    pasta puttanesco ingredients

    Tomatoes - Foundation

    Tomatoes provide the backbone of the dish. In this recipe, I use vine-ripe cherry tomatoes. Some Puttanesca recipes call for tinned tomatoes, passata, or tomato puree for extra 'sauciness'. You may play around with this recipe and add some extra tomatoes if you prefer.

    Garlic - Flavour

    Italian cuisine, much like Thai cooking, nearly always starts with frying garlic and chili; sometimes shallot also. Source some good quality fresh garlic, mince it down, and gently fry in olive oil. Be careful not to burn it though or it will turn your sauce bitter. I fry the garlic together with the chili in this recipe.

    Read about the health benefits of garlic...

    Chili - Fire

    Some versions of Puttanesca use dried chili for their high impact, others like to use fresh chili for a more subtle and longer-lasting kick. In this recipe, I use fresh chili and you can add as much or little as you feel.

    Capers - Saltiness

    Capers add a floral, tangy, and salty flavor to this dish. They are salty because of the way manufacturers process and store them. Capers are brined or packed in salt, which is where the flavor comes from. They provide a pleasant rich sourness to the overall dish. To be used sparingly so as to not overpower the other flavors.

    Read more about capers here

    Olives - Kalamata

    Good quality, salty, and umami-rich olives are paramount here. Kalamata can be found in all good grocery stores. You can buy them already stoned. Slice them in ½ or ¼ to distribute them throughout the sauce nicely.

    Olive Oil - Richness

    I drizzle over some good-quality olive oil just before serving this recipe for extra richness.

    Parsley - fresh herbs

    Thinly sliced fresh flat-leaf parsley stirred for a couple of minutes before the end of cooking provides the ultimate fresh peppery tone to this dish. Some cooks choose to add dried oregano, coriander, or fresh basil, all of these combinations are enjoyable to eat, but flat-leaf parsley is my first preference.

    Salt - a taste of the sea

    The heat of the garlic and chili is countered by umami in the form of olives and capers. Salted capers and good quality Kalamata olives are a must here. I stir some in towards the end of cooking and sprinkle some more on top, so there are some nice bursts of umami saltiness dispersed throughout the dish, rather than everything mixed in together.

    Pasta shapes

    While Italy counted 250 - 260 types of pasta in the late 1800s, the number of traditional pasta shapes has been reduced to 55 - 60. Pasta is the ultimate comfort food, it's so versatile to cook with.

    For this particular recipe, I've used a Spirulina pasta made here in Phuket. It's made with only wheat and spirulina, providing a subtle taste of the sea from the spirulina algae, in place of the traditional anchovies.

    Puttanesca is the sauce and you are really free to use whatever pasta shape you have or like. I would advise using good quality fresh pasta of course. Many of the big brands are highly dried and mass-produced, they can also spike your sugar levels. There are lots of good quality and gluten-free pastas available now.

    pasta puttanesca ready to eat
    Fresh Pasta Puttanesca

    Equipment you will need

    You will not require any fancy equipment. All you'll need is:

    • Chopping board and knife
    • Garlic crusher or you can use your knife
    • Medium-sized saute pan for making the sauce
    • Medium-sized saucepan for cooking the pasta
    • Strainer
    • Wooden spoon
    • Serving Bowl
    2 bowls of pasta puttanesco

    How to make pasta puttanesca

    This recipe can be made in 15 minutes, from start to finish if you're organized! The full recipe and method are below, here are the bullet points.

    • Bring some lightly salted water to a boil, and cook pasta as per packet instructions.
    • In the meantime, finely chop the garlic and chili.
    • Gently cook garlic and chili in olive oil
    • Add the ½ cherry tomatoes with a pinch of salt and cook out for 6-8 minutes until soft.
    • Add a few splashes of water to make a sauce consistency.
    • Chop the capers and olives - finely chop and add to sauce.
    • Finely chop the parsley and add to the sauce.
    • Drain the pasta, toss in a little olive oil, and then mix through the sauce.
    • Check the seasoning and serve.
    tomatoes cooking for puttanesco
    adding the capers and olives to tomato sauce for puttanesco
    add the spirulina pasta to the puttanesca sauce
    pasta puttanesca mixed and ready to serve

    Recipe Variations

    • You can use any pasta for this recipe.
    • Try using a good quality passata or tomato sauce in place of the cherry tomatoes.
    • Basil, oregano, coriander, or rocket all work well in place of parsley.
    • Add as much or as little garlic and chili as you like to suit your taste.
    • Boost the protein content by adding some grilled, tempeh, tofu, or chickpeas.
    eating pasta puttanesca

    Serving suggestions

    This recipe is great served as a lunchtime dish, with a nice fresh salad. If you make extra, it can be heated up later as a snack! Try adding my Chickpea Socca recipe as a nice protein-packed flatbread.

    Let's get cooking some pasta puttanesca

    I hope you enjoy this recipe. Puttanesca sauce originated from humble beginnings. Hunger + Creativity for using what dried ingredients were left in the kitchen cupboard!

    📋 Recipe

    pasta-puttanesca-served-in-a-bowl

    Fettuccini Puttanesca

    Jamie Raftery
    Classic Italian pasta with tomato, caper, olives, garlic & parsley. 100% vegan
    5 from 4 votes
    Print Pin Save Go To Collections ShopGo to List
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Difficulties Beginner
    Course Pasta
    Cuisine Italian
    Servings 2 portions
    Calories 458 kcal
    Allergens Nut free, Sesame free, Soy free, Vegan

    Equipment

    • Weighing scales
    • Chopping board
    • Chefs knife
    • Containers
    • Frying pan - non stick
    • Saucepan - medium size
    • Serving bowl

    Ingredients
     
     

    • 150 g Fettuccini
    • 20 ml Olive oil
    • 10 g Garlic minced
    • 300 g Tomato - cherry cut in half
    • 20 g Capers rinsed and chopped
    • 50 g Black olives kalamata
    • 1 each Red chili - Thai sliced
    • 30 g Parsley Italian
    • 1 teaspoon Pink salt to taste
    • 1 teaspoon Black pepper - ground to taste
    Prevent your screen from going dark while cooking

    Instructions
     

    Preparation

    • Assemble all ingredients
    • Crush garlic clove
    • Rinse and finely chop capers
    • Wash and chop parsley
    • Drain and slice Kalamata olives

    To Cook

    • Boil some water, add salt, cook Fettuccine for 8 to 10 minutes, or as according to packet instructions.
    • Heat frying pan
    • Add olive oil, followed by crushed garlic; cook gently for 2 minutes
    • Add chili and tomatoes; cook out for 8-10 minutes
    • Add the chopped caper and olives to the sauce
    • Drain the cooked pasta.
    • Add the drained pasta to sauce, mix it all together
    • Add chopped parsley and check seasoning

    To Serve

    • Sprinkle with some extra olives and capers to garnish
    • Top with some fresh parsley leaf and a drizzle of olive oil

    Nutrition

    Nutrition Facts
    Fettuccini Puttanesca
    Serving Size
     
    200 g
    Amount per Serving
    Calories
    458
    % Daily Value*
    Protein
     
    13
    g
    26
    %
    Carbohydrates
     
    64
    g
    21
    %
    Fiber
     
    6
    g
    25
    %
    Fat
     
    18
    g
    28
    %
    Sugar
     
    6
    g
    7
    %
    Sodium
     
    1871
    mg
    81
    %
    Potassium
     
    643
    mg
    18
    %
    Cholesterol
     
    63
    mg
    21
    %
    Vitamin A
     
    2166
    IU
    43
    %
    Vitamin C
     
    57
    mg
    69
    %
    Calcium
     
    95
    mg
    10
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword High-fibre
    Did you make this recipe?Tag @the_holistic_chef on social media and hashtag it #holisticchefacademy

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    Reader Interactions

    Comments

    1. BREDA RAFTERY

      March 10, 2021 at 9:08 pm

      5 stars
      So delicious and so well detailed to make this healthy dish.

      Reply
      • Jamie Raftery

        March 10, 2021 at 11:03 pm

        Thank you Breda, happy cooking 🙂

        Reply
    2. Erik R

      March 16, 2021 at 12:01 pm

      5 stars
      Looks and sounds amazing.
      Looking forward to cooking and eating this sometime.
      Best wishes.

      Reply
    3. Thara

      August 24, 2021 at 6:46 am

      5 stars
      I love this recipe! It my favorite pasta dish...Thanks for sharing.

      Reply
      • Jamie Raftery

        August 26, 2021 at 11:17 pm

        I'm very happy you like it, happy cooking!

        Reply

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