Pasta Puttanesca (Neapolitan Anchovy Olive Caper Tomato Sauce)
Pasta puttanesca is a Neapolitan pasta sauce built from anchovies melted into olive oil, crushed whole tomatoes, black olives, capers, and peperoncino. The anchovies dissolve completely during cooking, leaving behind a deep umami foundation rather than a fishy taste. Olives and capers provide enough salt that additional seasoning is rarely needed. The entire sauce comes together in under twenty minutes using shelf-stable pantry ingredients.
Adjust Servings
Instructions
- 1
Heat olive oil in a pan with garlic, peperoncino, and anchovies; let anchovies melt.
- 2
Add crushed whole tomatoes and simmer 10 minutes.
- 3
Add olives and capers, simmer 5 more minutes.
- 4
Cook spaghetti al dente and toss into the sauce.
- 5
Top with chopped parsley and serve.
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