The Ultimate Easy Weeknight Dinner
We all have those days where the last thing you want to do is spend hours in the kitchen. When hunger hits and you need something satisfying, this Pasta Puttanesca is a true lifesaver.
It relies on pantry staples you likely already have, making it a budget-friendly cooking win for any busy household. Plus, it tastes like it came straight from a restaurant.
Here is what makes this recipe work.
Ingredients for Pasta Puttanesca
You do not need anything fancy to put this together. Gather these simple, everyday ingredients:
- 1 (28-ounce) can whole peeled San Marzano tomatoes, drained
- ¼ cup extra-virgin olive oil
- 1 shallot, finely chopped (⅓ cup)
- ¼ teaspoon sea salt
- 3 garlic cloves, finely chopped
- ¼ teaspoon red pepper flakes
- 2 tablespoons capers
- ½ cup pitted kalamata olives, roughly chopped
- 12 ounces spaghetti pasta
- ¼ cup chopped fresh parsley, plus more for garnish
How to Make Pasta Puttanesca
Prepare the Tomatoes
Place the drained tomatoes in a large bowl and use your clean hands to crush them into a chunky consistency. Set the bowl aside for a moment while you heat up your skillet.
Build the Flavor Base
Heat the olive oil in a large skillet over medium heat. Add the shallot and salt, cooking for about 4 to 5 minutes until they soften up nicely.
Sizzle the Aromatics
Add the chopped garlic, red pepper flakes, capers, and olives to the pan. Let everything sizzle together for about 2 minutes.
Now it starts to smell amazing.
Simmer the Sauce
Pour in your crushed tomatoes and let the sauce cook for 8 to 10 minutes. This allows the bold, savory flavors to develop perfectly.
Cook the Spaghetti
Meanwhile, bring a large pot of salted water to a boil. Cook your spaghetti until it is perfectly al dente, then reserve about 1 cup of that starchy pasta water before you drain it.
This part makes all the difference.
Combine and Serve
Add the cooked pasta and ½ cup of the reserved pasta water into the skillet with your tomato mixture. Toss everything over low heat for 1 to 2 minutes until the noodles are glossy and coated in sauce.
This is where it comes together.
Finish with Freshness
Remove from heat, toss in the fresh parsley, and give it one final stir. Season to taste and serve immediately with an extra sprinkle of parsley on top.
Tips for Pasta Puttanesca
Reserve the Pasta Water
That starchy water is liquid gold. It helps your sauce cling to the pasta perfectly, creating a restaurant-quality finish that ties the meal together.
Don’t Skimp on the Olives
Using good quality kalamata olives provides that signature briny, salty punch that defines this dish. Make sure they are pitted and chopped well so you get a bit of flavor in every bite.
Why You’ll Love Pasta Puttanesca
- Incredibly easy to whip up in under 30 minutes.
- Uses affordable, long-lasting pantry ingredients.
- Perfect for a quick family meal when time is tight.
- Naturally simple and deeply satisfying.
Final Thoughts on Pasta Puttanesca
This recipe proves that you don’t need a laundry list of expensive ingredients to make a memorable meal. It is a practical, quick, and comforting dish that earns its spot in your weekly rotation. Keep the ingredients on hand and enjoy a delicious dinner anytime you need it.
Easy 20-Minute Pasta Puttanesca
Ingredients
- 1 (28-ounce) can whole peeled San Marzano tomatoes, drained
- 1/4 cup extra-virgin olive oil
- 1 shallot, finely chopped (1/3 cup)
- 1/4 teaspoon sea salt
- 3 garlic cloves, finely chopped
- 1/4 teaspoon red pepper flakes
- 2 tablespoons capers
- 1/2 cup pitted kalamata olives, roughly chopped
- 12 ounces spaghetti pasta
- 1/4 cup chopped fresh parsley, plus more for garnish
Instructions
- Place the drained tomatoes in a large bowl and use clean hands to crush them into a chunky consistency; set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the shallot and salt to the skillet, cooking for 4 to 5 minutes until soft.
- Add the chopped garlic, red pepper flakes, capers, and olives to the pan and sizzle for 2 minutes.
- Pour in the crushed tomatoes and simmer for 8 to 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Reserve 1 cup of starchy pasta water before draining the spaghetti.
- Add the cooked pasta and 1/2 cup of reserved pasta water to the skillet with the sauce.
- Toss over low heat for 1 to 2 minutes until the noodles are glossy and well-coated.
- Remove from heat, stir in the fresh parsley, and serve immediately with an extra sprinkle of parsley.