This is another one of the easy pasta recipes I brought home after living in Italy. It doesn’t get much tastier than a simple small batch Puttanesca recipe. Pasta with olives, fresh basil, and garlic add a deep robust flavor, Mangia! Pasta recipes for one are the ultimate easy dinner. I highly recommend making this recipe for two because the leftover sauce is amazing the next day! However if you don’t want leftovers, just half the recipe ingredients.
Here are a few more favorite easy pasta-for-one recipes to enjoy including easy roasted red pepper sauce or an individual serving of lemon ricotta pasta. For a hearty meal, try this small slow cooker sausage and peppers recipe.
If you have any extra sauce left over, it’s perfect to spread over lightly toasted French bread for a late-night snack.
Ingredients Notes
- Garlic – Use as much garlic as you like, but at least one clove to flavor the sauce.
- Olive oil – Use an Extra Virgin Olive Oil
- Tomatoes – If you don’t want to open a can of whole tomatoes, you can also use fresh Roma or Campari tomatoes and add it about a tablespoon of tomato paste..
- Pitted olives – I buy Kalmata’s from the olive bar, but use whichever variety you prefer. Buying from the olive bar at the grocery store is economical and avoids wasting a can of sliced olives. If you use canned olive, store the unused portion in a small mason jar and cover and refrigerate.
- Capers – These add a nice spicy flavor,
- Canned Anchovies – Even if you don’t like anchovies, don’t skip them as they just add a little bit of depth to the sauce, and they DON’T taste fishy. If you really don’t want to use them, you can add additional olives.
- Calibarian Chilies: The chilies add a distinct spicy kick, reminiscent of an Arrabiatta. but if you prefer a milder dish, you can reduce the amount or substitute with a pinch of red pepper flakes.
- Pasta – I prefer spaghetti for this sauce but feel free to use what you have on hand. Penne or Linguini is equally as good with this recipe.
Step-by-Step Recipe Directions
1. Heat oil, saute anchovies and garlic.
2. Add the olives, peppers, and capers.
3. Add tomatoes.
4. Stir, add basil.
Serve and Garnish
Cooking Tip
If cooking the pasta beforehand, drain, but don’t rinse. Sprinkle a little olive oil on the pasta while still in the Colander. Use tongs to toss the pasta, lightly coating it with the olive oil. This keeps the pasta from sticking.
A 10-inch skillet is enough to make the sauce, and toss the cooked pasta to coat with the sauce.
Yes, use a Roma or Campari tomato and add tomato paste. If using fresh, make sure the tomatoes are nice and ripe.
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Spaghetti alla Puttanesca Recipe
Ingredients
Recipe Directions
- Bring a large pot of water to a boil. Be sure to heavily salt the water. Heat olive oil in a medium skillet over medium heat. Add the garlic and anchovies. Cook for about a minute, breaking up the anchovies.6 ounces spaghetti, 3 tablespoons extra virgin olive oil, 3 cloves garlic
- Add the olives, capers, and Calabrian chilies to the skillet. Stir constantly and cook for another 2 minutes until the ingredients are sizzling.¼ cup black olives, 1 tablespoons capers, 1½ teaspoon Calabrian chilies in oil
- Add the whole peeled tomatoes and their juices into the skillet. Crush the tomatoes with a spoon or your hands and stir everything together. Bring the sauce to a simmer, then reduce the heat to medium-low. Let it cook for about 10-15 minutes.2 anchovy fillets
- Add the spaghetti to your boiling water. Cook for 2 minutes LESS than the package directions. The pasta will be very firm. Reserve at least 1 cup of the pasta water. Drain the pasta and immediately add it to the skillet with the sauce. Add the parsley and about ½ cup of the reserved pasta water. Cook for the final 2-3 minutes, tossing the pasta vigorously with tongs. Add more pasta water if needed.1 can 15-ounce can of diced tomatoes (San Marzano are best)
- Remove the pan from the heat. Taste and adjust seasoning with salt and black pepper if needed. Serve immediately. Garnish with parsley, Parmesan cheese, and a drizzle of extra virgin olive oil.¼ cup fresh flat-leaf parsley, Salt and black pepper, Parmesan cheese
Nutrition
Notes
- Be sure to use the highest quality ingredients you can afford. San Marzano tomatoes, a quality extra virgin olive oil, and firm, flavorful olives will make a real difference in a dish like this.
- Be careful not to brown the garlic too much, as this can make it bitter.
- Calabrian chilies add a distinct spicy kick, but if you prefer a milder dish, you can reduce the amount or substitute with a pinch of red pepper flakes.
- Crushing the whole peeled tomatoes by hand or with a spoon helps create a rustic, chunky sauce. If you prefer a smoother texture, you can use an immersion blender for a few pulses before simmering.
- Cooking the pasta two minutes less than the package directions will allow it to finish in the sauce without it becoming mushy.
Tried this recipe?
Let us know how it was!Storage and Reheating
Let the pasta and sauce cool to room temperature before transferring to an airtight container. Stored this way, it will keep in the refrigerator for up to three days.
To reheat, warm the pasta in a skillet over medium-low heat, adding a splash of water or olive oil to loosen the sauce as needed.
Avoid using the microwave if possible, as it can make the pasta gummy. If you do use a microwave, cover the dish and heat in short bursts, stirring in between, to help maintain texture.