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Pasta Puttanesca

  • Veg
  • 17 mins
  • Serves 4
  • Easy



Are you bored with the same basic red and white sauce pasta at home? Try Pasta Puttanesca to give your taste buds a visit to Naples..from your own kitchen only! Extremely easy to cook, and prepared in merely 20 minutes, Pasta Puttanesca is an appetizing main course to enjoy without putting in much effort.

Here is an easy-to-make recipe for you that will yield 4 servings.

Health Benefits

  • Pasta Puttanesca is made of ingredients that are all exceedingly healthy. Olives, garlic, anchovies and capers, the dish can definitely be considered a medicine along with being food.
  • Olive oil is healthy for the heart and reduces cardiovascular diseases.
  • Onions in the dish serve in reducing the risk of atherosclerosis and are full of quercetin that is a super-antioxidant. If you are looking to inhibit your aging, Pasta Puttanesca should be in your diet chart.
  • Garlic serves in fighting bacteria and acts in the same manner as blood pressure reducing drugs.
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How to Make Pasta Puttanesca

  1. Take a large pot of water and bring it to boil.
  2. Add pasta to boiling water and cook as per the given direction on the packet. Once done, drain it.
  3. In a large skillet, heat oil over medium heat and add garlic. Sauté until it is fragrant.
  4. Add parsley, olives, capers, anchovy paste, oregano and red pepper flakes, sauté for two minutes.
  5. Add tomatoes and let it simmer for 5 minutes.
  6. Stir in arugula and cook for one more minute until the greens fade marginally.
  7. Add pasta to the skillet and toss it with the sauce to combine.
  8. Garnish with grated cheese.


  • Pasta Puttaneca, in literal Italian is pronounced as “Spaghetti alla puttanesca.”
  • The meaning of Puttanesca is “the sauce of the ladies of the night.”
  • This dish was invented in the mid of 20th century in Naples.
  • Pasta Puttanesca was first mentioned in an Italian novel in 1961 by Raffaele La Capria. The dish became famous from there onwards.

The basic recipe of Pasta Puttanesca entails capers, olives, anchovies, and garlic, making it a little salty and aromatic.

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