Total Time
Prep 20 mins
Cook 25 mins

I know, I know, lots like this posted here but this one's thick and chunky with bold flavors.

Ingredients Nutrition


  1. In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp salt and add pasta. Stir well and cook about 12 minutes or until just tender, al dente.
  2. As soon as you put water on to boil, start sauce. In a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, 2 minutes, being careful not to burn. Add onion, salt, pepper, basil, thyme, and oregano and stir, cooking for 5 minutes. Add anchovies and anchovy oil, raise the heat to medium high and cook 1-2 minutes, stirring and mashing up the anchovies.
  3. add tomeatoes, using your hands to crush them up a bit, and add all the juice. Add bay leaf and red pepper flakes and simmer 5 minutes. Add olives and capers and simmer andother 5-10 minutes. Taste and adjust seasoning.
  4. Drain pasta and place in a large bowl. Toss with warm puttanesca sauce and serve.


Most Helpful

I was looking for a Puttanesca sauce that does not require wine. Now I found it!! Excellent and easy to make. I used two servings of this sauce and added cooked shrimp and served it over pasta. Next time I make this recipe, I will add chicken to it.

Diane S May 20, 2013

This is truly outstanding and chock-full of flavor! I made this exactly as posted, using all fresh herbs and a 28-oz. can of whole cherry tomatoes. I did not chop the kalamata olives, but just halved them. I served this over rigatoni, and it was perfect! A wonderful, wonderful recipe! You only need one puttanesca recipe, and this is it!

JackieOhNo! December 10, 2012

This was a good, easy pasta to make. Had all the ingredients at home (except the anchovies, which I omitted). I sprinkled some feta cheese on top for extra flavor!

HawaiianBaker June 20, 2012

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