Puttanesca is a traditional Italian pasta dish that is not for the faint of heart. The flavors are very forward and in-your-face, but not in a bad way at all.
But make no mistake, this is no demure Fettuccine Alfredo; it's not a mindful Tagliatelle Carbonara.
The origins of the dish are disputed, but many believe that the name "puttanesca" was derived from the Italian word puttana, which roughly translates to "lady of the night" (to put in mildly).
And one commonly-believed theory is that Puttanesca was invented in a bordello in Naples as a quick meal for prostitutes to eat between "clients". Also, the common ingredients, the tomatoes and garlic and capers and olives are often considered to be aphrodisiac and aromatic qualities.
True or not, it is a quick and easy meal to prepare that smells, looks, and tastes like you were cooking all day.
I've used Bucatini in this recipe. Bucatini is a thick spaghetti that's hollow in the middle. If you don't have any, you can use spaghetti instead.
Lastly, before I share the recipe, I should note that I'm finding mixed opinions about grating a bit of Parmesan cheese on top. Some recipes include it, others don't. I personally think that this dish is flavorful enough without the cheese.
I've tried it both ways and prefer it without. But it's up to you completely.
Scroll down for the printable recipe card.
Bucatini Pasta Puttanesca
Makes 2 servings.
8 ounces bucatini (you can also use spaghetti)
1 tablespoon olive oil, plus more for drizzling
4 cloves garlic, coarsely chopped
1/4 - 1/2 teaspoon crushed red pepper flakes (depending on your tolerance for heat)
1/2 teaspoon anchovy paste
1 cup marinara sauce
1/2 cup Kalamata olives, halved
1/2 cup Castelvetrano olives, halved
1/4 cup capers, drained
1 tablespoon finely chopped fresh parsley
Fresh Parmesan, completely optional
Fill a large pot with water, add salt and bring to a boil. Add the bucatini and cook until al dente, about 8 minutes. Reserve 1/4 cup of the pasta water, then drain the bucatini.
Heat the olive oil in a skillet over medium heat. Add the garlic and red pepper. Cook until aromatic and the garlic is just starting to brown, about 2 minutes. Whisk in the anchovy paste.
Reduce the heat and add the marinara sauce, olives, and capers. Stir and cook until combined and heated through, about 3 minutes.
Add the bucatini to the skillet and use tongs to toss the pasta in the sauce. Add the reserved pasta water a little at a time until the sauce becomes silky and smooth.
Divide the pasta between plates, drizzle with additional olive oil, and garnish with the parsley. Serve with grated Parmesan, if desired.
