Pasta Alla Puttanesca

Hi everyone, this is Sammy!

I’ve always said, “We don’t just cook to impress – we cook to live, live to eat.” And today, I want to share with you one of my favorite Italian dishes: Pasta alla Puttanesca.

This recipe is simple, rustic, and bursting with umami – perfect for when you want a satisfying meal without overcomplicating things.

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My Journey with Italian Food

My love for Italian food started years ago when friends recommended a small Sydney restaurant, Buon Ricordo in Paddington. There, I tasted a bowl of pesto gnocchi with egg yolk and truffle oil – and it blew my mind.

That meal inspired me to travel to Italy for the very first time. From Amalfi to Rome, Florence, Milan, and Venice, I ate my way through the country and fell in love with Italian cooking.

When I returned to Orange, I wanted to share that passion with my community. That’s how Avido Ristorante was born – a place where we celebrate fresh, simple Italian food, made with love.

Why Alla Puttanesca Pasta?

Alla Puttanesca is a humble dish with bold flavors. Anchovies bring that deep umami kick, olives add briny richness, capers provide a little tang, and chili gives it warmth. Balanced with tomatoes, garlic, and fresh basil, it’s a plate that sings with flavor.

It’s also quick to make – perfect for weeknights or when you want to whip up something that tastes like Italy in under 30 minutes.

Ingredients

For the sauce:

• 2 large fresh tomatoes, peeled and chopped

• 1 can (400g) chopped tomatoes

• 3–4 cloves garlic, chopped

• 4–5 anchovy fillets

• ½ cup black olives, chopped

• 2 tbsp capers

• A handful of cherry tomatoes, halved

• Fresh basil leaves

• Olive oil (regular for cooking, extra virgin for finishing)

• Pinch of chili flakes (adjust to taste)

• Salt & pepper to season

• Freshly grated Parmigiano Reggiano

For the pasta:

• 400g spaghetti (or your favorite pasta)

• Generous pinch of salt for the pasta water

Method

1. Make the base sauce

   • In a thick-bottomed pot, heat olive oil gently and infuse with garlic until fragrant.

   • Add fresh and canned tomatoes, season, and simmer for 20–30 minutes until thickened.

2. Prepare the pasta

   • Bring a large pot of salted water to boil.

   • Cook spaghetti until al dente, then reserve a little cooking water.

3. Build the Puttanesca

   • In a pan, warm olive oil and sauté garlic until golden.

   • Add anchovies and stir until melted into the oil.

   • Toss in olives, capers, and chili flakes.

   • Stir in your tomato sauce and let it come together.

4. Combine

   • Add the pasta directly into the sauce, with a splash of pasta water.

   • Toss well, then finish with cherry tomatoes, fresh basil, and Parmigiano Reggiano.

5. Serve

   • Plate it up, drizzle with extra virgin olive oil, and sprinkle over more Parmesan if you like.

     
     

Garlic with Olive Oil

Tomato Pasta

Preparing Neapolitan Tomato Sauce

Cooking the Pasta

Alla Puttanesca Recipe

Combining Pasta & Sauce

Why is everyone obsessed with this pasta?

Combining Pasta & Sauce

Pasta Alla Puttanesca

Final Thoughts

This dish is everything I love about Italian food – simple, honest, and full of flavor. The saltiness of the anchovies and capers, the sweetness of the tomatoes, the heat of the chili, and the freshness of basil come together perfectly.

I hope you’ll give this Pasta alla Puttanesca a try at home. Remember – we don’t cook just to impress. We cook to live, live to eat.

Buon appetito! 🍝