Easy Pasta alla Puttanesca | 🇮🇹 Authentic Italian Recipe

Get ready for one of Southern Italy’s boldest and most flavorful pasta dishes 🍝🔥 —
Pasta alla Puttanesca is savory, briny, spicy, and absolutely unforgettable.

In this video, I’ll show you how to gently melt anchovies with garlic and chili in extra virgin olive oil to build a deep umami base, then deglaze everything with crushed canned tomatoes to create a rich, intense sauce packed with olives and capers.
The sauce is simmered until perfectly concentrated, then the linguine finish cooking directly in the pan with a splash of pasta water to create a silky, restaurant-style coating.
Fresh parsley adds brightness and balance to this classic Italian masterpiece 🇮🇹.

This is authentic Italian home cooking — simple pantry ingredients transformed into huge flavor with the right technique.

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🍳 Tools I use in this video (Affiliate Links):

Frying pan I use*: https://amzn.to/457BeFy
Cutting Board I use*: https://amzn.to/4aXxg66
Gas stove I use*: https://amzn.to/48RJcoA

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👉 Full ingredients & recipe are listed below.

🌟 Perfect if you’re looking for:
• Easy Italian pasta recipes
• Anchovy pasta recipe
• Pasta alla Puttanesca authentic
• Mediterranean pasta dishes
• Quick pantry pasta ideas

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✨ In this recipe, you’ll learn:
• How anchovies dissolve into a savory flavor base
• Why olives and capers define Puttanesca sauce
• How to balance saltiness, acidity, and heat
• Why pasta should finish cooking in the sauce
• The authentic Italian method for Puttanesca

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👉 Don’t forget to subscribe to HomeCookingWith_Kev for more easy, authentic, and flavor-driven Italian recipes — and join me in making home cooking simple, soulful, and delicious!

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🔹 Chapters:

00:00 – Intro
00:27 – Preparing the ingredients
01:25 – Building the sauce
02:24 – Finishing the pasta
02:50 – Outro

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📌 Ingredients (for ~2 servings):

* 200 g Linguine
* Anchovy fillets
* 2 garlic cloves
* 1 red chili
* 200 grams crushed tomatoes
* 5 black olives + 5 green olives
* 1 tablespoon capers
* 1 handful of fresh parsley
* Extra virgin olive oil
* Salt & pepper

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📌 Preparation:

1. Finely chop the chili.
2. Roughly chop the garlic, olives and parsley.
3. Heat a pan over medium heat and add 2–3 tablespoons of extra virgin olive oil.
4. Add the anchovy fillets and let them melt into the oil.
5. Add the chili, garlic, olives, and capers and sauté everything for 2–3 minutes.
6. Deglaze with the crushed tomatoes, season with a pinch of pepper, and let it simmer gently for about 10 minutes. Meanwhile, cook the pasta in lightly salted water.
7. Stir half of the chopped parsley into the sauce. Transfer the pasta to the pan about 3 minutes before it’s done and finish cooking it in the sauce with a little pasta water until perfectly al dente.
8. Turn off the heat, add the remaining parsley, and toss everything together.

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📌 More recipes on my channel:
https://youtube.com/@HomeCookingWith_Kev

👉 Let me know in the comments which Italian pasta dish you’d like to see next!

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