Experience the bold and robust flavors of our puttanesca sauce, inspired by the vibrant culinary heritage of Southern Italy. This tantalizing sauce combines the rich tanginess of diced tomatoes, the briny goodness of Partanna olives, the zing of capers, and the subtle heat of red chili flakes, all simmered to perfection with Partanna extra virgin olive oil. With its origins rooted in the coastal regions of Italy, this sauce carries the essence of the Mediterranean, inviting you to savor every bite and revel in the harmonious blend of flavors.

Difficulty: ★★

  • 8 ounces (225g) of pasta (such as busiate or penne)

  • 2 tablespoons Partanna extra virgin olive oil

  • 3 cloves of garlic, minced

  • 1 can (14 ounces) diced tomatoes

  • 2 tablespoons capers, rinsed and drained

  • 4 anchovy filets, minced (optional)

  • 1/2 teaspoon red chili flakes (adjust according to your spice preference)

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)


  1.  Cook the pasta according to package instructions until al dente. Drain and set aside.

  2.  In a large skillet, heat the Partanna extra virgin olive oil over medium heat.

  3.  Add the minced garlic and cook until fragrant, about 1 minute.

  4.  Add the diced tomatoes, Partanna olives, capers, minced anchovies (if using), and red chili flakes. Stir well to combine.

  5.  Simmer the sauce for about 10 minutes, allowing the flavors to meld together.

  6.  Season with salt and pepper to taste.

  7.  Add the cooked pasta to the skillet and toss until the pasta is coated evenly with the sauce.

  8.  Garnish with fresh parsley.

  9.  Serve immediately and savor the bold and savory flavors of pasta alla puttanesca.