Penne Puttanesca Recipe- The Perfect Mid-Summer Meal

This is one of those recipes that on paper might not sound as ridiculously amazing it actually is. This Penne Puttanesca recipe was shared with my Italian husband by a friend of a friend named Gianni, when they connected over their Italian heritage when they met at a wedding. They were talking about food of course, and this was Gianni's most coveted recipe and we felt so lucky that he shared it with us and think about him every time we make it.

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What Is Penne Puttanesca?

Penne Puttanesca is a bold, flavorful Italian pasta dish that’s all about big taste with minimal fuss. It’s made with pantry staples like garlic, olives, capers, tomatoes, chili flakes, and olive oil—all tossed with penne (or whatever pasta you love). The sauce is briny, slightly spicy, and packed with umami, making it a go-to for busy weeknights when you still want something satisfying and full of flavor.

What Does “Puttanesca” Mean?

Brace yourself for a little spice—because the word "puttanesca" comes from “puttana,” the Italian word for "prostitute." Yep, you read that right. The name has raised eyebrows for years, but don’t let it stop you from digging in.

Where Did It Come From?

The origin story of Puttanesca is a bit murky (like many delicious dishes), but the most common version goes like this:In Naples in the mid-20th century, this dish was thrown together with whatever ingredients were on hand—quick, cheap, and flavorful. Some say it was made in between… other types of work, hence the name. Others say it got its spicy reputation from the bold, “in-your-face” ingredients.

Either way, it’s now a beloved part of Italian home cooking—and one of those recipes that proves you don’t need fancy ingredients to make something amazing.

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I crave it most during the summer when it is hot out and zucchini is garden fresh. Because it isn't served hot, it is a welcome reprieve from the burgers and grill.

It is absolutely best when served with a chilled glass of wine and we continue to debate which is better to compliment it- red or white, so give both a whirl...or a swirl. ;)

Penne Puttanesca Recipe

Ingredients:

• 1/2 Lb. zucchini, sliced 1/4" thin, and then into 1/2 moons

• 2 cloves garlic, sliced paper thin

• 12 lg. basil leaves, torn into 1/2

• 1 lb. can good tomatoes, roughly chopped, retaining seeds and liquid

• 1/2 C. EVOO

• 2 Tbl. capers, rinsed and drained

• 1/2 C. sm. black olives (or 1 can chopped)

• 1/2 lemon, juiced

• 2 Tbl. sea salt

• 1 lb. penne pasta

• 2 Tbl. crushed red pepper flakes

• black pepper

• parmesan

Directions:

In a large bowl, combine the zucchini, garlic, basil, tomatoes, olive oil, capers, olives, lemon juice and salt. Allow to stand in a cool place for 1/2 hour. Meanwhile, boil the penne in a pot with salt and cook according to the package instructions until "al dente", about 10-12 minutes. Drain and rinse the pasta with cold water and add the pasta to the cool vegetables in the mixing bowl. Toss in chili flakes, more basil and cracked black pepper. Stir gently to mix well and serve immediately. Serve room temperature or cold the next day topped with parmesan.

It's so fresh, unique and light for a pasta. It is great as leftovers or as a side dish the next day.