spaghetti puttanesca
Spaghetti puttanesca brings bold flavors with ripe tomatoes, olives, and capers. Try this lighter, easy version packed with Mediterranean flair!
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook until al dente, following the package instructions. Reserve 1/2 cup of the cooking water, then drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and anchovy filets, cooking for about 2 minutes until fragrant and the anchovies dissolve, stirring frequently.
- Stir in the diced ripe tomatoes and crushed red pepper flakes. Cook for 5–7 minutes until the tomatoes break down and the sauce thickens slightly.
- Add the sliced olives, drained capers, and dried oregano to the sauce. Season with a pinch of sea salt and black pepper to taste.
- Lower the heat, add the drained pasta to the skillet, and toss everything together. If the mixture seems dry, add a little reserved pasta water to achieve your desired consistency.
- Finish by stirring in the fresh chopped parsley. Serve immediately, drizzling a bit of extra olive oil and topping with more parsley if desired.
Notes
Spaghetti puttanesca stands out as a beloved Italian classic with a story to tell—whether you need a speedy weeknight meal or want to introduce bold Mediterranean flavors to your table, this dish offers incredible versatility. Its punchy sauce filled with tomatoes, olives, capers, and anchovies works perfectly for casual dinners or impressive gatherings.
Tips and Tricks for the Perfect Puttanesca
- Don’t overcook the pasta: Whole wheat spaghetti should have a pleasant bite—al dente makes each forkful more enjoyable and stands up better to the robust sauce.
- If you’d like to reduce the saltiness, give the capers and anchovies a quick rinse before use. You can also use less or more, depending on your taste.
- Missing anchovies? Add a splash of soy sauce for a touch of umami depth.
- Control the heat: Adjust the red pepper flakes to suit your spice preference. You can omit them for a milder version that’s still packed with flavor.
Preparation Notes
- When browning the garlic and anchovies, keep the heat moderate—this prevents burning and lets the flavors gently infuse the oil.
- Reserve pasta water: Starchy pasta water is liquid gold! Stirring a bit into the sauce helps it cling beautifully to the noodles, creating a silky texture.
- If using fresh tomatoes, remove the seeds and excess liquid for a thicker sauce.
Serving and Variations
- Serve your spaghetti puttanesca with a simple green salad and crusty bread for a complete Mediterranean meal.
- Add a crisp white wine, such as Pinot Grigio, to complement the bright and salty notes of the sauce.
- For a vegetarian option, skip the anchovies—capers and olives provide ample flavor.
- Love extra veggies? Fold in sautéed zucchini, spinach, or artichokes for a twist.
