spaghetti puttanesca
Spaghetti puttanesca, the vibrant Italian pasta with olives, capers, and tomatoes, ready in minutes. Try this bold, rustic recipe!
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Reserve 1/2 cup of pasta water and drain the spaghetti.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and chopped anchovy fillets. Sauté until the garlic is golden and the anchovies have dissolved, about 2-3 minutes.
- Add red chili flakes and sauté for another 30 seconds.
- Pour in the canned tomatoes, breaking them up with a spoon. Simmer for 10 minutes until slightly thickened.
- Add olives, capers, salt, and black pepper to the sauce. Let it cook for another 2-3 minutes to blend the flavors.
- Add the drained spaghetti directly to the skillet with the sauce. Toss well, adding some reserved pasta water if needed for a creamier texture.
- Turn off the heat and stir in the chopped parsley and lemon zest, if you like.
- Serve immediately, garnished with extra parsley and a drizzle of olive oil. Enjoy your spaghetti puttanesca!
Notes
Few pasta dishes combine bold flavors and everyday pantry staples quite like spaghetti puttanesca. Loved for its briny tang, quick preparation, and adaptability, this rustic Italian classic is a go-to for weeknight dinners or impromptu gatherings. Whether you’re short on time or craving something with personality, puttanesca rises to the occasion.
Unlocking the Best Flavor
Don’t skip the anchovy fillets! They dissolve into the olive oil and lend a deep, savory base—no fishy taste, just extra umami. If you prefer a vegetarian twist, try adding a splash of soy sauce or extra capers for brininess. Choose good quality olives, like Kalamata, and don’t forget to rinse the capers to tame their saltiness.Tips for Preparation Success
- Time the spaghetti and sauce so they finish together. Drained, hot pasta tossed straight into the simmering sauce ensures every strand is flavorful.
- Use reserved pasta water to adjust sauce thickness—it helps bind the sauce beautifully.
- Simmer the garlic and anchovies gently. High heat can burn the garlic, turning it bitter, so be patient here.
