Ingredients
Method
- Boil the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following package instructions. Drain and reserve 1/2 cup of pasta water.
- Prepare the sauce: While pasta cooks, heat olive oil in a large frying pan over medium heat. Add the sliced garlic, chopped anchovies, and chili flakes. Sauté until the garlic is fragrant and anchovies dissolved, about 2 minutes.
- Add the tomatoes: Stir in diced tomatoes, bring to a simmer and cook for 6–8 minutes until slightly thickened.
- Finish the sauce: Add olives and capers. Cook for another 2–3 minutes, stirring occasionally. Season with salt and black pepper to taste.
- Combine: Add the drained spaghetti to the sauce. If needed, add some reserved pasta water to coat the pasta evenly. Toss well to combine.
- Serve: Remove from heat, sprinkle with fresh chopped parsley, drizzle with a bit more olive oil if desired, and serve immediately. Enjoy your classic Spaghetti puttanesca!
Notes
Spaghetti puttanesca is beloved for its bold, zesty flavors and remarkable versatility. Whether you’re cooking a quick family dinner or impressing friends with a rustic Italian classic, this dish is sure to be a crowd-pleaser. It’s a wonderful example of how humble pantry ingredients can create something truly irresistible.
Key tips for perfecting your spaghetti puttanesca:
- Anchovies: Don’t be afraid of anchovies! They melt into the sauce, bringing depth and a subtle umami—not a fishy taste. But if you’re vegetarian, you can skip them and add a splash of soy sauce for a similar savory kick.
- Use quality olives and capers: Their sharpness is central to the dish, so seek out good-quality black olives (like Kalamata) and rinse the capers to remove excess brine.
- Al dente pasta: Cook your pasta just until it’s al dente. It will finish in the sauce, soaking up flavor without losing texture.
- Don’t oversalt: Many of the ingredients bring their own saltiness. Always taste before adding more salt!