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Spaghetti puttanesca

spaghetti puttanesca

Spaghetti puttanesca delivers a bold flavor twist with olives, capers and tomatoes. Try this authentic, vibrant recipe today!
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Total Time 31 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 350 g spaghetti
  • 3 tbsp olive oil
  • 4 units garlic cloves finely chopped
  • 6 units anchovy fillets chopped
  • 1 pinch red pepper flakes
  • 400 g canned peeled tomatoes
  • 100 g black olives pitted and roughly chopped
  • 2 tbsp capers drained
  • 1 handful fresh parsley chopped
  • 1 pinch salt
  • 1 pinch black pepper

Method
 

  1. Cook the spaghetti in a large pot of boiling salted water until al dente, following package instructions. Drain the pasta, reserving a little cooking water.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
  3. Add the anchovy fillets to the skillet and stir until they melt into the oil.
  4. Pour in the canned tomatoes. Crush them lightly with a spoon and let simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
  5. Stir in the capers and olives. Allow the sauce to simmer for another 2–3 minutes to blend flavors. Season with salt and black pepper.
  6. Add the drained spaghetti to the skillet. Toss well, adding a little reserved pasta water if needed for a silky sauce.
  7. Remove from heat and mix in the chopped fresh parsley.
  8. Serve immediately, garnished with a drizzle of olive oil, if desired. Enjoy your spaghetti puttanesca!

Notes

Spaghetti puttanesca is a vibrant Italian classic, celebrated for its bold flavors and quick preparation. Its versatility makes it a favorite for both weeknight meals and last-minute gatherings. With its combination of savory, salty, and tangy notes, this dish proves that a memorable pasta doesn’t require hours in the kitchen.

Practical Tips for Perfect Spaghetti Puttanesca

Use high-quality canned tomatoes for a robust and naturally sweet sauce. If you can, choose San Marzano tomatoes for an authentic touch. Don't skip the anchovies: they melt into the sauce and bring a deep umami flavor, not fishiness! If you need a substitute, try a splash of Worcestershire sauce or a pinch of miso paste for that savory punch.
Capers and olives are essential for puttanesca’s unique taste. You can use either Kalamata or Castelvetrano olives, depending on whether you prefer a briny or mild flavor. Rinse the capers well to mellow their intensity and prevent excess saltiness.

Preparation Insights

To keep your pasta from sticking, cook it in a large pot with plenty of water and stir it during the first minute. Be sure to reserve a cup of pasta cooking water before draining. This starchy water helps the sauce coat each strand of spaghetti, creating a silky and cohesive dish.
Sautéing the garlic gently – without browning – infuses the oil with aroma and avoids bitterness. Start building your sauce on medium heat; allow the flavors to marry, but don’t rush the process.

Serving Suggestions & Variations

Serve spaghetti puttanesca with a crisp green salad and crusty Italian bread to soak up the flavorful sauce. For a touch of freshness, offer a squeeze of lemon or an extra sprinkle of parsley.
To create heartier variations, toss in sautéed shrimp, canned tuna, or a handful of cherry tomatoes. Prefer a spicy kick? Add extra red pepper flakes. For a vegetarian option, simply omit the anchovies and amp up the olives and capers for depth.
This recipe adapts beautifully to gluten-free pasta and whole wheat varieties, so you can personalize it to your taste and dietary needs. Enjoy experimenting—spaghetti puttanesca celebrates unfussy kitchen creativity!