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spaghetti puttanesca

spaghetti puttanesca

Spaghetti puttanesca, packed with olives, capers, and tomatoes. Discover how to prepare this Italian classic in minutes and savor every bite!
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Total Time 31 minutes
Servings: 4 servings
Course: Lunch or Dinner
Cuisine: Italian
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 350 g spaghetti
  • 2 tbsp olive oil
  • 4 units garlic cloves finely chopped
  • 4 units anchovy fillets chopped (optional)
  • 1 pinch crushed red pepper flakes
  • 400 g canned peeled tomatoes or fresh, chopped
  • 80 g black olives pitted and sliced
  • 2 tbsp capers rinsed
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 handful fresh parsley chopped

Method
 

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped garlic, anchovy fillets (if using), and crushed red pepper flakes. Sauté for about 2 minutes, until fragrant but not browned.
  3. Add the canned tomatoes (with juice), crush them lightly with the back of a spoon, and let simmer for 5 minutes.
  4. Stir in the black olives and capers. Season with salt and black pepper. Let the sauce simmer for 5 more minutes to blend flavors.
  5. Drain the spaghetti, reserving a bit of the cooking water. Toss the pasta with the sauce in the skillet, adding a splash of cooking water if needed to achieve your desired consistency.
  6. Divide the spaghetti puttanesca among plates and garnish with fresh chopped parsley. Serve immediately.

Notes

Spaghetti puttanesca is a true icon of Italian cuisine—delightfully bold, quick to make, and endlessly adaptable. Its combination of tangy tomatoes, salty olives, and briny capers creates an explosion of flavor that’s both comforting and exciting. Whether you’re putting together a weeknight dinner or wanting something special for a cozy gathering, this versatile dish brings people together and always delivers satisfaction.

Hands-on tips and ingredient swaps

  • Choose the right spaghetti: Traditional dried spaghetti works perfectly, but you can try whole wheat or even gluten-free varieties with great results.
  • Anchovies are optional but highly recommended—they melt into the sauce and add a rich umami depth. If you prefer a vegetarian version, simply skip them or add a dash of soy sauce for extra savoriness.
  • Use high-quality olives and capers: Jarred black olives like Kalamata have a more intense flavor. Give capers a quick rinse before using; this brightens their taste and prevents the sauce from becoming overly salty.

Preparation and cooking tips

  • Sauté the garlic gently to avoid burning and bitterness. Just a couple of minutes in warm oil will infuse the base with lots of flavor.
  • Reserve a bit of pasta water before draining—those starchy drops help bind the sauce to each strand of spaghetti and bring everything together beautifully.
  • If the sauce gets too thick, stir in a splash of the reserved water to loosen it and ensure a silky, glossy finish.
  • You can prepare the sauce a day ahead; letting it rest overnight enhances the flavors.

Serving suggestions and creative variations

  • Serve with crusty bread or a side of leafy green salad for a complete and satisfying meal.
  • Add fresh cherry tomatoes, chopped artichoke hearts, or even a handful of arugula at the end for a fresh twist.
  • Prefer it spicier? Sprinkle more crushed red pepper or add a pinch of smoked paprika.
  • For extra protein, mix in canned tuna or top with a fried egg.
This classic can easily become your go-to pantry pasta—full of shortcuts yet always full of flavor. Enjoy experimenting and make it uniquely yours!