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Spaghetti puttanesca

spaghetti puttanesca

Spaghetti puttanesca brings robust Italian flavors with olives, tomatoes and capers. Quick, practical and irresistible! Try now.
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Total Time 31 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 400 g spaghetti
  • 2 tbsp olive oil
  • 4 cloves garlic finely chopped
  • 6 fillets anchovies chopped
  • 1 can peeled tomatoes about 400g, crushed or chopped
  • 80 g black olives pitted and sliced
  • 2 tbsp capers rinsed
  • 1 tsp red pepper flakes
  • 0.25 cup fresh parsley chopped
  • 1 pinch black pepper
  • 1 to taste salt

Method
 

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped garlic and sauté for about 1 minute, until fragrant but not browned.
  3. Add the anchovy fillets and cook, stirring, until they dissolve into the oil. This will add depth of flavor to the sauce.
  4. Stir in the crushed tomatoes, black olives, capers, and red pepper flakes. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Add the cooked spaghetti directly to the pan with the sauce. Toss to coat the pasta evenly. Add reserved pasta water, a little at a time, if the sauce is too thick.
  6. Season with a pinch of black pepper and check the salt, adding more if needed (be careful—anchovies, olives, and capers are salty!).
  7. Remove from heat. Sprinkle with chopped fresh parsley and serve immediately, enjoying the robust, savory flavors of your spaghetti puttanesca.

Notes

Spaghetti puttanesca is an Italian classic loved for its bold, briny flavors and no-fuss preparation. Enjoyed in homes and restaurants alike, it’s a wonderfully versatile recipe—perfect for busy weeknights or elegant casual gatherings. Its signature combination of olives, capers, garlic, and anchovies transforms simple pantry staples into a truly memorable pasta dish.

Practical Tips & Tricks

Anchovies are the magic ingredient: Don’t be afraid! They dissolve completely, so even those hesitant about anchovies will enjoy the umami richness they bring. If you can’t find anchovies, a teaspoon of anchovy paste works as a quick substitute.
  • Balance the saltiness: Since olives, capers, and anchovies are all salty, taste before adding extra salt. You may find the natural saltiness is just right.
  • Use high-quality tomatoes: Whether canned or fresh, good tomatoes greatly improve the sauce’s depth and sweetness.

Preparation Insights

Sauté garlic gently—let it cook slowly until fragrant to avoid burning and bitterness.
Adding a splash of reserved pasta water helps create a silky sauce that hugs the spaghetti. This starchy water is a chef’s secret for the perfect pasta texture.

Serving Suggestions & Variations

This dish pairs beautifully with a crisp green salad and crusty bread to soak up the sauce. For added protein, try tossing in a handful of sautéed shrimp or canned tuna just before serving.
Feeling spicy? Adjust the chili flakes to your heat preference—some like it fiery, others just a subtle warmth.

For a vegetarian option, simply omit the anchovies. It will still be rich and flavorful thanks to the olives and capers.
Finish with fresh parsley or even a sprinkle of lemon zest for brightness. Personalize it and make this puttanesca your own, knowing each bite brings a bold taste of Italy to your table!