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Spaghetti puttanesca

spaghetti puttanesca

Spaghetti puttanesca: a bold Italian recipe, practical for weekdays, with tomatoes, olives and anchovies for extra protein.
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Total Time 31 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 400 g spaghetti
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic thinly sliced
  • 4 filets anchovy fillets chopped
  • 1 tsp red pepper flakes optional
  • 500 g ripe tomatoes diced, or 1 can peeled tomatoes
  • 100 g black olives pitted and halved
  • 2 tbsp capers rinsed
  • 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 directions. Reserve 1/2 cup of pasta water, then drain.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and anchovy fillets. Sauté, stirring, until the garlic is fragrant and the anchovies dissolve, about 2 minutes. Add red pepper flakes, if using.
  3. Add the diced tomatoes to the skillet, crushing them lightly with a spoon if using canned. Simmer for 8–10 minutes until the sauce thickens slightly.
  4. Stir in the olives and capers. Simmer for another 2 minutes. Season with salt and black pepper.
  5. Add the drained spaghetti to the sauce. Toss well to coat, adding reserved pasta water little by little, until the sauce clings to the pasta.
  6. Turn off the heat and sprinkle with chopped parsley. Serve immediately.

Notes

If you’re a fan of bold, vibrant flavors, spaghetti puttanesca is your perfect weeknight hero. This iconic Italian pasta is renowned for its practical, pantry-friendly ingredients and history of bringing people together at the table. Whether you’re preparing a quick dinner for friends or seeking new favorites for busy days, its combination of tomatoes, olives, and anchovies guarantees a truly comforting meal.

Practical Tips for Success

  • Choose the right olives: Black olives, such as Kalamata, deliver the most flavor, but green olives work if that’s what you have on hand.
  • Balance the salt: Anchovies, capers, and olives all add saltiness, so taste your sauce before adding extra salt.
  • Consider texture: If you love a silkier sauce, briefly blend half of the tomato mixture before tossing with the pasta.
  • Spice to taste: The hint of red pepper flakes is optional; add more for a gentle kick or skip it entirely if you prefer milder flavors.

Prep Techniques for a Better Result

  • Don’t overcook the pasta: Aim for a true al dente texture so the spaghetti holds up when stirred into the sauce.
  • Sauté garlic and anchovies slowly: Let them melt into the oil—this deepens the flavor and mellows any sharp edges from the garlic.
  • Reserve a little pasta water: It’s the secret weapon for getting the sauce to cling beautifully to each strand.

Serving and Variations

  • Top with fresh herbs: Finish with basil or oregano if you have them—parsley adds freshness, but basil brings another layer of aroma.
  • Make it vegetarian: Simply leave out the anchovies; a handful of sun-dried tomatoes can add umami richness in their place.
  • Pairing suggestions: Serve with a light green salad and crusty bread for a complete meal. For a heartier table, add grilled vegetables or a simple bean salad on the side.
Let this classic recipe adapt to what you have in your pantry and your own taste—the best puttanesca is the one you enjoy sharing!