Description
Spaghetti alla Puttanesca is a bold and flavorful Italian pasta dish made with pantry staples like olives, capers, garlic, and tomatoes. It’s quick to make and packed with umami, making it a perfect weeknight meal.
Ingredients
- 375g / 12 oz spaghetti
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, finely minced
- 4 anchovy fillets, finely chopped
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 cup (75g) pitted black olives, halved
- 2 tbsp capers, drained
- 800g / 28 oz canned crushed tomatoes
- Salt and pepper, to taste
- 1/4 cup fresh parsley, finely chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add garlic, anchovies, and red pepper flakes. Sauté for 1–2 minutes until fragrant and anchovies have mostly dissolved.
- Add olives and capers, and cook for another minute.
- Stir in the crushed tomatoes. Simmer for 10 minutes until slightly thickened. Season with salt and pepper.
- Add the drained pasta to the sauce and toss to coat, adding a bit of reserved pasta water if needed to loosen the sauce.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Use high-quality olives and capers for the best flavor.
- Anchovies add depth but won’t make the dish taste fishy.
- This dish is traditionally made without cheese.
- Add more chili flakes if you like it spicier.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 9g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 5mg
