Spaghetti alla Puttanesca Recipe
Introduction
Spaghetti alla Puttanesca is a vibrant Italian pasta dish bursting with bold flavors from olives, capers, anchovies, and tomatoes. It’s a quick and satisfying meal perfect for weeknights when you want something delicious without fuss.
Ingredients
- 200g / 7oz spaghetti (or other long pasta)
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 2 garlic cloves (finely minced)
- 3 anchovy fillets (finely minced)
- 1/4 cup pitted black olives (preferably in oil, quartered)
- 1 tbsp capers (drained)
- 1/4 tsp chilli flakes (red pepper flakes)
- 400g / 14oz can crushed tomato (or hand crushed whole canned tomatoes)
- 1/2 cup water
- 1 tsp fresh oregano (roughly chopped, or 1/4 tsp dried)
- 1/8 tsp kosher or cooking salt (or 2 pinches table salt)
- 1/8 tsp black pepper
- 1/4 tsp sugar (optional, if needed depending on tomato quality)
- 2 tbsp fresh basil (roughly chopped)
Instructions
- Step 1: Bring a large pot of water to a boil for the pasta. Warm your serving bowls in the microwave for 1 minute.
- Step 2: Heat the olive oil in a medium skillet over medium-high heat. Add the minced garlic and cook for about 15 seconds until it just starts turning golden.
- Step 3: Add the anchovies, capers, olives, and chilli flakes to the skillet. Cook for 1 minute, stirring frequently.
- Step 4: Pour in the crushed tomatoes, then add 1/2 cup water to the tomato can. Swirl to rinse the can and pour the water into the skillet as well.
- Step 5: Stir in oregano, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 10 minutes until the tomato sauce thickens and breaks down. Turn off the heat if you finish before the pasta is ready.
- Step 6: Add 2 teaspoons of salt to the boiling water. Cook the spaghetti according to package instructions until al dente.
- Step 7: Before draining, reserve about 1 cup of pasta cooking water. Then drain the spaghetti in a colander.
- Step 8: Immediately add the drained pasta to the sauce. Pour in 1/4 cup of the reserved pasta water and toss everything together over low heat for 1 minute using two wooden spoons. If the pasta seems dry, add more pasta water and toss until the sauce clings nicely to the noodles.
- Step 9: Serve the pasta in the warmed bowls. Drizzle with a little extra olive oil and sprinkle fresh basil on top. Enjoy immediately!
Tips & Variations
- Use oil-packed olives for a richer flavor and better texture.
- If you prefer less heat, reduce or omit the chilli flakes.
- Fresh oregano works best, but dried is a fine substitute if fresh isn’t available.
- Add a pinch of sugar only if your tomatoes taste too acidic to balance the sauce.
- Try swapping spaghetti for bucatini or linguine for a slightly different texture.
Storage
Store leftover pasta alla puttanesca in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce if it’s too thick. It’s best enjoyed fresh but still tasty when reheated carefully.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish vegetarian?
You can omit the anchovies for a vegetarian version, though the anchovies add a characteristic depth of flavor. You might add extra olives or a splash of soy sauce for umami instead.
What type of pasta works best?
Traditional spaghetti is classic for this recipe, but other long pastas like linguine or bucatini also pair well with the robust puttanesca sauce.
Print
Spaghetti alla Puttanesca Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Classic Italian Spaghetti alla Puttanesca is a flavorful pasta dish made with a savory tomato sauce enriched by anchovies, olives, capers, garlic, and fresh herbs. This quick and easy recipe combines salty, tangy, and slightly spicy elements for a punchy Mediterranean meal perfect for any weeknight dinner.
Ingredients
Scale
Pasta
- 200g / 7oz spaghetti (or other long pasta)
Sauce
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 2 garlic cloves, finely minced (knife, not garlic press)
- 3 anchovy fillets, finely minced
- 1/4 cup pitted black olives, preferably in oil, quartered
- 1 tbsp capers, drained
- 1/4 tsp chilli flakes (red pepper flakes)
- 400g / 14oz can crushed tomato (or hand-crushed whole canned tomatoes)
- 1/2 cup water
- 1 tsp fresh oregano, roughly chopped (or 1/4 tsp dried)
- 1/8 tsp kosher/cooking salt (or 2 pinches table salt)
- 1/8 tsp black pepper
- 1/4 tsp sugar (optional, depending on tomato quality)
- 2 tbsp fresh basil, roughly chopped
Instructions
- Prepare: Bring a large pot of water to a boil for the pasta. Warm serving bowls in the microwave for 1 minute to keep the pasta warm when served.
- Cook garlic: Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add the finely minced garlic and cook for about 15 seconds until it starts to turn golden and fragrant.
- Cook anchovies and aromatics: Add the minced anchovy fillets, capers, quartered black olives, and chili flakes to the skillet. Cook for 1 minute while stirring to blend the flavors and slightly melt the anchovies into the oil.
- Add tomatoes and water: Pour the crushed tomatoes into the skillet, followed by 1/2 cup of water. Use the empty tomato can to rinse and pour any remaining tomato residue into the pan. Stir well to combine.
- Simmer the sauce: Add the fresh oregano, salt, black pepper, and optional sugar to the skillet. Stir to mix and bring the sauce to a simmer. Reduce heat to low and let it cook gently for about 10 minutes or until the sauce has thickened and the tomatoes have broken down into a rich sauce. Turn off the stove if pasta is not yet ready.
- Cook pasta: While the sauce simmers, add 2 teaspoons of salt to the boiling water. Then add the spaghetti and cook according to package instructions until al dente.
- Reserve pasta water: Just before draining the pasta, scoop out about 1 cup of the starchy pasta cooking water and set aside. Drain the pasta in a colander.
- Toss pasta with sauce: Return the skillet with the sauce to low heat. Immediately add the cooked pasta into the sauce. Pour in 1/4 cup of the reserved pasta water and toss vigorously with two wooden spoons for about 1 minute to ensure the sauce clings well to the pasta strands and remains slick. If the pasta becomes too dry, add more pasta water and toss again.
- Serve: Transfer the sauced pasta immediately into the warmed bowls. Drizzle with extra virgin olive oil and sprinkle with fresh chopped basil. Serve while hot for the best flavor and texture.
Notes
- Use a knife to finely mince the garlic and anchovies instead of a garlic press to avoid bitterness and maintain texture.
- Preferably use black olives packed in oil for richer flavor and easier quartering.
- Drain capers well to prevent excess moisture and saltiness in the sauce.
- The sugar is optional and added only if the canned tomatoes taste too acidic.
- Saving pasta water is important for emulsifying the sauce and adjusting sauce consistency.
- Fresh basil must be added at the end to preserve its bright aroma.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Spaghetti alla Puttanesca, Italian pasta, anchovy pasta, quick pasta recipes, Mediterranean pasta, tomato pasta sauce, puttanesca sauce
