Description
Spaghetti alla puttanesca is a classic Italian pasta dish known for its bold, salty, and tangy flavors. With a simple sauce made from pantry staples like tomatoes, olives, capers, and anchovies, it’s quick to prepare and incredibly delicious.
Ingredients
- 400 g (14 oz) spaghetti
- 3 tbsp olive oil
- 3 cloves garlic (minced)
- 4–6 anchovy fillets (chopped)
- 1/2 tsp red chili flakes (optional, for a little heat)
- 1 can (400 g / 14 oz) diced tomatoes (or 4 fresh ripe tomatoes, chopped)
- 1/2 cup (100 g) black olives or kalamata olives (sliced)
- 2 tbsp capers (rinsed and drained)
- 1 tsp dried oregano
- Fresh parsley (chopped, for garnish)
- Salt and black pepper (to taste)
Instructions
Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain.
Make the Sauce:
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic, chopped anchovies, and chili flakes (if using). Cook for 1-2 minutes until fragrant and the anchovies have dissolved into the oil.
3. Add the diced tomatoes, olives, capers, and oregano. Stir well and let the sauce simmer for 10-12 minutes, allowing the flavors to meld. Season with black pepper and adjust salt if needed (anchovies and capers are naturally salty, so taste before adding).
Combine:
4. Add the cooked spaghetti to the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water a little at a time if the sauce needs loosening.
Serve:
5. Transfer to plates and garnish with fresh parsley. Serve immediately with crusty bread or a simple salad on the side.
Notes
- Anchovy Substitution: If you prefer a vegetarian version, omit the anchovies and add an extra pinch of salt or a splash of soy sauce for umami.
- Customize the Heat: Adjust the red chili flakes to your desired level of spice, or omit them entirely.
- Pasta Alternatives: While spaghetti is traditional, this sauce pairs well with linguine, bucatini, or even penne.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water to refresh the sauce.
- Prep Time: 20 min
- Cook Time: 20 min