Spaghetti alla Puttanesca
There’s something magical about a dish that you can whip up in under 30 minutes, yet tastes like it simmered all day. Spaghetti alla Puttanesca is exactly that kind of magic—a fiery, salty, and savory pasta that transforms pantry staples into something extraordinary. Whether you’re cooking for yourself on a busy weeknight or trying to impress someone with minimal effort, this dish has your back.
Puttanesca is bold and unapologetic, just like the process of making it. You start by heating up some olive oil and adding anchovy fillets to the pan. Now, if you’re someone who thinks they don’t like anchovies, this is where you’ll have an epiphany. As they sizzle in the oil, the anchovies melt down, losing their form and blending into the sauce. What’s left isn’t fishy—it’s a deep, savory richness that’s going to take this dish from good to unforgettable.
Next comes the garlic—sliced thin and added to the pan to mingle with those salty anchovies. Add a pinch of red pepper flakes here if you're in the mood for some heat. Then come the olives and capers, which bring that unmistakable briny flavor to the sauce. Roughly chopped Kalamata or Gaeta olives add a meaty texture, while the capers add little pops of tang that keep every bite exciting. Together, they build the dish's backbone, balancing the savory anchovy-garlic base with a touch of saltiness.
Once that base is sizzling away, it’s time to add the tomatoes. You can use a can of diced tomatoes or, if you’ve got them on hand, fresh cherry tomatoes halved and tossed into the mix. They add a burst of acidity that lifts all the flavors, making sure nothing feels too heavy. Let them cook down just enough to soften and meld with everything else.
At this point, the sauce is practically done, and it’s time to bring the pasta into the picture. As soon as your spaghetti is al dente, transfer it straight from the boiling pot into your pan of sauce. A little bit of that starchy pasta water helps bind everything together, making the sauce cling to every strand of spaghetti like it was meant to be.
Toss everything together, letting the pasta soak up all the goodness of the sauce. Finish with a handful of fresh parsley for color and a fresh, herbaceous note. And, if you’re feeling rebellious, a sprinkle of Parmesan cheese.
The first bite of Spaghetti alla Puttanesca is like a flavor bomb. The salty anchovies and olives hit you right away, followed by the sweet acidity of the tomatoes and the subtle kick from the garlic and red pepper flakes. Every forkful feels like a perfect balance of salty, tangy, and savory with just a little heat to keep things interesting.
This dish doesn’t need a long list of ingredients or hours of simmering. It’s simple, it’s quick, and it delivers big on flavor. Spaghetti alla Puttanesca proves that sometimes, the best meals come from the humblest of ingredients—no frills, no fuss, just pure deliciousness.
Spaghetti alla Puttanesca
Ingredients
- 8 oz (225g) spaghetti
- 2 tablespoons olive oil
- 4-6 anchovy fillets (preferably packed in olive oil)
- 2 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes (optional)
- ⅓ cup pitted black olives, roughly chopped (Kalamata or Gaeta)
- 1 ½ tbsp capers, drained
- 1 can (14 oz) diced tomatoes or 1 ½ cups cherry tomatoes, halved
- freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- grated Parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the anchovy fillets and sauté, breaking them up with a wooden spoon until they dissolve into the oil, about 2 minutes.
- Add the sliced garlic and red pepper flakes (if using) to the skillet. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
- Stir in the chopped olives, capers, and tomatoes. Cook for 5-7 minutes, allowing the tomatoes to break down slightly and the flavors to meld. If the sauce becomes too thick, add a splash of the reserved pasta water.
- Add the drained spaghetti to the skillet, tossing well to coat the pasta in the sauce. If needed, add more pasta water a little at a time to achieve a silky consistency.
- Season with freshly ground black pepper to taste.
- Remove from heat and toss in the chopped parsley.
- Serve immediately, topped with additional parsley and a sprinkle of grated Parmesan cheese, if desired.
