🍽️ FittestMe.aiFoodsNutrients

Spaghetti alla Puttanesca Recipe

Italian · Main course · 30 min total

A bold, briny pasta from Southern Italy, featuring tomatoes, olives, capers, and anchovies for a quick, flavorful weeknight dinner.

Ingredients

• 400g spaghetti
• 3 tbsp extra-virgin olive oil
• 4 anchovy fillets, chopped
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 400g can whole peeled tomatoes, crushed by hand
• 1/2 cup pitted Kalamata olives, halved
• 3 tbsp capers, rinsed
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add anchovies and cook, stirring, until they dissolve, about 1 minute.
3. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds.
4. Stir in crushed tomatoes, olives, and capers. Simmer for 10 minutes, stirring occasionally.
5. Add drained spaghetti to the skillet and toss with sauce, adding pasta water a little at a time if needed to loosen.
6. Remove from heat, stir in parsley, and serve immediately.

Tips

• For a milder flavor, reduce red pepper flakes or omit entirely.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with a sprinkle of Parmesan if desired, though not traditional.

More about Spaghetti alla Puttanesca →

AI estimate may be inaccurate · Terms