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Spaghetti Puttanesca Recipe

Italian · Main course · 25 min total

A bold, salty, and spicy pasta dish from Southern Italy, made with pantry staples like olives, capers, and anchovies. This quick recipe delivers authentic flavor in under 30 minutes.

Ingredients

• 1 pound spaghetti
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 4 anchovy fillets packed in oil, drained and chopped
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 (28-ounce) can whole peeled tomatoes, crushed by hand
• 1/2 cup pitted Kalamata olives, halved
• 3 tablespoons capers, rinsed and drained
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper 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 of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add anchovies and red pepper flakes; cook, stirring, until anchovies dissolve, about 1 minute.
3. Add crushed tomatoes, olives, and capers. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper.
4. Add drained spaghetti to the sauce along with 1/2 cup reserved pasta water. Toss to coat, adding more pasta water if needed for consistency. Stir in parsley and serve immediately.

Tips

• For a vegetarian version, omit anchovies and add 1 tablespoon of soy sauce or miso paste for umami.
• This dish is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.
• Garnish with additional parsley and a drizzle of good olive oil if desired.

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