This Spaghetti Puttanesca is a fast, flavorful Italian pasta dish that brings together tomatoes, garlic, olives, capers, and anchovies in a bold, savory sauce. It’s the kind of meal you can prepare in under 30 minutes while still enjoying deep, satisfying flavors that taste like they simmered all day.

Why You’ll Love This Recipe

This recipe is perfect for busy days when you want something comforting without spending hours in the kitchen. The ingredients are simple and affordable, yet they create an incredibly rich and balanced sauce. The salty, briny notes from the olives, capers, and anchovies blend beautifully with the natural sweetness of tomatoes. It’s also naturally dairy-free, easy to customize, and ideal for a quick weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz dried spaghetti
3 tablespoons extra virgin olive oil
4 garlic cloves, finely minced
4 anchovy fillets, finely chopped
1 can (14 oz) chopped tomatoes
1/2 cup pitted black olives, sliced
1 tablespoon capers, rinsed
1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley, finely chopped
Salt, to taste
Freshly ground black pepper, to taste

Directions

Bring a large pot of water to a rolling boil and season it generously with salt. Add the spaghetti and cook until al dente, following the package instructions, usually about 8 to 10 minutes. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the spaghetti and set it aside.

Heat the olive oil in a large pan over medium heat. Add the minced garlic and chopped anchovies, stirring continuously for about 2 to 3 minutes, until the garlic is fragrant and the anchovies have melted into the oil.

Pour in the chopped tomatoes, then add the sliced olives, capers, and crushed red pepper flakes. Stir well to combine all the ingredients. Reduce the heat to low and let the sauce simmer gently for 10 to 15 minutes, stirring occasionally. If the sauce thickens too much, add a small splash of the reserved pasta water to loosen it.

Add the cooked spaghetti directly into the pan with the sauce. Toss everything together until the pasta is evenly coated. Let it cook together for another 2 to 3 minutes so the flavors fully absorb into the pasta.

Remove the pan from the heat and stir in the chopped fresh parsley. Taste and adjust seasoning with salt and black pepper if needed. Serve hot.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

For a vegetarian version, simply omit the anchovies and add a small splash of soy sauce or a teaspoon of miso paste to maintain a deep savory flavor.
If you enjoy extra heat, increase the crushed red pepper flakes to 1 teaspoon.
You can substitute spaghetti with linguine or fettuccine if desired.
For a chunkier texture, use whole canned tomatoes and gently crush them by hand before adding to the pan.

Storage/Reheating

Leftover spaghetti puttanesca can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a small splash of water to loosen the sauce if needed.

If storing just the sauce, it can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove.

FAQs

Can I make spaghetti puttanesca without anchovies?

Yes, you can omit the anchovies. To keep the savory depth, add a small amount of soy sauce or miso paste.

Is spaghetti puttanesca spicy?

It has a mild heat from crushed red pepper flakes, but you can easily adjust the amount to your preference.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes work well. Peel and chop them first, and allow the sauce to simmer a bit longer to reduce excess liquid.

What type of olives are best for this recipe?

Black olives such as Kalamata or Gaeta are ideal, but any good-quality black olive will work.

Can I make this recipe ahead of time?

The sauce can be made a day in advance and stored in the refrigerator. Reheat it gently before combining with freshly cooked pasta.

Is this dish suitable for a dairy-free diet?

Yes, this recipe is naturally dairy-free.

Can I freeze spaghetti puttanesca?

It’s best to freeze only the sauce. Cook fresh pasta when ready to serve for the best texture.

How do I keep the pasta from drying out when reheating?

Add a small amount of water while reheating to restore the sauce’s consistency.

Can I add vegetables to this dish?

Yes, vegetables like zucchini or bell peppers can be sautéed and added to the sauce.

What pasta water does in the sauce?

The starchy pasta water helps bind the sauce to the pasta, creating a smoother and more cohesive texture.

Conclusion

Spaghetti Puttanesca is a classic example of how simple ingredients can create extraordinary flavor. Quick to prepare, budget-friendly, and endlessly adaptable, this dish is perfect for weeknight dinners or anytime you crave a bold and comforting pasta meal.

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