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Pasta alla Puttanesca

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A bold and rustic Italian pasta dish made with tomatoes, olives, capers, anchovies, and garlic, delivering deep savory flavor in a quick and satisfying meal.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Halal

Ingredients

  • 400 g dried spaghetti
  • 3 tablespoons extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 6 anchovy fillets, finely chopped
  • 1/2 teaspoon crushed red chili flakes
  • 800 g canned whole peeled tomatoes, crushed by hand
  • 120 g pitted black olives, roughly chopped
  • 2 tablespoons capers, rinsed and drained
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
  2. Heat olive oil in a wide pan over medium heat. Add garlic and cook gently until fragrant.
  3. Add anchovies and chili flakes, stirring until anchovies dissolve into the oil.
  4. Add crushed tomatoes and simmer for 8–10 minutes until slightly thickened.
  5. Stir in olives and capers. Season with salt and black pepper and simmer 2 minutes more.
  6. Add cooked spaghetti to the sauce and toss to coat, adding pasta water as needed.
  7. Remove from heat, sprinkle with parsley, and serve immediately.

Notes

  • Anchovies melt into the sauce and add umami without a fishy taste.
  • Do not overcook the garlic to avoid bitterness.
  • Traditionally served without cheese.
  • The sauce can be made ahead and reheated gently.

Nutrition

Find it online: https://savorymomskitchen.com/pasta-alla-puttanesca/