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Spaghetti Puttanesca

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Spaghetti Puttanesca is a quick, bold Italian pasta dish made with garlic, anchovies, olives, capers, and tomatoes for a savory, briny, and deeply flavorful meal ready in just 30 minutes.

  • 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: Low Lactose

Ingredients

  • 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

Instructions

  1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 8–10 minutes. Reserve 1/2 cup of pasta water, then drain.
  2. Heat olive oil in a large pan over medium heat. Add garlic and anchovies, stirring for 2–3 minutes until garlic is fragrant and anchovies dissolve.
  3. Add chopped tomatoes, olives, capers, and crushed red pepper flakes. Stir and simmer on low for 10–15 minutes, adding reserved pasta water if needed to loosen the sauce.
  4. Add the drained spaghetti to the sauce and toss to coat. Cook together for 2–3 more minutes for flavors to meld.
  5. Remove from heat, stir in chopped parsley, and season with salt and pepper to taste. Serve hot.

Notes

  • For a vegetarian version, omit anchovies and add soy sauce or miso for umami.
  • Adjust red pepper flakes for more or less heat.
  • Use linguine or fettuccine as a substitute for spaghetti.
  • Sauce can be made ahead and stored for 3–4 days in the fridge.
  • Freeze sauce (not pasta) for up to 3 months.

Nutrition

Find it online: https://savorymomskitchen.com/spaghetti-puttanesca/