Description
Spaghetti alla Puttanesca is a vibrant and flavorful Italian pasta dish featuring a tangy tomato sauce enriched with anchovies, capers, olives, garlic, and a hint of chili flakes. Perfect for a quick and satisfying weeknight dinner, this recipe balances salty and spicy flavors with fresh herbs and olive oil, creating a classic Mediterranean taste.
Ingredients
Scale
Pasta
- 200g / 7oz spaghetti (or other long pasta)
Sauce
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 2 garlic cloves, finely minced (knife, not garlic press)
- 3 anchovy fillets, finely minced
- 1/4 cup pitted black olives, preferably in oil, quartered
- 1 tbsp capers, drained
- 1/4 tsp chilli flakes (red pepper flakes)
- 400g / 14oz can crushed tomato (or hand crushed whole canned tomatoes)
- 1/2 cup water
- 1 tsp fresh oregano, roughly chopped (or 1/4 tsp dried oregano)
- 1/8 tsp kosher or cooking salt (or 2 pinches table salt)
- 1/8 tsp black pepper
- 1/4 tsp sugar (if needed, depending on tomato quality)
- 2 tbsp fresh basil, roughly chopped
Instructions
- Prepare: Bring a large pot of water to a boil, ready for the pasta. Warm the serving bowls by microwaving them for about 1 minute.
- Cook garlic: Heat the olive oil in a medium skillet over medium-high heat. Add the finely minced garlic and cook for 15 seconds until it starts turning golden and fragrant.
- Cook anchovies and aromatics: Add the minced anchovies, capers, quartered olives, and chili flakes to the skillet. Cook for 1 minute, allowing the anchovies to dissolve and release their flavor.
- Add tomato and water: Pour in the crushed tomatoes followed by 1/2 cup of water. To get all the tomato from the can, swirl the water around in the can first then add it to the skillet.
- Simmer sauce: Stir in the fresh oregano, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low. Cook uncovered for 10 minutes or until the tomato has broken down and the sauce has thickened.
- Cook pasta: Meanwhile, add 2 teaspoons of salt to the boiling water. Add the spaghetti and cook according to the package instructions until al dente.
- Reserve pasta water: Just before draining the pasta, scoop out a mugful of the starchy pasta cooking water and set it aside for later use. Drain the pasta thoroughly using a colander.
- Toss pasta in sauce: Immediately transfer the hot pasta into the skillet with the puttanesca sauce. Add 1/4 cup of the reserved pasta water. Using two wooden spoons, toss the pasta over low heat for 1 minute until the sauce clings beautifully to the noodles and becomes slick and glossy. Add more reserved water if the pasta seems dry.
- Serve: Transfer the pasta into the warmed bowls. Drizzle with extra virgin olive oil and sprinkle generously with fresh basil. Serve immediately to enjoy the full flavor and aroma.
Notes
- Note 1: Finely mincing anchovy fillets helps them melt into the sauce, lending a rich umami depth without a strong fishy taste.
- Note 2: Using olives in oil helps enrich the flavor; pitted black olives work best for ease of eating.
- Note 3: Capers add a tangy, briny punch essential for the authentic taste of Puttanesca.
- Note 4: Sugar is optional and used only if tomatoes are too acidic.
- Note 5: Pasta water is key to adjusting sauce consistency and helping sauce adhere to pasta.
- Note 6: Fresh basil adds a bright herbal finish—do not substitute with dried.
