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Spaghetti alla puttanesca is one of Italy's most punchy, full-flavored pasta sauces — a vibrant combination of black olives, capers, anchovies, garlic, and tomatoes that comes together in less time than it takes to boil the pasta. The anchovies melt into the olive oil, adding a savory depth you can feel more than taste. Capers provide sharp, briny pops, the olives add richness, and chili flakes give a warming heat. It requires no cream and virtually no effort — just big, bold, unapologetic flavor in every forkful.
Prep
10 min
Cook
20 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
425 kcal
For 4 serving(s)
Per serving
Bring a large pot of well-salted water to boil. Cook spaghetti until al dente according to package directions.
While the pasta cooks, heat olive oil in a large pan over medium heat. Add the sliced garlic and anchovy fillets.
Cook, stirring, until the anchovies dissolve into the oil and the garlic is fragrant, about 2 minutes.
Add the chili flakes, diced tomatoes, pitted olives, and capers. Stir well and simmer for 15 minutes until slightly thickened.
Reserve a cup of pasta cooking water before draining.
Add the drained spaghetti to the sauce and toss vigorously over medium heat, adding pasta water as needed to coat the strands well.
Scatter chopped parsley over the top and serve immediately. No cheese needed.
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