Spaghetti Alla Putanesca Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Italian
Spaghetti Alla Putanesca Recipe
Description
This recipe relies on quality canned plum tomatoes combined with anchovy fillets melted in olive oil, whole garlic cloves, capers, black olives, and chili flakes to build a complex sauce. The anchovies dissolve, adding depth without a fishy taste, while the capers and olives bring briny notes. The chili flakes give a subtle kick, and fresh parsley adds brightness.
The spaghetti cooks to al dente and is lifted directly from the pasta water into the sauce, emulsifying it for a cohesive coating. Stirring the sauce as it reduces ensures concentration of flavors without burning. The garlic is kept whole to infuse gently and is removed before serving to avoid overpowering sharpness.
This dish pairs well as a standalone meal for lunch or dinner, offering a punchy, flavorful pasta experience. It can be customized with more garlic or heat as desired. The balance of salty, tangy, and spicy elements creates a distinctively lively sauce that clings to the tender pasta strands.
Using the best quality canned tomatoes enhances the freshness and richness of the sauce. Tuna can be added as a variation for extra protein and flavor.
Ingredients
- 13.4 oz (380g) spaghetti
- 14 oz (400g) canned plum tomatoes , high quality (I like Cirio)
- 2 tbsp capers
- 1 small handful (1.2 oz/90g) black olives
- 6 anchovy fillets salted
- 1/2 tsp chili flakes
- 1 parsley small bunch
- 2 mal or 1 large garlic peeled and crushed with the back of a knife, clove
- 1 tbsp olive oil
- 1 small bunch parsley , chopped
Instructions
- Bring a large pot of salted water to the boil. Add one tbsp of olive oil to a large pan with the anchovy fillets and whole garlic clove. Fry for 30-60 seconds until the anchovies start to melt.
- Add the tomatoes, capers, chilli flakes and olives to the pan and stir together. Add the spaghetti to the pot of water and cook according to packet instructions until al dente (around 8-10 minutes).
- Stir the tomato mixture occasionally as it starts to thicken ( if the tomatoes reduce too much add a little splash of pasta water and stir.
- Once the spaghetti is cooked, lift the spaghetti from the water to the sauce with a spaghetti spoon (this helps emulsify the sauce) and toss, stir add some chopped parsley. Serve immediately.
Notes
- Good quality canned tomatoes make a noticeable difference in the sauce's flavor.
- Anchovies act as seasoning without imparting a fishy taste; omit only if necessary and add a pinch of salt instead.
- Keep the garlic whole while cooking for a milder flavor; remove before serving unless a stronger garlic taste is desired.
- For more heat, increase chili flakes accordingly.
- Fresh cherry tomatoes may be substituted and stewed down, adding a splash of water if needed.
User Reviews
Overall Rating
5
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