Spaghetti alla Puttanesca
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
544 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti alla Puttanesca
Description
Spaghetti alla Puttanesca is a flavorful Italian pasta dish featuring a sauce made from garlic, anchovies, red pepper flakes, capers, olives, and fresh tomatoes. The recipe uses extra-virgin olive oil to infuse the sauce with richness while gently cooking the anchovies and garlic until they dissolve, imparting a deep savoriness. The addition of salted capers and pitted olives provides bursts of briny flavor, balanced by the freshness of ripe, peeled tomatoes. Tossing the pasta with reserved pasta water allows the sauce to coat the strands smoothly, creating a harmonious texture.
The dish has a bright, slightly spicy, and umami-rich profile with fresh parsley adding a herbal note. Spaghetti is traditionally served with this sauce, but similar long noodles like linguine or fettuccine work well. It showcases robust Mediterranean flavors without relying on heavy cream or cheese, making it a distinctive option for pasta lovers seeking a tangy, savory meal.
This recipe is served immediately to maintain the tender yet firm texture of the pasta and the vibrant taste of the sauce. Adjusting the quantities of anchovies, olives, and capers can tailor the saltiness and tanginess to individual preferences. Fresh parsley scattered on top adds a final reminder of its Mediterranean roots.
Ingredients
- 14 oz spaghetti
- 3-4 tablespoon extra-virgin olive oil
- 3-4 cloves garlic thinly sliced
- 6-8 anchovy fillet finely chopped (Italians prefer salted anchovies but you can also use those in oil
- 1 teaspoon crushed red pepper flakes Italian red chili pepper) or 1- ½ a chopped peperoncino, peperoncino flakes
- 1 tablespoon capers drained and chopped. (Italians also prefer salted capers. If you use these rinse them under water before using them)
- 3.5 oz black olive I used taggiasca olives, or green olive, pitted
- 14 oz fresh sauce tomato peeled, deseeded and chopped, San Marzano or datterini varieties
- 1 handful parsley chopped, fresh leaves
- black pepper freshly ground
- salt for pasta and to taste
Instructions
- Start by boiling water for the spaghetti. Once boiling, add salt and return to a rolling boil. Add the spaghetti and cook according to the package instructions until just under al dente. Reserve one cup of pasta water before draining.
- Meanwhile, heat the olive oil in a large deep skillet. Add the garlic, anchovies, and peperoncino. Cook over medium heat until the garlic is fragrant and the anchovies have dissolved, about 5 minutes.
- Add capers, a bit of parsley and olives and stir to combine.
- Add the tomatoes to the pan and bring the sauce to a gentle simmer.
- Add the drained spaghetti and a splash of pasta water to the sauce.
- Cook, stirring and shaking the pan and adding more pasta water as necessary to keep the sauce a little liquidy until pasta is perfectly al dente. Sprinkle in more parsley and taste to season with salt and pepper. Serve immediately.
Notes
- Spaghetti can be substituted with linguine or fettuccine for variation.
- Adjust quantities of olives, capers, and anchovies to your taste to balance saltiness and flavor intensity.
- Rinsing salted capers is recommended to reduce excess salt before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 84g | 28% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 4mg | 1% |
| Sodium | 591mg | 25% |
| Potassium | 565mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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