Why You'll Love This Spaghetti Puttanesca Recipe
Spaghetti Puttanesca is one of the most intense and flavorful Italian dishes: a spicy tomato sauce with black olives, capers, and anchovies that explodes with umami in every bite. Originating from Naples, this pantry-staple dish is ready in just 20 minutes!
Table of Contents
- Ingredients (4 servings)
- Step-by-step preparation
- Chef's tips
- Nutritional information
- Frequently Asked Questions
Ingredients (4 servings)
For the pasta
- 400 g spaghetti
- Salted boiling water
For the Puttanesca sauce
- 4 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 6 anchovy fillets in oil, drained
- 1 tsp red pepper flakes (adjust to taste)
- 800 g crushed tomatoes (canned) or peeled fresh tomatoes
- 100 g pitted black olives, halved
- 2 tbsp capers, rinsed
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Step-by-step preparation
Step 1 – Cook the spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve ½ cup of cooking water before draining.
Step 2 – Melt the anchovies
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and anchovy fillets. Sauté for 2 minutes, crushing the anchovies with a fork until they completely dissolve in the oil. Add the red pepper flakes.
Step 3 – Prepare the sauce
Pour the crushed tomatoes into the skillet. Add the black olives, capers, and oregano. Stir and simmer over medium heat for 10 to 12 minutes until the sauce thickens slightly. Adjust seasoning – be careful with salt, as anchovies and capers are already salty.
Step 4 – Assemble and serve
Add the drained spaghetti directly to the sauce. Mix over high heat for 1 to 2 minutes, adding a little cooking water if necessary to bind the sauce to the pasta. Garnish with fresh chopped parsley and serve immediately.
Chef's tips
- Anchovies: Don't skip them! They don't give a fishy taste but bring incomparable umami depth to the sauce.
- Al dente: Cook the pasta 1 minute less than indicated, they will finish cooking in the sauce.
- Cooking water: Pasta cooking water, rich in starch, is the secret to a sauce that adheres perfectly to spaghetti.
- Ideal utensil: A large stainless steel sauté pan or enameled cast iron skillet allows you to simmer the sauce and mix the pasta directly into it.
Nutritional information (per serving)
- Calories: ~520 kcal
- Protein: 16 g
- Carbohydrates: 72 g
- Fats: 18 g
FREQUENTLY ASKED QUESTIONS
WHAT IS THE ORIGIN OF SPAGHETTI PUTTANESCA?
Spaghetti Puttanesca originates from Naples, in southern Italy. The recipe dates back to the 1950s-1960s and takes its name from the Italian expression alla puttanesca. It is a quintessential pantry dish, designed to be prepared quickly with preserved ingredients.
CAN YOU MAKE A VEGETARIAN VERSION?
Yes! Simply omit the anchovies and replace them with 1 tsp miso paste or 2 tbsp soy sauce to maintain the umami depth. Also add a few green olives for more complexity.
CAN THE SAUCE BE PREPARED IN ADVANCE?
Absolutely! The Puttanesca sauce keeps for 3 to 4 days in the refrigerator and freezes very well for up to 3 months. It's even better the next day as the flavors have time to develop. Cook fresh pasta just before serving.
WHAT TYPE OF TOMATOES SHOULD BE USED?
Canned San Marzano tomatoes are ideal for this recipe due to their low acidity and dense flesh. Failing that, use any good quality crushed tomatoes. In summer, fresh peeled tomatoes yield exceptional results.
HOW TO ADJUST THE SPICINESS LEVEL?
For a mild version, reduce the chili flakes to ¼ tsp or omit them completely. For a very spicy version, increase to 1½ tsp or add a minced fresh chili with the garlic. Spiciness is a matter of personal taste in this recipe.
CAN OTHER TYPES OF PASTA BE USED?
Yes! Linguine and bucatini are excellent alternatives to spaghetti for this sauce. Penne or rigatoni also work very well as the sauce permeates the tubes. Avoid fresh egg pasta, which does not pair as well with this robust sauce.