Go Back
–+ servings
Pasta alla puttanesca garnished with flat leaf parsley.
Print Recipe
4.99 from 67 votes

Spaghetti alla Puttanesca

An easy-to-make classic Italian spaghetti recipe with strong tasty Mediterranean flavours and an interesting history!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Campania, Italian, Rome & Lazio
Keyword: pasta Puttanesca, puttanesca, Spaghetti alla Puttanesca
Servings: 4
Calories: 544kcal
Author: Jacqui

Ingredients

  • 14 oz spaghetti
  • 3-4 tablespoon extra-virgin olive oil
  • 3-4 cloves garlic thinly sliced
  • 6-8 anchovy fillets finely chopped (Italians prefer salted anchovies but you can also use those in oil)
  • 1 teaspoon peperoncino flakes (Italian red chili pepper) or 1- ½ a chopped peperoncino
  • 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 pitted black or green olives I used taggiasca olives
  • 14 oz fresh sauce tomatoes (San Marzano or datterini) peeled, deseeded and chopped
  • 1 handful fresh parsley leaves chopped
  • freshly ground black pepper
  • salt for pasta and to taste
US Customary - Metric

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

  • Although traditionally served with spaghetti, alla puttanesca can be served with other long pasta such as linguine or fettuccine.
  • The quantity of the individual ingredients can be altered depending on one's taste. Some people prefer less olives, capers or anchovies.

Nutrition

Calories: 544kcal | Carbohydrates: 84g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 591mg | Potassium: 565mg | Fiber: 6g | Sugar: 7g | Vitamin A: 403IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 3mg