Authentic Spaghetti alla Puttanesca Recipe
Spaghetti alla Puttanesca is a classic Southern Italian pasta dish made with simple pantry staples like tomatoes, olives, capers, garlic, and anchovies. Ready in about 30 minutes, this bold and flavorful pasta is perfect for busy weeknights when you want a satisfying homemade meal without spending hours in the kitchen. Every bite delivers the savory, briny flavors that make Italian cooking so memorable.
Ingredients
- 12 oz. spaghetti
- 3 Tbsp. extra virgin olive oil
- 2 cloves garlic minced
- 4 fillets anchovy chopped
- 1 each Calabrian chili adjust to taste can substitute red chili flakes
- 1 28-ounce can crushed tomatoes
- 1 cup Kalamata olives, sliced
- 1/3 cup capers drained
- 1/3 cup chopped Italian parsley
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the garlic, anchovies, and red pepper flakes. Cook for 1 to 2 minutes, stirring frequently, until fragrant and the anchovies have melted into the oil.
- Stir in the crushed tomatoes, olives, and capers. Bring to a gentle simmer and cook for about 15 minutes.
- Reserve 1 cup of pasta water before draining the spaghetti.
- Add the drained pasta to the sauce. Toss well, adding a splash of pasta water if needed to loosen the sauce.
- Stir in the parsley and season with black pepper. Taste and add salt only if needed, as the olives and capers already provide plenty of seasoning