Spaghetti Alla Puttanesca
Spaghetti Alla Puttanesca is an irresistibly bold and flavorful Italian pasta dish that comes together in just 30 minutes, making it perfect for weeknight dinners or an elegant last-minute meal. This classic recipe combines al dente spaghetti with a savory, aromatic tomato-based sauce infused with garlic, optional anchovies, and crushed red pepper flakes for a subtle heat. The dish is elevated with the briny goodness of Kalamata olives and capers, ensuring every bite bursts with Mediterranean flair. Garnished with fresh parsley for a pop of color and brightness, this one-pot pasta is as simple as it is satisfying. Whether you're looking for a quick, authentic Italian recipe or a delicious pantry-friendly meal, Spaghetti Alla Puttanesca delivers bold flavors with minimal effort.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 400 grams Spaghetti
- 3 tablespoons Olive oil
- 3 medium Garlic cloves
- 4 pieces Anchovy fillets (optional)
- 1 teaspoon Crushed red pepper flakes
- 400 grams Canned whole peeled tomatoes
- 100 grams Black or kalamata olives, pitted and halved
- 2 tablespoons Capers, rinsed
- 2 tablespoons Fresh parsley, chopped
- 1 to taste Salt
- 1 to taste Ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining, then set the pasta aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant, but not browned.
If using anchovies, add them to the skillet and stir for 1-2 minutes until they break down and dissolve into the oil.
Stir in the crushed red pepper flakes and cook for 30 seconds to release their aroma.
Add the canned tomatoes to the skillet, crushing them slightly with a spoon to break them into smaller pieces. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
Add the olives and capers to the sauce, and stir to combine. Season with salt and pepper to taste, keeping in mind the anchovies, capers, and olives are naturally salty.
Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly in the sauce. If the mixture seems dry, gradually add some of the reserved pasta cooking water until the desired consistency is reached.
Sprinkle the chopped parsley over the pasta and toss again. Serve immediately, garnished with extra parsley if desired.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
