Spaghetti Puttanesca in 25 Minutes
Transform your weeknight dinners with this irresistibly bold and flavorful Spaghetti Puttanesca, ready in just 25 minutes! This classic Italian pasta dish combines al dente spaghetti with a rich, tangy tomato sauce infused with garlic, crushed red pepper flakes, and umami-packed anchovies. Briny Kalamata olives, capers, and a sprinkle of dried oregano add a Mediterranean flair, while fresh parsley and Parmesan cheese complete the presentation. Perfectly balanced with both savory and slightly spicy notes, this quick and easy recipe is ideal for busy nights without compromising on taste. Serve it as a satisfying standalone meal or pair it with a crisp green salad and a glass of your favorite wine for an elegant touch. Make this one-pan wonder your go-to for a crowd-pleasing dinner packed with authentic Italian flavors!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 0.5 tsp crushed red pepper flakes
- 4 anchovy fillets, finely chopped
- 14 oz canned diced tomatoes
- 0.5 cup pitted Kalamata olives, halved
- 2 tbsp capers, drained
- 1 tsp dried oregano
- 2 tbsp parsley, fresh chopped, for garnish
- grated Parmesan cheese, for serving
- salt
- black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining, then set the pasta aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic, red pepper flakes, and chopped anchovy fillets. Sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant and the anchovies have dissolved.
Add the canned diced tomatoes (with their juices) to the skillet. Stir in the olives, capers, and oregano. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally, until slightly thickened.
Season the sauce with a pinch of salt and freshly ground black pepper, to taste. Remember that the anchovies, olives, and capers are salty, so taste the sauce as you go.
Add the cooked spaghetti to the skillet and toss to coat it evenly in the sauce. If the sauce seems too thick, add a bit of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Divide the spaghetti among serving plates. Garnish with freshly chopped parsley and grated Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3497 mg | 152% | |
| Total Carbohydrate | 132.0 g | 48% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 14.8 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1093 mg | 23% | |
*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.
