Spaghetti alla Puttanesca

Spaghetti alla Puttanesca is the kind of bold, no-nonsense pasta dish you make when you want maximum flavor with minimal effort. Salty, savory, a little spicy, and deeply satisfying, this classic Italian recipe comes together in the time it takes to boil pasta. With pantry staples like tomatoes, olives, capers, and anchovies, Spaghetti alla Puttanesca delivers a rich, punchy sauce that clings perfectly to every strand. It’s fast, unfussy, and unapologetically delicious—ideal for busy weeknights when you still want something that tastes restaurant-worthy.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: From start to finish in about 25 minutes—perfect for weeknights
• Pantry-Friendly: Uses simple, long-lasting ingredients you likely already have
• Bold, Balanced Flavors: Salty anchovies, briny capers, and sweet tomatoes create instant depth
• Authentic Yet Approachable: Classic technique with clear, beginner-friendly steps
• Comforting but Impressive: Cozy enough for solo dinners, bold enough to serve guests

What sets this version apart is the timing and layering—anchovies melt gently into the oil to form a savory backbone, while a splash of pasta water ensures a silky sauce that coats the spaghetti instead of pooling at the bottom of the pan.

Ingredients Needed

For the Pasta

• 200g / 7 oz spaghetti (or any long pasta like linguine or bucatini)

For the Puttanesca Sauce

• 2 tbsp extra virgin olive oil, plus extra for finishing
• 2 garlic cloves, finely minced with a knife (for better texture and flavor control)
• 3 anchovy fillets, finely chopped (they dissolve into the sauce—no fishy taste)
• ¼ cup pitted black olives, preferably oil-packed, quartered
• 1 tbsp capers, drained well
• ¼ tsp red chili flakes, adjust to taste
• 400g / 14 oz crushed tomatoes, or hand-crushed whole canned tomatoes
• ½ cup water, used to rinse the tomato can (no flavor left behind)
• 1 tsp fresh oregano, roughly chopped (or ¼ tsp dried)
• ⅛ tsp kosher salt, plus more if needed
• ⅛ tsp black pepper, freshly ground
• ¼ tsp sugar, optional, only if tomatoes are too acidic
• 2 tbsp fresh basil, roughly chopped, for finishing

How to Make Spaghetti alla Puttanesca

Prepare the Base

1. Bring a large pot of water to a rolling boil for the pasta. Season it generously—it should taste like the sea.
2. If you like, warm your serving bowls (this keeps the pasta hot longer once plated).

Build the Flavor

3. Heat the olive oil in a wide skillet over medium-high heat.
4. Add the minced garlic and cook for about 15 seconds, just until fragrant and lightly golden—don’t let it brown.

Melt the Anchovies

5. Add the anchovies, olives, capers, and chili flakes.
6. Cook for 1 minute, stirring constantly, until the anchovies break down and coat everything with savory richness.

Create the Sauce

7. Pour in the crushed tomatoes. Add the ½ cup water to the empty can, swirl to rinse, and pour it into the pan.
8. Stir in oregano, salt, and black pepper.
9. Bring to a gentle simmer, then lower the heat and cook for 10 minutes, until the sauce thickens slightly and smells rich and briny. Taste and add sugar only if needed.

Cook the Pasta

10. Add the spaghetti to the boiling water and cook according to package instructions until al dente.
11. Just before draining, reserve 1 mug of pasta cooking water, then drain the pasta.

Bring It All Together

12. Add the hot pasta directly to the sauce. Pour in ¼ cup reserved pasta water.
13. Toss over low heat for about 1 minute, until the sauce clings to the spaghetti and looks glossy. Add more pasta water if needed.
14. Finish with fresh basil and a drizzle of olive oil.

Serving and Storage Tips

• Serve immediately in warm bowls for the best texture and aroma.
• Garnish with extra basil or a pinch of chili flakes for color and heat.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove with a splash of water to loosen the sauce—avoid microwaving if possible.

Helpful Notes

• Anchovies are essential—they provide umami, not fishiness. Don’t skip them.
• For a more intense olive flavor, use a mix of Kalamata and black olives.
• This sauce should be loose but clingy, not thick like marinara.
• Always finish cooking the pasta in the sauce—this is key to authentic texture.

Conclusion

This Spaghetti alla Puttanesca is proof that a handful of humble ingredients can create something truly unforgettable. It’s fast, bold, and deeply satisfying, with layers of savory, briny, and slightly spicy flavors that feel far more complex than the effort required. Whether you’re cooking for yourself or trying to impress with minimal prep, this recipe delivers every time.

If you tried this recipe, leave a comment and a star rating below—it really helps and I love hearing your feedback. Don’t forget to share it on Pinterest or Facebook so others can enjoy it too.
Did you add your own twist—extra chili, different olives, or another herb? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I make Spaghetti alla Puttanesca without anchovies?

Yes, but the flavor will be less complex. You can add a bit of extra capers or olives, but anchovies are traditional and highly recommended.

How do I make this recipe gluten-free?

Simply use gluten-free spaghetti. The sauce itself is naturally gluten-free.

Is Spaghetti alla Puttanesca spicy?

It has a mild heat from chili flakes. You can reduce or increase them to suit your taste.

Can I freeze Puttanesca sauce?

Yes. Freeze the sauce (without pasta) for up to 2 months. Thaw and reheat gently before tossing with fresh pasta.

How thick should the sauce be?

The sauce should be loose enough to coat the pasta smoothly—not dry, not soupy. Pasta water helps achieve the perfect consistency.