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Spaghetti alla Puttanesca Recipe

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4.3 from 7 reviews

A classic Italian pasta dish featuring spaghetti tossed in a vibrant, savory sauce made from anchovies, olives, capers, garlic, and a rich tomato base infused with fresh herbs and a touch of chili for subtle heat. Quick to make and bursting with bold Mediterranean flavors, Spaghetti alla Puttanesca is perfect for a satisfying weeknight meal.

Ingredients

Spaghetti

  • 200g / 7oz spaghetti or other long pasta

Sauce

  • 2 tbsp extra virgin olive oil, plus more for drizzling
  • 2 garlic cloves, finely minced (knife, not garlic press)
  • 3 anchovy fillets, finely minced
  • 1/4 cup pitted black olives, preferably in oil, quartered
  • 1 tbsp capers, drained
  • 1/4 tsp chili flakes (red pepper flakes)
  • 400g / 14oz can crushed tomatoes (or hand-crushed whole canned tomatoes)
  • 1/2 cup water
  • 1 tsp fresh oregano, roughly chopped (or 1/4 tsp dried oregano)
  • 1/8 tsp kosher or cooking salt (or 2 pinches table salt)
  • 1/8 tsp black pepper
  • 1/4 tsp sugar, if needed (depends on tomato quality)
  • 2 tbsp fresh basil, roughly chopped

Instructions

  1. Prepare: Bring a large pot of water to a boil for the pasta. Meanwhile, warm serving bowls in the microwave for 1 minute.
  2. Cook garlic: Heat olive oil in a medium skillet over medium-high heat. Add the finely minced garlic and sauté for about 15 seconds until it just begins to turn golden, releasing its aroma.
  3. Cook anchovies and aromatics: Add the minced anchovy fillets, capers, quartered olives, and chili flakes to the skillet. Cook together for 1 minute to meld the salty and spicy flavors.
  4. Add tomato and water: Pour in the crushed tomatoes followed by the half cup of water used to rinse the tomato can. Stir to combine the ingredients in the skillet.
  5. Simmer sauce: Stir in fresh oregano, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low and cook gently for 10 minutes, or until the tomatoes break down into a cohesive sauce. Turn off the heat if not coordinating with the pasta finish time.
  6. Cook pasta: Add 2 teaspoons of salt to the boiling water, then add the spaghetti. Cook according to package directions until al dente.
  7. Reserve pasta water: Just before draining, ladle out about a mugful of pasta cooking water and set it aside. Drain the pasta in a colander.
  8. Toss pasta with sauce: Return the drained pasta to the skillet with the sauce. Add approximately 1/4 cup of the reserved pasta cooking water, and toss with two wooden spoons over low heat for 1 minute, ensuring the sauce clings evenly to the pasta strands and remains silky. Add more pasta water if the pasta seems too dry.
  9. Serve: Immediately transfer the pasta into warmed serving bowls. Drizzle with extra virgin olive oil and sprinkle the fresh basil on top. Serve at once for the best flavor.

Notes

  • Note 1: Finely mincing anchovies instead of crushing helps distribute their flavor evenly without large chunks.
  • Note 2: Use olives in oil for a smoother texture and richer taste; quartering them helps release flavor.
  • Note 3: Drain capers well to avoid excess moisture diluting the sauce.
  • Note 4: Adding sugar balances the acidity of the tomatoes if they are very tangy.
  • Note 5: Pasta cooking water contains starch which helps the sauce cling to the pasta and improves texture.
  • Note 6: Adding fresh basil at the end keeps its flavor bright and fresh.

Find it online: https://dishcooks.com/spaghetti-alla-puttanesca-recipe/