Spaghetti Puttanesca is a classic Italian dish known for its bold and savory flavors. The name translates to “whore’s spaghetti,” and the origins are as colorful as the dish itself. It’s quick to make, perfect for busy weeknights or any time you crave a hearty meal. With just a few simple ingredients, you can whip up a delicious pasta dish that packs a punch.
Why Make This Recipe
This recipe is ideal for anyone looking for a quick and flavorful meal. It combines the richness of anchovies and olives with the brightness of tomatoes, making it so satisfying. Plus, it requires minimal prep and cook time, making it a weeknight favorite. Whether you’re cooking for yourself or impressing guests, Spaghetti Puttanesca is sure to delight!
How to Make Spaghetti Puttanesca
Ingredients:
- 200g / 7oz spaghetti (or other long pasta)
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 2 garlic cloves (finely minced)
- 3 anchovy fillets (finely minced)
- 1/4 cup pitted black olives (preferably in oil, quartered)
- 1 tbsp capers (drained)
- 1/4 tsp chilli flakes (red pepper flakes)
- 400g / 14oz can crushed tomato (or hand crush whole canned tomatoes)
- 1/2 cup water
- 1 tsp fresh oregano (roughly chopped; sub 1/4 tsp dried)
- 1/8 tsp kosher / cooking salt (or 2 pinches table salt)
- 1/8 tsp black pepper
- 1/4 tsp sugar (if needed)
- 2 tbsp fresh basil (roughly chopped)
Directions:
- Prepare: Bring a large pot of water to a boil for the pasta. You can also warm serving bowls in the microwave for 1 minute.
- Cook garlic: Heat olive oil in a medium skillet over medium-high heat. Add minced garlic and cook for 15 seconds until it starts to turn golden.
- Cook anchovies: Add anchovies, capers, olives, and chili flakes. Cook for 1 minute, allowing the flavors to blend.
- Add tomato: Pour in the crushed tomato, then add 1/2 cup of water into the empty can. Swirl it to rinse out the can, then pour it into the skillet.
- Simmer: Stir in oregano, salt, and black pepper. Bring to a simmer, then reduce to low and cook over medium heat for 10 minutes or until the sauce thickens. If not timed with the pasta, turn off the stove when done.
- Cook pasta: In the boiling water, add 2 teaspoons of salt, then add spaghetti. Cook according to the package directions.
- Reserve pasta water: Before draining the pasta, scoop out a mugful of the cooking water and set it aside. Then drain the pasta in a colander.
- Toss pasta: Add the drained pasta into the sauce, along with 1/4 cup of reserved pasta water. Toss using two wooden spoons over low heat for about 1 minute, until the sauce clings to the pasta. If too dry, add more reserved pasta water as needed.
- Serve: Transfer the pasta into warmed bowls. Drizzle with olive oil and sprinkle with fresh basil. Serve immediately!
How to Serve Spaghetti Puttanesca
Spaghetti Puttanesca is best enjoyed right after cooking. Serve it in warmed bowls for an inviting meal. A sprinkle of extra basil or a drizzle of high-quality olive oil adds a lovely finishing touch.
How to Store Spaghetti Puttanesca
If you have leftovers, store them in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat on the stove or in the microwave until warmed through.
Tips to Make Spaghetti Puttanesca
- Use high-quality ingredients for the best flavor.
- Adjust the amount of chili flakes according to your spice preference.
- If your tomatoes are too acidic, a pinch of sugar can help balance the flavor.
Variation
For a vegetarian version, simply omit the anchovies and add extra olives or mushrooms for more depth. You can also add cooked vegetables like zucchini or bell peppers for added nutrition.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta you like. Penne or linguine work well too!
2. Is Spaghetti Puttanesca gluten-free?
To make it gluten-free, use gluten-free pasta. The rest of the ingredients are naturally gluten-free.
3. Can I prepare this dish in advance?
While it’s best enjoyed fresh, you can prepare the sauce in advance. Just cook the pasta right before serving for the best texture.
Enjoy your delicious Spaghetti Puttanesca! It’s a simple yet flavorful dish that brings a taste of Italy right to your kitchen.
Spaghetti Puttanesca
Ingredients
Pasta
- 200 g 200g spaghetti (or other long pasta) or use any long pasta you prefer
Sauce
- 2 tbsp 2 tbsp extra virgin olive oil plus more for drizzling
- 2 cloves 2 garlic cloves (finely minced) for flavor
- 3 fillets 3 anchovy fillets (finely minced) adds umami flavor
- ¼ cup 1/4 cup pitted black olives (preferably in oil, quartered) for a salty brininess
- 1 tbsp 1 tbsp capers (drained) adds tang
- ¼ tsp 1/4 tsp chilli flakes (red pepper flakes) adjust to taste
- 400 g 400g can crushed tomato or hand crush whole canned tomatoes
- ½ cup 1/2 cup water to rinse the tomato can
- 1 tsp 1 tsp fresh oregano (roughly chopped) substitute with 1/4 tsp dried if needed
- ⅛ tsp 1/8 tsp kosher / cooking salt or 2 pinches table salt
- ⅛ tsp 1/8 tsp black pepper for seasoning
- ¼ tsp 1/4 tsp sugar if needed to balance acidity
- 2 tbsp 2 tbsp fresh basil (roughly chopped) for garnish
Instructions
Preparation
- Bring a large pot of water to a boil for the pasta. You can also warm serving bowls in the microwave for 1 minute.
Cooking
- Heat olive oil in a medium skillet over medium-high heat. Add minced garlic and cook for 15 seconds until it starts to turn golden.
- Add anchovies, capers, olives, and chili flakes. Cook for 1 minute, allowing the flavors to blend.
- Pour in the crushed tomato, then add 1/2 cup of water into the empty can. Swirl it to rinse out the can, then pour it into the skillet.
- Stir in oregano, salt, and black pepper. Bring to a simmer, then reduce to low and cook over medium heat for 10 minutes or until the sauce thickens.
- In the boiling water, add 2 teaspoons of salt, then add spaghetti. Cook according to the package directions.
- Before draining the pasta, scoop out a mugful of the cooking water and set it aside. Then drain the pasta in a colander.
- Add the drained pasta into the sauce, along with 1/4 cup of reserved pasta water. Toss using two wooden spoons over low heat for about 1 minute, until the sauce clings to the pasta.
- Transfer the pasta into warmed bowls. Drizzle with olive oil and sprinkle with fresh basil. Serve immediately!
