Spaghetti Puttanesca
A quick and flavorful Italian pasta dish made with anchovies, olives, and tomatoes, perfect for weeknight meals.
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!
Notes
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. Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat as needed.