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Spaghetti Puttanesca Recipe

Spaghetti Puttanesca Recipe

I love this spaghetti puttanesca because it’s bold, fast, and made with simple pantry ingredients. The sauce is rich, salty, and comforting, perfect for busy nights when I still want real Italian flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: Italian, Southern Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz Spaghetti Or other long pasta
  • 3 tbsp Extra-virgin olive oil Good quality
  • 4 cloves Garlic Thinly sliced or chopped
  • 4 fillets Anchovies Oil-packed
  • ½ tsp Red pepper flakes Adjust to taste
  • 1 can 28 oz Crushed tomatoes San Marzano preferred
  • ⅓ cup Black olives Kalamata or Gaeta chopped
  • 2 tbsp Capers Drained
  • — — Salt Use lightly
  • — — Black pepper Optional
  • ¼ cup Fresh parsley Finely chopped

Equipment

  • 1 Large pot For boiling pasta
  • 1 Wide skillet For cooking the sauce
  • 1 Wooden spoon For stirring
  • 1 Colander To drain pasta
  • 1 Cutting board Prep work

Method
 

Step 1:
  1. Bring a large pot of well-salted water to a boil for the pasta. While the water heats, prep all ingredients so everything is ready to go.
    Spaghetti Puttanesca Recipe
Step 2:
  1. Heat the olive oil in a wide skillet over medium-low heat. Add the garlic and red pepper flakes and cook gently until fragrant, making sure the garlic doesn’t brown.
    Spaghetti Puttanesca Recipe
Step 3:
  1. Add the anchovy fillets to the skillet and stir until they dissolve into the oil, about 1 minute. This creates a rich, savory base.
    Spaghetti Puttanesca Recipe
Step 4:
  1. Pour in the tomatoes and bring the sauce to a gentle simmer. Let it cook for 8–10 minutes, stirring occasionally, until slightly thickened.
    Spaghetti Puttanesca Recipe
Step 5:
  1. Meanwhile, cook the spaghetti in boiling water until just al dente. Reserve about ½ cup of the pasta cooking water, then drain.
    Spaghetti Puttanesca Recipe
Step 6:
  1. Add the olives and capers to the sauce and stir well. Taste and adjust seasoning carefully with salt and black pepper if needed.
    Spaghetti Puttanesca Recipe
Step 7:
  1. Add the drained pasta directly to the sauce along with a splash of reserved pasta water. Toss until the sauce coats the pasta evenly.
    Spaghetti Puttanesca Recipe
Step 8:
  1. Turn off the heat and stir in the chopped parsley. Serve immediately while hot.
    Spaghetti Puttanesca Recipe

Notes

  • I don’t add cheese traditionally, but sometimes I sneak in a little pecorino anyway.
  • If skipping anchovies, add a bit more olive oil and capers for balance.
  • The sauce can be made ahead and reheated gently before tossing with pasta.