Spaghetti Puttanesca Recipe

What is Spaghetti Puttanesca?

Spaghetti Puttanesca is a delicious Italian pasta that originated in Naples. It has ingredients like anchovies, black olives, capers, and garlic and a rich sauce that coats the spaghetti perfectly.

The dish is very quick to make, because you can make it in less than 30 minutes! It’s a great choice for a busy weeknight or a simple, comforting meal.

Its history is somewhat risqué but Spaghetti Puttanesca has become a beloved dish in Italy It’s loved for its rich and packed with flavor and how easy tit is to make it.

Key Ingredients & Substitutions for Spaghetti Puttanesca

• Spaghetti: The classic pasta for this dish. You can substitute with linguine or fettuccine if you want.
• Olive Oil: Extra virgin olive oil adds richness and helps bring the sauce together.
• Anchovy Fillets: These provide a deep, savory umami flavor. If you’re vegetarian, you can omit them or substitute with soy sauce or miso paste for a similar salty flavor.
• Garlic: A key flavor in the dish. Use fresh garlic for the best results.
• Crushed Red Pepper Flakes: For a bit of heat. Adjust to taste.
• Chopped Tomatoes: Use canned San Marzano tomatoes for a rich, flavorful sauce.
• Black Olives: Adds brininess to the sauce. Use pitted Kalamata or Gaeta olives for the best flavor.
• Capers: Adds a tangy, salty flavor that’s essential to the dish. Rinse them before using to remove excess salt.
• Fresh Parsley: To add freshness and color to the finished dish.

Tools You’ll Need

• Large Pot: For cooking the spaghetti.
• Non-stick Pan: For preparing the puttanesca sauce.
• Wooden Spoon: For stirring the sauce and pasta.
• Colander: To drain the spaghetti.
• Measuring Cups: For accurate ingredient measurements.

Step-by-Step Instructions for Spaghetti Puttanesca

1. Prepare the pasta: Bring a large pot of salted water to a boil. Add 12 oz of spaghetti and cook until al dente, about 8-10 minutes (or follow the package instructions). Drain the pasta and set it aside, reserving ½ cup of the pasta water.
2. Make the sauce: Heat 3 tablespoons of olive oil in a large non-stick pan over medium heat. Add 4 minced garlic cloves and 4 chopped anchovy fillets, stirring for 2-3 minutes until the garlic is fragrant and the anchovies dissolve into the oil.
3. Add the tomatoes and seasonings: Pour in a 14 oz can of chopped tomatoes and mix in 1 tablespoon of capers, ½ cup of pitted black olives, and ½ teaspoon of crushed red pepper flakes. Stir well to combine all the flavors.
4. Simmer the sauce: Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
5. Combine the pasta and sauce: Add the cooked spaghetti to the pan with the sauce. Toss the pasta to coat it evenly, and let it cook for another 2-3 minutes to soak up the flavors.
6. Finish and serve: Stir in 2 tablespoons of freshly chopped parsley for a burst of freshness. Adjust the seasoning with salt and pepper if needed. Serve hot and enjoy this flavorful dish!

Expert Tips for Perfect Spaghetti Puttanesca

• Use High-Quality Anchovies: Anchovies dissolve into the sauce and add a deep umami flavor. Don’t skip them, even if you’re not a fan of anchovies—they won’t taste fishy!
• Reserve Pasta Water: Always save a little pasta water before draining the spaghetti. The starchy water helps bind the sauce to the pasta, creating a smooth, silky finish.
• Adjust the Spice: If you prefer a milder sauce, reduce the amount of red pepper flakes. For more heat, add extra!
• Make it Vegetarian: You can easily omit the anchovies for a vegetarian version of puttanesca. Add a bit of soy sauce or miso paste for that extra umami kick.

Serving Suggestions

Spaghetti Puttanesca is a hearty and flavorful dish that pairs well with a simple green salad and a side of garlic bread. For a more complete meal, serve it with a glass of red wine, such as Chianti or Barbera.

The bold flavors of the pasta also pair beautifully with a side of roasted vegetables, like zucchini or bell peppers.

Make-Ahead and Storage

Make-Ahead: The puttanesca sauce can be made a day ahead and stored in the refrigerator. Reheat it gently on the stove before tossing with the freshly cooked spaghetti.

Storage: Leftover spaghetti puttanesca can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat, adding a splash of water if needed to loosen the sauce.

Freezing: The sauce freezes well! Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

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