Can I make this dish vegetarian?

Yes, simply omit the anchovies and substitute with soy sauce or miso paste to add umami flavor without the fish.

What’s the best type of olive to use?

Kalamata or Gaeta olives are traditional choices, but any high-quality black olive will work well.

Can I use fresh tomatoes instead of canned?

Yes! Blanch and peel the tomatoes first, then chop them before adding to the sauce. You may need to cook the sauce a bit longer to reduce the liquid.

How spicy is this dish?

The dish has a mild heat from the crushed red pepper flakes, but you can adjust the amount to suit your taste.

The best Spaghetti Puttanesca recipe

Description

Spaghetti Puttanesca is a classic Italian pasta dish with bold flavors from garlic, anchovies, olives, and capers. It’s quick to make and perfect for a weeknight meal!

Ingredients

Units Scale

12 oz dried spaghetti
3 tbsp extra virgin olive oil
4 garlic cloves, minced
4 anchovy fillets, chopped
1 can (14 oz) chopped tomatoes
1/2 cup pitted black olives
1 tbsp capers, rinsed
1/2 tsp crushed red pepper flakes
2 tbsp fresh parsley, chopped
Salt and pepper, to taste

Instructions

Cook the Spaghetti: Boil salted water, cook the spaghetti until al dente, drain, and reserve ½ cup of pasta water.
Make the Sauce: In a pan, sauté garlic and anchovies in olive oil until fragrant. Add tomatoes, olives, capers, and red pepper flakes. Simmer for 10-15 minutes.
Combine and Serve: Toss the spaghetti with the sauce, add parsley, and season with salt and pepper. Serve immediately.

Notes

If you like a chunkier sauce, use whole tomatoes and crush them by hand before adding to the pan.

For a heartier meal, top with grated Parmesan cheese or Pecorino Romano.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 350
Sugar: 7g
Fat: 12g
Carbohydrates: 50g
Fiber: 5g
Protein: 10g