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Spaghetti Alla Puttanesca

Spaghetti Alla Puttanesca recipe image
Spaghetti alla Puttanesca is a vibrant, no-nonsense pasta dish that relies on bold, savory flavors rather than cream or cheese for richness. This recipe features a quick-cooking sauce made from ripe plum tomatoes, briny black olives, tangy capers, and a hint of heat from fresh chili peppers. The anchovies melt into the oil, providing a deep umami backbone without tasting fishy. Its a perfect weeknight meal that comes together in under thirty minutes, offering a robust, aromatic experience that feels both rustic and sophisticated. Serve it immediately to enjoy the contrast of tender pasta and the bright, salty kick of the sauce.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 562.5
Description
Spaghetti alla Puttanesca is a vibrant, no-nonsense pasta dish that relies on bold, savory flavors rather than cream or cheese for richness. This recipe features a quick-cooking sauce made from ripe plum tomatoes, briny black olives, tangy capers, and a hint of heat from fresh chili peppers. The anchovies melt into the oil, providing a deep umami backbone without tasting fishy. Its a perfect weeknight meal that comes together in under thirty minutes, offering a robust, aromatic experience that feels both rustic and sophisticated. Serve it immediately to enjoy the contrast of tender pasta and the bright, salty kick of the sauce.
Ingredients
  • 1 pound Spaghetti
  • 3 tablespoon Extra Virgin Olive Oil
  • 1/4 cup Chopped Onions
  • 1 ea Whole Clove of Garlic
  • 2 ea Anchovy Fillets
  • 1 ea Fresh Chili Pepper
  • 4 ea Ripe Plum Tomatoes
  • 2 ea Fresh Basil Leaves
  • 1 tablespoon Fresh Italian Parsley
  • 1 tablespoon Capers
  • 12 ea Pitted Black Olives
  • 1 Reggiano Parmigiano cheese
Directions
  1. 1
    Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. 2
    While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook until soft and translucent, about 3-4 minutes.
  3. 3
    Add the whole garlic clove and chopped chili pepper to the skillet. Saut for 30 seconds until fragrant, being careful not to burn the garlic.
  4. 4
    Stir in the anchovy fillets and cook for 1-2 minutes until they have completely dissolved into the oil.
  5. 5
    Add the chopped plum tomatoes, capers, and chopped fresh parsley to the skillet. Season with salt and pepper to taste.
  6. 6
    Simmer the sauce gently for 8-10 minutes, crushing the tomatoes slightly with a wooden spoon, until the sauce thickens and the tomatoes break down.
  7. 7
    Remove the whole garlic clove and discard it. Stir in the pitted black olives and cook for another minute to heat through.
  8. 8
    Drain the spaghetti and add it directly to the skillet with the sauce. Toss well over low heat, adding a splash of reserved pasta water if needed to coat the noodles evenly.
  9. 9
    Divide the pasta among serving plates. Garnish with fresh basil leaves and freshly grated Reggiano Parmigiano cheese. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 562.5kcal
% Daily Value *
Total Fat 18.9g30%
Saturated Fat 3.1g16%
Cholesterol 95.0mg32%
Sodium 78.3mg4%
Total Carbohydrate 89.7g30%
Dietary Fiber 27.0g108%
Sugars 19.9g
Protein 21.8g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If fresh tomatoes are not in season, use one 14-ounce can of high-quality Italian San Marzano tomatoes, crushed by hand.

For a milder heat, remove the seeds and membranes from the fresh chili pepper before chopping. Alternatively, use 1/2 teaspoon of red pepper flakes.

To make this recipe vegetarian, omit the anchovy fillets. You can add an extra pinch of salt or a teaspoon of white wine vinegar to mimic the savory depth the anchovies provide.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to restore the sauce's consistency.

Keywords: spaghetti, puttanesca, italian, pasta, tomato sauce, olives, capers, anchovies, garlic, chili pepper, basil, quick dinner, vegetarian option, briny, savory, weeknight meal, classic pasta, umami, fresh tomatoes, parmesan
Read it online: https://www.chefs-mate.com/recipe/spaghetti-alla-puttanesca-2/