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Spaghetti Alla Puttanesca

Spaghetti Alla Puttanesca recipe image
Spaghetti alla Puttanesca is a vibrant, no-fuss Italian classic that relies on pantry staples for maximum flavor. This dish balances the salty punch of olives and capers with the savory depth of anchovies and garlic. The fresh tomato base creates a rich, slightly tangy sauce that clings perfectly to al dente pasta. It is incredibly quick to prepare, making it an ideal weeknight dinner that feels luxurious without requiring complex techniques or hard-to-find ingredients. Serve it immediately for the best texture and flavor impact.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 542.4
Description
Spaghetti alla Puttanesca is a vibrant, no-fuss Italian classic that relies on pantry staples for maximum flavor. This dish balances the salty punch of olives and capers with the savory depth of anchovies and garlic. The fresh tomato base creates a rich, slightly tangy sauce that clings perfectly to al dente pasta. It is incredibly quick to prepare, making it an ideal weeknight dinner that feels luxurious without requiring complex techniques or hard-to-find ingredients. Serve it immediately for the best texture and flavor impact.
Ingredients
  • 1 pound Spaghetti
  • 3 tablespoon Extra Virgin Olive Oil
  • 1/4 cup Chopped Onions
  • 1 Whole Clove of Garlic
  • 2 Anchovy Fillets
  • 1 Fresh Chili Pepper
  • 4 Ripe Plum Tomatoes
  • 2 Fresh Basil Leaves
  • 1 tablespoon Fresh Italian Parsley
  • 1 tablespoon Capers
  • 12 Pitted Black Olives
Directions
  1. 1
    Bring a large pot of salted water to a boil and cook spaghetti until al dente.
  2. 2
    While pasta cooks, heat olive oil in a large heavy saucepan over medium heat.
  3. 3
    Add chopped onions and sauté until softened, about 3-4 minutes.
  4. 4
    Add the whole garlic clove and sauté for 30 seconds until fragrant.
  5. 5
    Stir in anchovy fillets and cook until they dissolve into the oil.
  6. 6
    Add chili pepper, chopped tomatoes, basil, parsley, and capers to the pan.
  7. 7
    Simmer the sauce gently for 8 minutes, mashing tomatoes slightly.
  8. 8
    Remove and discard the whole garlic clove.
  9. 9
    Stir in pitted black olives and heat through for 1 minute.
  10. 10
    Drain pasta and toss immediately with the sauce in the pan.
  11. 11
    Serve hot, garnished with additional fresh basil if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 542.4kcal
% Daily Value *
Total Fat 16.2g25%
Saturated Fat 2.3g12%
Cholesterol 1.8mg1%
Sodium 49.4mg3%
Total Carbohydrate 93.5g32%
Dietary Fiber 27.2g109%
Sugars 19.7g
Protein 19.4g39%

* 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 high-quality canned Italian San Marzano tomatoes for the best flavor.

Substitute 1/2 teaspoon of red chili flakes if fresh chili peppers are unavailable.

For a vegetarian version, omit the anchovy fillets and add a pinch of salt and extra olive oil to maintain depth of flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to refresh the sauce.

Keywords: spaghetti, puttanesca, italian, pasta, anchovies, olives, capers, garlic, tomatoes, balsamic, quick, dinner, vegetarian-free, pantry, briny, savory, classic, easy, weeknight, bold
Read it online: https://www.chefs-mate.com/recipe/spaghetti-alla-puttanesca-3/