Spaghetti Alla Puttanesca

This classic Italian dish is a masterclass in bold flavors. Spaghetti alla puttanesca combines the richness of olive oil and garlic with the salty punch of anchovies, capers, and black olives. The crushed tomatoes meld into a thick, robust sauce that clings to the pasta. It&# 226;ÂÂs spicy, tangy, and deeply savory, offering a complex taste profile that feels luxurious yet comes together in under 30 minutes. Perfect for a quick weeknight dinner or a casual gathering, this recipe requires no meat and relies entirely on pantry staples to deliver a restaurant-quality meal. Serve it hot, garnished with fresh parsley for a bright finish.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 466.3

Description

This classic Italian dish is a masterclass in bold flavors. Spaghetti alla puttanesca combines the richness of olive oil and garlic with the salty punch of anchovies, capers, and black olives. The crushed tomatoes meld into a thick, robust sauce that clings to the pasta. It&# 226;ÂÂs spicy, tangy, and deeply savory, offering a complex taste profile that feels luxurious yet comes together in under 30 minutes. Perfect for a quick weeknight dinner or a casual gathering, this recipe requires no meat and relies entirely on pantry staples to deliver a restaurant-quality meal. Serve it hot, garnished with fresh parsley for a bright finish.

Ingredients

6 ounces Dried spaghetti
Salt -- to taste
1 clove Garlic
Crushed and peeled
3 flat Anchovy fillets -- rinsed
2 tablespoons Capers -- drained
10 imported Black olives -- pitted
1 tablespoon Olive oil
14 1/2 ounces Plum tomatoes -- drained
2 tablespoons Chopped fresh parsley
Freshly ground black pepper -- to taste

Directions

1
Bring a large pot of salted water to a boil.
2
Add dried spaghetti and cook until al dente according to package directions.
3
Drain pasta, reserving 1 cup of pasta water.
4
Heat olive oil in a large skillet over medium heat.
5
Add minced garlic and anchovy fillets, cooking until the anchovies dissolve and garlic is fragrant.
6
Add crushed plum tomatoes, capers, and black olives; simmer for 5 minutes.
7
Toss cooked spaghetti with the sauce, adding reserved pasta water as needed to reach desired consistency.
8
Season with freshly ground black pepper and toss with chopped fresh parsley.
9
Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 466.3kcal

% Daily Value *
Total Fat 8.2g13%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 97527.3mg4064%
Total Carbohydrate 92.9g31%
Dietary Fiber 26.6g107%
Sugars 23.1g
Protein 17.8g36%

* 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

For a vegan version, omit the anchovies and add a pinch of sea salt or nutritional yeast for umami depth.

If you prefer a smoother sauce, blend the tomatoes before adding them to the pan, or stir vigorously while simmering to break them down naturally.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce.

Use high-quality olive oil for the best flavor, as it is a primary component of the dish's richness.

Keywords: spaghetti, puttanesca, italian, pasta, tomatoes, olives, capers, anchovies, garlic, olive oil, quick dinner, vegetarian option, mediterranean, briny, savory, weeknight meal, red pepper flakes

Read it online: https://www.chefs-mate.com/recipe/spaghetti-alla-puttanesca/