Spaghetti alla Puttanesca Recipe

5 from 4 votes

A simple pasta dish ready in under 30 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Servings: serving

Calories: 345kcal

Bring a large pot of water to a boil. Be sure to heavily salt the water. Heat olive oil in a medium skillet over medium heat. Add the garlic and anchovies. Cook for about a minute, breaking up the anchovies.
6 ounces spaghetti, 3 tablespoons extra virgin olive oil, 3 cloves garlic
Add the olives, capers, and Calabrian chilies to the skillet. Stir constantly and cook for another 2 minutes until the ingredients are sizzling.
¼ cup black olives, 1 tablespoons capers, 1½ teaspoon Calabrian chilies in oil
Add the whole peeled tomatoes and their juices into the skillet. Crush the tomatoes with a spoon or your hands and stir everything together. Bring the sauce to a simmer, then reduce the heat to medium-low. Let it cook for about 10-15 minutes.
2 anchovy fillets
Add the spaghetti to your boiling water. Cook for 2 minutes LESS than the package directions. The pasta will be very firm. Reserve at least 1 cup of the pasta water. Drain the pasta and immediately add it to the skillet with the sauce. Add the parsley and about ½ cup of the reserved pasta water. Cook for the final 2-3 minutes, tossing the pasta vigorously with tongs. Add more pasta water if needed.
1 can 15-ounce can of diced tomatoes (San Marzano are best)
Remove the pan from the heat. Taste and adjust seasoning with salt and black pepper if needed. Serve immediately. Garnish with parsley, Parmesan cheese, and a drizzle of extra virgin olive oil.
¼ cup fresh flat-leaf parsley, Salt and black pepper, Parmesan cheese

Be sure to use the highest quality ingredients you can afford. San Marzano tomatoes, a quality extra virgin olive oil, and firm, flavorful olives will make a real difference in a dish like this.
Be careful not to brown the garlic too much, as this can make it bitter.
Calabrian chilies add a distinct spicy kick, but if you prefer a milder dish, you can reduce the amount or substitute with a pinch of red pepper flakes.
Crushing the whole peeled tomatoes by hand or with a spoon helps create a rustic, chunky sauce. If you prefer a smoother texture, you can use an immersion blender for a few pulses before simmering.
Cooking the pasta two minutes less than the package directions will allow it to finish in the sauce without it becoming mushy.