🇮🇹 Italy · Food

Spaghetti alla Puttanesca

Name: Spaghetti alla Puttanesca
Total time: 20 min
Yield: 4 servings
Cuisine: IT
Ingredients: 3 cloves Garlic; 3 tablespoons Olive oil; 2 tablespoons, chopped Fresh parsley; 400g Spaghetti; 2 tablespoons Caper; 4 fillets Anchovy fillet; to taste Salt; 80g Black olive; 400g can Canned peeled tomatoes; 1/2 teaspoon Red pepper flake

⏱ 20 min

Quicker than a pizza delivery

🔥 500 kcal

Hearty helping

🍽 4 servings

Great for the family

By eatmundo · July 7, 2026

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Spaghetti alla Puttanesca is a vibrant, pungent, and incredibly quick pasta dish, famous for its bold flavors. Originating from Naples, its name playfully translates to 'harlot's spaghetti,' suggesting its quick preparation for busy women or its enticing aroma. It features a sauce made from tomatoes, olives, capers, anchovies, and garlic.

Ingredients

check them off as you prepare

How to Make It

1
First, bring a large pot of heavily salted water to a rolling boil for your spaghetti. You want it salty like the sea to properly season the pasta from within. While the water heats, you can start on your sauce.
2
Heat 3 tablespoons of olive oil in a large skillet or wide pan over medium-low heat. Add 3 finely minced garlic cloves and 4 anchovy fillets. Cook gently, stirring constantly, until the anchovies completely melt into the oil and the garlic is fragrant but not browned, about 2-3 minutes.
3
Stir in 1/2 teaspoon of red pepper flakes (or more if you like it spicy) and 2 tablespoons of capers (drained). Continue to cook for another minute, allowing the flavors to meld beautifully. The aroma should be pungent and inviting.
4
Add a 400g can of peeled tomatoes to the pan, crushing them gently with a spoon or your hands. Bring the sauce to a gentle simmer, then reduce the heat to low, and let it cook for about 10-12 minutes, stirring occasionally. The sauce should thicken slightly.
5
Now, add 80g of pitted black olives (such as Kalamata or Gaeta) to the sauce. Continue to simmer for another 5 minutes, allowing the olive flavor to infuse into the sauce. At this point, your spaghetti water should be boiling, so add your 400g spaghetti to the pot.
6
Cook the spaghetti according to package directions until al dente. Just before draining, reserve about 1 cup (240ml) of the starchy pasta cooking water. This liquid is gold for sauces, helping them emulsify and cling to the pasta beautifully.
7
Drain the spaghetti and add it directly to the pan with the puttanesca sauce. Add half of the reserved pasta water and 2 tablespoons of freshly chopped parsley. Toss vigorously for 1-2 minutes, allowing the pasta to absorb the sauce and create a creamy, cohesive dish. Add more pasta water if needed to reach your desired consistency. Serve immediately, perhaps with a final drizzle of olive oil.

Frequently Asked Questions

Why is it important to use anchovies in Puttanesca, even if I don't like them?+

Anchovies are crucial for the authentic umami depth of Puttanesca. They dissolve completely into the hot oil, adding a savory, briny foundation without leaving a fishy taste. Don't omit them, even if you're not an anchovy fan, as their role is to enhance the overall flavor, not to be a standalone ingredient.

What kind of olives should I use for Puttanesca?+

For authentic Puttanesca, use strong, briny black olives like Gaeta or Kalamata olives. They provide a robust salty and tangy counterpoint to the other ingredients. Avoid mild, canned black olives typically used on pizzas.

Can I use fresh tomatoes instead of canned peeled tomatoes?+

While canned peeled tomatoes are traditional and provide a consistent flavor and texture, you can use very ripe fresh tomatoes, especially during peak season. You'll need to peel and deseed them, then crush them as you would the canned variety, and allow the sauce to cook a bit longer to achieve the right consistency.

How do I make the sauce thicker or thinner?+

To thicken the sauce, simply simmer it for a longer period with the lid off, allowing more liquid to evaporate. To thin it, add some of the reserved starchy pasta cooking water, which will also help the sauce emulsify and cling to the pasta better.