Spaghetti puttanesca recipe
There’s something brilliantly unapologetic about a great Spaghetti puttanesca recipe. It’s bold, briny, and comes together in the time it takes water to boil. Inspired by the rustic kitchens of coastal Italy, this version uses pantry-friendly ingredients—anchovy, capers, olives, tomatoes, garlic, and chili—to create an intensely flavored sauce that clings to every strand of 250g spaghetti. The finished plate is layered with fresh herbs and a dusting of cheese for balance. Below you’ll find a friendly, step-by-step guide and helpful tips to get this classic spot-on every time.
Why you’ll love this recipe
Quick to make. Big on flavor. No fuss. A Spaghetti puttanesca recipe is ideal for weeknight dinners or an impressive last-minute meal for friends. The salty, umami-rich anchovies dissolve into the olive oil base, creating a savory backbone while capers and olives add bursts of acidity and brine. Crushed tomatoes provide body and a bright counterpoint, and fresh herbs lift the whole dish so it never feels heavy.
Ingredients
- 250g spaghetti
- 2 Tbsp olive oil
- 2 cloves of garlic, crushed or finely chopped
- 6–8 anchovy fillets, chopped
- 1 x 400g tin (14-ounce), peeled chopped tomatoes
- A small handful of flat-leaf parsley, chopped (half for the sauce and half reserved to garnish)
- A few basil leaves, chopped or 1 Tbsp basil pesto
- 2–3 Tbsp capers
- ½ cup black olives
- 1/2 tsp dried chili flakes or one fresh red chili, finely chopped
- Freshly grated Parmesan cheese to serve
- Finely chopped fresh tomato to serve (optional)
Notes on ingredients and swaps
All ingredients here are straightforward and easy to source. If you prefer, use pitted black olives for easier chopping or a milder olive like Kalamata for a richer flavor. If you like a herb-forward version, use the tablespoon of basil pesto instead of chopped basil—either works beautifully. Use good-quality anchovy fillets packed in olive oil; they melt into the sauce and add depth rather than a fishy punch. If you’d like extra heat, add more chili flakes or an additional fresh chili.
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan for the sauce
- Colander
- Tongs or pasta fork
- Knife and chopping board
- Measuring spoons and cups
Step-by-step instructions
Follow these rewritten, clear steps to make a perfect Spaghetti puttanesca recipe. The order stays true to the original approach: build a flavored oil, add aromatics and anchovy, introduce tomatoes and briny elements, and finish by tossing cooked spaghetti in the sauce.
- Bring a large pot of salted water to a rolling boil. Add 250g spaghetti and cook according to the packet instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.
- While the pasta cooks, heat 2 Tbsp olive oil in a large skillet over medium heat. Allow the oil to warm but not smoke.
- Add 2 cloves of garlic (crushed or finely chopped) to the warm oil. Sauté for about 30 seconds to 1 minute until fragrant, stirring continuously so the garlic does not brown.
- Add 6–8 chopped anchovy fillets to the pan. Stir and break them up with the back of a spoon as they cook. Continue for 1–2 minutes until the anchovies have mostly dissolved into the oil and an aromatic, savory base develops.
- Stir in 1/2 tsp dried chili flakes or one finely chopped fresh red chili, depending on your heat preference. Cook for another 30 seconds to release the chili aroma.
- Add the contents of 1 x 400g tin (14-ounce) peeled chopped tomatoes to the skillet. Gently break up any large pieces with your spoon. Bring the mixture to a simmer.
- Stir in 2–3 Tbsp capers and ½ cup black olives (chopped if whole). Allow the sauce to simmer gently for 5–8 minutes so it thickens slightly and the flavors meld. If the sauce becomes too dry, add a splash of the reserved pasta water to reach your preferred consistency.
- Add half of the small handful of chopped flat-leaf parsley and a few chopped basil leaves or 1 Tbsp basil pesto. Stir to combine and simmer for 1 minute so the herbs release their fragrance.
- Taste the sauce and adjust seasoning. The anchovies, capers, and olives add saltiness, so add only a small pinch of salt if needed. Use more chili flakes if you want more heat.
- Add the drained spaghetti directly to the skillet with the sauce. Toss the pasta in the sauce using tongs or two forks so every strand is coated. If the sauce seems thick, add up to 1/4 cup of the reserved pasta water at a time to loosen it and help it cling to the spaghetti.
- Continue tossing and cooking together for 1–2 minutes so the pasta absorbs some sauce and the flavors marry. Remove the skillet from the heat.
- Divide the pasta among plates. Garnish each plate with the remaining chopped flat-leaf parsley, a light scattering of freshly grated Parmesan cheese, and finely chopped fresh tomato if using. Serve immediately.
Tips for perfect results
- Salt the pasta water well. It should taste like the sea; that’s your chance to season the spaghetti itself.
- Don’t skip the anchovies. They dissolve into the oil and provide umami depth without a strong fishy flavor.
- Reserve pasta water. A splash of starchy water helps the sauce become glossy and cling to the spaghetti.
- Adjust salt last. The combined salinity of anchovies, capers, and olives often means you won’t need much added salt.
- Serve hot. This dish is best enjoyed immediately when the sauce is bright and the herbs are fresh.
Serving suggestions
Serve this Spaghetti puttanesca recipe with a simple green salad and a crisp white wine or sparkling water with lemon. For a heartier meal, pair it with roasted vegetables or crusty bread to sop up any remaining sauce. A light drizzle of extra virgin olive oil before serving elevates the flavors and adds a silky finish.
Make-ahead and storage
You can make the sauce ahead and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat and loosen with a little water if needed before tossing with freshly cooked spaghetti. Leftovers keep well and taste even better the next day as the flavors have more time to meld.
Frequently asked questions
Can I use different pasta? Yes. While spaghetti is traditional and works perfectly, linguine, bucatini, or fettuccine will also carry the sauce nicely.
How spicy is this? The heat level depends on whether you use the dried chili flakes or a fresh chili and how much you add. Start with the amounts listed and increase to taste.
Can I make this milder? Yes. Reduce or omit the chili, and choose mild olives or rinse capers briefly to reduce saltiness.
Final thoughts
This Spaghetti puttanesca recipe is proof that pantry staples can create something extraordinary. It’s a melody of salty, tangy, and fragrant elements that balance perfectly against a heap of al dente spaghetti. The recipe moves quickly, relies on a few simple techniques, and lends itself to last-minute tweaks—more herbs, extra olives, or a sprinkle of cheese. Try it once and it’ll become one of those evergreen meals you reach for again and again.
Buon appetito — enjoy your plate of spaghetti coated in that bright, briny sauce, and don’t forget to mop the bowl with bread if there’s any left!
Spaghetti puttanesca recipe
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente; reserve about 1/4 cup of the cooking water before draining.
- Heat the olive oil in a non-stick frying pan over medium heat, then add the crushed garlic and chopped anchovy fillets and cook briefly until the garlic just begins to turn golden and the anchovies break down.
- Add the canned peeled chopped tomatoes, capers, black olives, half the chopped parsley, and the chopped basil or basil pesto; stir in the chili flakes (or chopped fresh chilli) and simmer for a few minutes.
- If the sauce thickens too quickly, add about 1/4 cup of the reserved pasta cooking water to loosen it.
- Drain the pasta and add it to the pan with the sauce; toss well over medium heat, adding more pasta water if needed, and cook for a few minutes until the pasta is done to your liking and fully coated in sauce.
- Scatter the remaining chopped parsley over the pasta, divide among bowls, and serve with freshly grated Parmesan and optional chopped fresh tomato.
Notes
- Reserve some pasta water to adjust sauce consistency.
- Use anchovies to add savory depth; they mostly dissolve into the sauce.
- Adjust chilli amount to taste.
- Black olives can be halved if large.
