Spaghetti alla Puttanesca

close up on pasta puttanesca in a white bowl

Spaghetti alla Puttanesca is a quick and easy recipe that can be on the table in 20 minutes and tastes as if it came from your favorite Italian restaurant. The easy sauce is a mixture of tomatoes, garlic, olives, and one secret ingredient, anchovies (well I keep it a secret from the kids) that turns your pasta from good to fantastic! This Neapolitan Pasta Puttanesca is packed full of robust Italian flavors and is made with just a handful of ingredients. So grab your spaghetti and give it a go.

4.58 from 7 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Main

Cuisine Italian

Servings

Calories 519 kcal

Ingredients

6 garlic cloves
1 cup cherry tomatoes
6 anchovy fillets or 2 teaspoon anchovy paste (Note 1)
1 cup pitted black olives (Note 2)
12 oz spaghetti
1 tablespoon salt
¼ cup olive oil (Note 3)
½ cup crushed tomatoes or passata
2 tablespoons capers optional
fresh basil/parsley to serve
grated parmesan to serve

Instructions

Put a large pan of water on to boil. While the water is coming to a boil, prepare/chop the other ingredients and leave them on your chopping board ready for use. (see note 4)
Peel and thinly slice the garlic cloves.
6 garlic cloves
Cut the cherry tomatoes into halves (or quarter if large).
1 cup cherry tomatoes
Roughly chop the anchovy fillets.
6 anchovy fillets or 2 teaspoon anchovy paste
Chop the pitted black olives. (See note 5)
1 cup pitted black olives
Once the water has come to a boil, add the salt and pasta. Stir to submerge the spaghetti and then cook for 1 minute less than the packet suggests. (Set your timer)
1 tablespoon salt
12 oz spaghetti
While the pasta is cooking, pour the olive oil into a large frying pan and add the sliced garlic, cook over medium heat until the garlic is just starting to sizzle.
¼ cup olive oil
Add in the chopped anchovies and stir to dissolve them in the oil.
Add in the tomato halves, the chopped black olives and capers (if using). Turn the heat to medium-high and once sizzling add in the crushed tomatoes.
½ cup crushed tomatoes or passata
Bring to a simmer for 2 minutes and then turn the heat to low.
Reserve 2 cups of the pasta cooking water and then drain the pasta.
Add the pasta to the sauce along with ½ cup of pasta water. Use tongs to turn and coat the pasta in the sauce.
Add more water as needed.
Check the seasoning (It shouldn't need salt) and serve garnished with fresh herbs and parmesan if desired.
fresh basil/parsley
grated parmesan

Notes

Anchovy adds so much to this dish, but the result isn't fishy, just delicious! But if you are serving vegetarians or you don't want to use anchovy, then replace them with 2 tablespoons of drained roughly chopped capers.
You can use green olives if you prefer.
Use the best olive oil you can as the oil flavors the finished dish.
You want to prepare and chop all of the veg before you start cooking as everything comes together quickly. Just cut each ingredient as directed and push to the sides of your chopping board.
You can leave the olives chunky or chop them finely; this is down to personal preference. (I like them finely chopped)

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Nutrition

Nutrition is per serving

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