🇮🇹 Italian · Pasta
🍝 Spaghetti alla Puttanesca
Spaghetti alla Puttanesca
Spaghetti alla Puttanesca is a bold, briny, deeply savory Neapolitan classic — olives, capers, anchovies, and garlic simmered with tomato into a sauce that punches well above its short cooking time.
The colorful, debated origin of the name aside, this dish is a masterclass in umami layering — anchovies dissolve into the oil as a savory backbone, while olives and capers provide bursts of briny intensity throughout.
Ingredients
Equipment: Large pot, Large skillet
- 400 g (14 oz) spaghetti
- 60 ml (¼ cup) extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 4–6 anchovy fillets
- ½ tsp red pepper flakes
- 150 g (1 cup) pitted black olives (such as Gaeta), roughly chopped
- 3 tbsp capers, rinsed
- 500 g (18 oz) canned crushed tomatoes
- 3 tbsp chopped fresh parsley
- Salt, to taste
Method
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Meanwhile, heat the olive oil in a skillet over medium-low heat. Add the garlic and anchovies, cooking and mashing the anchovies into the oil until they dissolve, about 2 minutes.
- Add the red pepper flakes, olives, and capers, cooking for 1–2 minutes.
- Add the crushed tomatoes and simmer for 12–15 minutes until slightly thickened.
- Drain the pasta, reserving a little pasta water, and add directly to the sauce.
- Toss over medium heat for 1–2 minutes, adding pasta water as needed.
- Stir in the parsley and taste before adding salt — the olives, capers, and anchovies bring significant saltiness already.
- Serve immediately.
Chef Tips
- Let the anchovies fully dissolve into the oil — this builds a savory backbone without any distinctly fishy taste.
- Taste before adding extra salt, as the olives, capers, and anchovies are already quite salty.
- This dish is traditionally served without cheese, letting the briny, savory sauce stand on its own.
Common Mistakes to Avoid
- Over-salting before tasting, since the briny ingredients already provide plenty of seasoning.
- Skimping on the olives or capers, which are essential to the dish's bold, defining character.
- Adding cheese, which is not traditional and can clash with the briny sauce.
Nutrition (per serving)
Health Benefits
- Anchovies provide omega-3 fatty acids and calcium.
- Rich in lycopene from tomatoes and heart-healthy olive oil.
Cultural Note
The name's origin is fiercely debated, with the most repeated (if unverified) legend claiming it was a quick, inexpensive dish made by Neapolitan women between other duties, using whatever pantry staples were on hand.
Storage & Serving
Storage: Refrigerate the sauce for up to 4 days.
Reheating: Reheat gently in a pan, then toss with freshly cooked pasta.
Serve with: Crusty bread, A crisp Campanian white wine