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A close-up of Spaghetti Alla Puttanesca showcases a vibrant tomato sauce with black and green olives, capers, and fresh basil leaves. A gold fork elegantly twirls the pasta on a white plate, inviting you to indulge in its rich flavors.
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4.78 from 9 votes

Spaghetti Alla Puttanesca

This spaghetti dish is a bold, savory classic! Briny olives, zesty capers, and fragrant herbs blend with garlicky tomato sauce for an irresistible umami-packed bite.
Course Dinner
Cuisine Italian
Keyword Spaghetti Alla Puttanesca, Spaghetti recipes, Spaghetti with puttanesca sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 540
Author Erren Hart

Ingredients

  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 1-2 teaspoons anchovy paste to taste
  • 1 14oz can chopped tomatoes
  • Crushed red pepper flakes to taste
  • 1 teaspoon dried oregano
  • fresh parsley a good handful
  • 8 basil leaves chopped
  • 1 tablespoon capers
     drained
  • 1 cup olives (I used black and Kalamata olives)
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Bring a large pot of water to a boil and cook your pasta until just undercooked.
  • While the pasta cooks, heat the olive oil in a large saucepan and saute the garlic for about a minute until lightly browned (being careful not to let it get too dark).
  • Add the anchovy paste and dissolve into the oil (about 30 seconds)
  • Add the tomatoes red pepper flakes, and herbs. stir to combine.
  • Reserve a half cup of pasta water before draining. Drain the pasta, add it to the sauce along with the olives and capers.
  • Cook until the pasta is cooked, adding pasta water as needed to loosen.
  • Taste and season as needed before serving.

Video

Notes

Erren's Top Tips

  • Salt the Pasta Water: When boiling your spaghetti, add a generous amount of salt to the water. This enhances the pasta's flavor from the inside out, making a noticeable difference in the final dish.
  • Prep Your Ingredients Ahead: Chop your garlic, herbs, and olives before you start cooking. This way, everything is ready to go, and you won’t feel rushed when it’s time to combine the ingredients.
  • Adjust the Heat: If you find that your garlic is browning too quickly, reduce the heat to low. You want it to be golden, not burnt, for the best flavor.
  • Don’t Skip the Pasta Water: This starchy water is like liquid gold for your sauce! It helps bind the sauce to the pasta and improves the overall texture.
  • Serve Immediately: Pasta is best enjoyed fresh! Make sure to serve your spaghetti right after cooking for that perfect al dente bite.

Storage & Freezing Instructions ❄

Refrigeration: If you have leftovers, let the spaghetti cool completely, then transfer it to an airtight container. It will keep well in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce.
Freezing: You can freeze the spaghetti for up to 2 months. Place it in an airtight container or a freezer bag, removing as much air as possible. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove.

Nutrition

Calories: 540 | Carbohydrates: 87g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 643mg | Potassium: 276mg | Fiber: 5g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg