Italian Spaghetti Puttanesca
This quick and flavorful Spaghetti Puttanesca combines garlic, anchovies, olives, and capers with tomatoes for a bold, savory sauce. Ready in just 20 minutes, it’s a comforting Italian dish that delivers protein, healthy fats, and satisfying flavor in every bite. Perfect for weeknight dinners or casual gatherings.
Equipment
- 1 medium skillet
- 1 large (12-inch) skillet or saucepan
- 1 colander
- 1 pair of tongs
Ingredients
- 6 tablespoons 90 ml extra-virgin olive oil, divided
- 4 medium garlic cloves thinly sliced or finely chopped
- 4 –6 anchovy fillets about 1 ½ to 2 tablespoons, finely chopped
- 1 large pinch red pepper flakes
- ¼ cup 2 oz / 60 g capers, drained and chopped
- ¼ cup 2 oz / 60 g pitted black olives, chopped
- 1 cup 225 g canned whole peeled tomatoes, crushed by hand (about ½ of a 14-ounce can)
- 1 can 5 oz / 140 g oil-packed tuna (optional)
- Kosher salt to taste
- 8 ounces 225 g dried spaghetti
- 1 small handful fresh parsley leaves minced
- 1 ounce 30 g Pecorino Romano or Parmesan cheese, finely grated (plus more for serving)
- Freshly ground black pepper to taste
Instructions
- Prepare the Aromatic Base: Place a medium skillet over medium heat and drizzle in 4 tablespoons of olive oil. Once the oil begins to shimmer gently, add the thinly sliced garlic, chopped anchovies, and a pinch of red pepper flakes. Stir slowly and continuously so the anchovies melt into the oil and the garlic softens to a pale golden hue. This step infuses the oil with a savory, slightly spicy depth, so keep the heat steady—too hot and the garlic may burn, turning the sauce bitter.
- Add the Briny Flavor Boosters: When the garlic is fragrant and lightly colored, sprinkle in the chopped capers and olives. Stir well to coat them in the aromatic oil. These ingredients deliver the signature salty-briny punch of Puttanesca, creating a bold flavor foundation. Allow them to sizzle gently for about a minute, just enough to intensify their aroma and blend with the anchovy base.
- Build the Tomato Sauce: With the pan still over medium heat, carefully add the hand-crushed tomatoes. Stir to incorporate them fully with the garlic, anchovies, and olives, letting the sauce bubble gently. If you are using canned tuna, add it now and break it into flakes with a fork so it disperses evenly without turning mushy. Reduce the heat to low and let the sauce simmer for 5–7 minutes, stirring occasionally, until it thickens slightly and the flavors marry together.
- Cook the Pasta: Meanwhile, bring a large skillet, sauté pan, or saucepan of lightly salted water to a rolling boil. Add the dried spaghetti and cook it for about 2 minutes less than the package directions suggest. This ensures the pasta will finish cooking directly in the sauce, absorbing its flavors instead of just being coated by it. Stir occasionally to prevent sticking.
- Transfer Pasta to Sauce: Using tongs, lift the spaghetti straight from the boiling water into the skillet of simmering sauce. Alternatively, if you prefer draining, reserve at least 1 cup of pasta water before draining the noodles in a colander. Add the drained pasta into the sauce right away.
- Create the Perfect Sauce Consistency: Set the skillet with the pasta and sauce over medium-high heat. Pour in a few tablespoons of reserved pasta water and toss vigorously. The starch in the pasta water helps the sauce cling beautifully to the noodles. Continue cooking for 1–2 minutes, stirring and tossing constantly. Add more pasta water, a splash at a time, to keep the sauce loose and glossy. The goal is to let the pasta finish cooking until perfectly al dente while binding seamlessly with the sauce.
- Add Fresh Finishing Touches: Once the pasta is tender yet slightly firm to the bite, remove the pan from the heat. Stir in the remaining 2 tablespoons of olive oil for richness, along with the chopped fresh parsley and grated Pecorino Romano (or Parmesan). Toss everything well so the pasta is evenly coated and speckled with herbs and cheese. Taste carefully before adding extra salt—this dish is naturally salty from capers, olives, and anchovies. Instead, add a generous grind of black pepper to enhance the flavor.
- Serve and Enjoy: Divide the spaghetti among warm plates or shallow bowls. Finish each serving with an extra sprinkle of grated cheese and, if desired, a drizzle of olive oil. Serve immediately while steaming hot, and pair it with a simple green salad or crusty bread to complete the meal.
Notes
- For best flavor, use high-quality extra-virgin olive oil; it forms the base of the sauce.
- Anchovy fillets melt into the oil, creating a rich umami depth without tasting fishy.
- Hand-crushed tomatoes give a rustic texture, but canned whole tomatoes work perfectly if you don’t have fresh ones.
- Capers and olives provide briny highlights; chopping them finely ensures even distribution throughout the sauce.
- Pasta should be cooked just shy of al dente because it finishes cooking in the sauce for perfect texture.
- Optional tuna adds extra protein and a subtle richness but can be omitted for a lighter, classic version.
- Fresh parsley adds brightness and contrast; add it at the end to preserve flavor and color.
- Pecorino Romano is traditional, but Parmesan works well for a slightly milder finish.
