Spaghetti alla Puttanesca

Nutrition · per serving

Steps

1. 1

   Bring a large pot of water to the boil for the pasta. While it heats, slice the garlic, roughly chop the olives, and finely chop the parsley so everything is ready before you start the sauce.

   3 cloves, thinly sliced garlic60 g, roughly chopped pitted black olives10 g, finely chopped flat-leaf parsley
2. 2

   Salt the boiling water well, add the spaghetti, and cook until very al dente, about 2 minutes less than the packet suggests. Stir for the first 30 seconds so it does not clump.

   180 g spaghetti10 g for the pasta water fine salt
3. 3

   Meanwhile, set a wide frying pan over medium-low heat. Add the olive oil and garlic and cook gently for 30-60 seconds until fragrant but not browned. Add the anchovy fillets and stir until they melt into the oil, then add the chili flakes, capers, and olives. Cook for 1 minute to bloom the flavors.

   30 ml extra-virgin olive oil3 cloves, thinly sliced garlic4 fillets, about 20 g anchovy fillets1/2 tsp dried chili flakes20 g capers, rinsed and drained60 g, roughly chopped pitted black olives
4. 4

   Pour in the crushed tomatoes, add the salt and black pepper, and simmer over medium heat for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and tastes rounded rather than raw. Because the anchovies, capers, and olives are salty, taste before adding any extra salt.

   400 g crushed tomatoes1/4 tsp, plus more to taste fine salt1/4 tsp black pepper
5. 5

   Lift the spaghetti straight into the sauce with tongs, bringing a little pasta water with it. Toss over medium heat for 1-2 minutes until the pasta is coated and perfectly al dente. If needed, loosen with a splash of pasta water so the sauce clings rather than sits heavily.

   180 g spaghetti
6. 6

   Turn off the heat, toss through most of the parsley, and divide between warm bowls. Scatter over the remaining parsley and serve immediately.

   10 g, finely chopped flat-leaf parsley

Origin & History

Spaghetti alla Puttanesca is a southern Italian pasta, most closely associated with Naples, though versions are also claimed in Lazio. Its bold pantry ingredients—tomatoes, olives, capers, anchovies, garlic, and chili—reflect the fast, assertive cooking of the region and make it a classic weeknight dish.