250g Spaghetti
60ml Olive oil
3 Cloves of garlic, chopped
1/2 Jar of anchovies
50g Kalamata olives
2 tbs Baby capers
2 Fresh tomatoes, diced
2 tbs Tomato paste
A few springs of oregano
Optional
Pinch of chilli flakes
Method
- Bring a large pot of salted water to the boil. Cook the spaghetti until al dente.
- Meanwhile, in a large pan, heat the olive oil over medium heat. Add garlic & anchovies, stirring until the anchovies melt into the oil & the garlic is fragrant.
- Stir in the chilli flakes & tomato paste & allow to cook out for 1-2 minutes.
- Toss in the chopped fresh tomatoes, olives, capers and oregano. Cook until the tomatoes soften & the sauce thickens slightly.
- Add the drained spaghetti to the pan & toss until well coated in the sauce.
- Serve your Spaghetti all Puttanesca.
About this recipe
What is Spaghetti alla Puttanesca?
Spaghetti Puttanesca is a classic Italian pasta dish known for its bold, briny, and savoury flavours. Originating in Naples in the mid-20th century, it combines simple pantry staples like anchovies, olives, capers, garlic, and tomatoes to create a sauce that is both rustic and intensely flavorful. The name “puttanesca” has colourful roots, with some saying it was invented as a quick meal for busy cooks, while others believe it was created to be so aromatic that it could lure people in from the street. Regardless of its origin, it’s now a staple of Italian home cooking.
Can I make Spaghetti alla Puttanesca without anchovies?
Yes! Anchovies are traditional and add a deep umami richness, but if you prefer a vegetarian version, you can omit them. To keep the flavour bold, you might add extra olives, capers, or even a splash of soy sauce or miso paste for that savoury kick.
How spicy is Spaghetti alla Puttanesca?
The spice level is up to you. Traditionally, the Spaghetti Puttanesca dish includes a pinch of red pepper flakes (or fresh chilli in some regions) to give the sauce a subtle heat. If you like things spicier, add a little extra. If you’re cooking for kids or those sensitive to spice, you can leave it out entirely.
What can I serve with Spaghetti alla Puttanesca?
This pasta dish is full-flavoured and satisfying on its own, but it pairs beautifully with a fresh green salad, crusty bread for mopping up the sauce, or a glass of Italian red wine.
Is Spaghetti alla Puttanesca healthy?
Yes, it can be. This recipe is naturally rich in heart-healthy olive oil, antioxidant-packed tomatoes, and nutrient-dense capers and olives. Anchovies provide omega-3 fatty acids and protein. For a lighter version, you can reduce the oil slightly or serve smaller portions alongside vegetables.
Tips for the best Spaghetti alla Puttanesca
Use good-quality olive oil. It’s the foundation of the sauce.
Don’t skimp on the garlic; it balances the saltiness.
Taste as you go. Anchovies, olives, and capers are salty, so you may not need additional salt.
Reserve a little pasta cooking water; it helps bind the sauce to the spaghetti.
Serve immediately, while the pasta is hot and glossy with sauce.
