Spaghetti puttanesca recipe is a bold, savory pasta born from pantry staples and speedy technique. If you love bright tomatoes, briny olives and capers, and the umami pop of anchovies, this dish delivers maximum flavor with minimal fuss. Below you’ll find a friendly introduction, a clear ingredient list, and precise, rewritten step-by-step directions so you can make this classic on repeat.
Why you’ll love this version
Fast weeknight dinners shouldn’t skimp on personality. This Spaghetti puttanesca recipe comes together in about 20–25 minutes and leans on robust, pantry-friendly ingredients: canned tomatoes, anchovy fillets, capers, and black olives. The result is a rich, lightly spicy sauce that clings to spaghetti and finishes with fresh herbs and a shower of cheese.
Ingredients (serves 2–3)
- 250g spaghetti
- 2 Tbsp olive oil
- 2 cloves of garlic, crushed or finely chopped
- 6–8 anchovy fillets, chopped
- 1 x 400g tin (14-ounce) peeled chopped tomatoes
- A small handful of flat-leaf parsley, chopped (half for the sauce and half reserved to garnish)
- A few basil leaves, chopped or 1 Tbsp basil pesto
- 2–3 Tbsp capers
- ½ cup black olives
- 1/2 tsp dried chili flakes or one fresh red chili, finely chopped
- Freshly grated Parmesan cheese to serve
- Finely chopped fresh tomato to serve (optional)
Prep notes
Measure ingredients before you start: the sauce cooks quickly, so have your garlic chopped, anchovies ready, and herbs prepped. If you prefer milder heat, use 1/2 tsp dried chili flakes; for a fresher, brighter kick, use one small finely chopped red chili and remove seeds if you want less heat. Reserve half of the chopped parsley for garnish to add fresh color at the end.
Step-by-step directions
- Bring a large pot of salted water to a rolling boil. Add 250g spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining the spaghetti.
- While the pasta cooks, warm 2 Tbsp olive oil in a large skillet over medium heat. Add 2 cloves of crushed or finely chopped garlic and stir for 30–45 seconds until fragrant, taking care not to let it brown.
- Add 6–8 chopped anchovy fillets to the skillet. Cook, stirring, until the anchovies dissolve into the oil and begin to melt away into a savory base—about 1–2 minutes.
- Stir in 1/2 tsp dried chili flakes or the finely chopped fresh red chili. Cook briefly to bloom the spice for about 20 seconds.
- Pour in 1 x 400g tin (14-ounce) peeled chopped tomatoes. Break up any large pieces with a spoon and bring the sauce to a gentle simmer.
- Add 2–3 Tbsp capers and ½ cup black olives to the sauce. Stir to combine and let the sauce simmer for 4–6 minutes so the flavors meld and the tomatoes soften slightly.
- Stir in half of the chopped flat-leaf parsley and a few chopped basil leaves or 1 Tbsp basil pesto. Taste the sauce and adjust seasoning if needed—remember the anchovies, capers, and olives are salty, so usually no extra salt is required.
- Add the drained spaghetti directly into the skillet with the sauce. Toss or use tongs to combine, adding a splash of the reserved pasta cooking water as needed to loosen the sauce and help it cling to the noodles. Toss until the pasta is evenly coated and warmed through, about 1–2 minutes.
- Divide the pasta between serving bowls. Garnish with the remaining chopped parsley, a sprinkle of freshly grated Parmesan cheese, and optional finely chopped fresh tomato for brightness.
- Serve immediately with extra chili flakes on the side for anyone who wants more heat.
Tips and variations
- If you prefer a smoother sauce, briefly mash the canned tomatoes in the pan with the back of a spoon while they simmer.
- Prefer less salt? Rinse the capers lightly before adding them to reduce brininess.
- No fresh basil? A tablespoon of basil pesto adds a concentrated herb lift—stir it in at the end to keep its brightness.
- Want more texture? Toss in a handful of toasted breadcrumbs or a few roasted cherry tomatoes when plating.
- Make it a one-pan meal by briefly sautéing thinly sliced zucchini or mushrooms along with the garlic before adding the anchovies.
Serving suggestions
This Spaghetti puttanesca recipe pairs beautifully with a crisp green salad and a squeeze of lemon on the side to cut through the richness. A simple crusty bread is also perfect for mopping up any remaining sauce. Finish with a glass of a bright red wine or sparkling water with lemon for a satisfying meal.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to revive the sauce, or microwave in short bursts, stirring between intervals. If the sauce thickens during storage, loosen it with a little olive oil or reserved pasta water when reheating.
Final thoughts
This classic Spaghetti puttanesca recipe balances salty, spicy, and tangy notes for a quick, bold weeknight dish. With a handful of staples and less than half an hour, you’ll have a pasta that feels like something special. Enjoy the contrasts—briny capers and olives, savory anchovies, and fresh herbs—for a simple plate that tastes much more complex than the effort it requires.
Spaghetti puttanesca recipe
Equipment
- Large Pot
- Non-stick Frying Pan
- Wooden Spoon or Spatula
- Knife
- Cutting Board
- Colander
Ingredients
- 250 g spaghetti
- 2 Tbsp olive oil
- 2 cloves garlic crushed or finely chopped
- 6-8 anchovy fillets chopped
- 1 x 400g tin peeled chopped tomatoes or 14-ounce can
- a small handful flat-leaf parsley chopped, half for the sauce and half to garnish
- a few basil leaves chopped, or use 1 Tbsp basil pesto
- 2-3 Tbsp capers
- 1/2 cup black olives
- 1/2 tsp dried chili flakes or one fresh red chilli, finely chopped
- to serve Freshly grated Parmesan cheese
- optional finely chopped fresh tomato to serve
Instructions
- Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions until just before your preferred doneness, reserving about 1/2 cup (125 ml) of the pasta cooking water before draining.
- While the pasta cooks, heat the olive oil in a non-stick frying pan over medium heat.
- Add the crushed or finely chopped garlic and chopped anchovy fillets to the pan and cook briefly, stirring, until the garlic just starts to turn golden and the anchovies have broken down into the oil, about 1–2 minutes.
- Pour in the tinned chopped tomatoes, then add the capers, black olives, half the chopped parsley, and the chopped basil or basil pesto. Stir in the dried chili flakes or the fresh chopped chilli.
- Simmer the sauce gently for a few minutes until it slightly thickens; if it becomes too thick, loosen it with up to 1/4 cup of the reserved pasta water.
- Add the drained spaghetti to the pan with the sauce and toss well over medium heat, adding more pasta water as needed, until the pasta is cooked to your liking and well coated, about 2–3 minutes.
- Scatter the remaining chopped parsley over the pasta and transfer to bowls.
- Serve immediately with freshly grated Parmesan and optional finely chopped fresh tomato.
Notes
- Reserve some pasta water to adjust the sauce consistency.
- Use good-quality anchovies for a rich umami flavor.
- Adjust chili to taste for spiciness.
- Half the parsley is stirred into the sauce and half used as garnish.
