Spaghetti alla Puttanesca
Make Spaghetti alla Puttanesca, an Italian dinner recipe with spaghetti, olive oil, garlic cloves. It has about 30 min, about 490 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Spaghetti alla Puttanesca is an Italian dinner recipe that takes about 30 min, makes 4 servings, has about 490 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSpaghetti alla Puttanesca ingredients
- 1 lb spaghetti
- 3 tbsp olive oil
- 4 cloves garlic cloves
- 6 fillets anchovy fillets
- 28 oz can crushed tomatoes
- 0.5 cup pitted Kalamata olives
- 2 tbsp capers
- 0.5 tsp red pepper flakes
- 0.25 cup fresh parsley
- to taste salt
- to taste black pepper
How to make Spaghetti alla Puttanesca
- Bring a large pot of heavily salted water to a rolling boil for the pasta.
- While the water heats, mince 4 garlic cloves and chop 6 anchovy fillets. Finely chop 0.25 cup of fresh parsley for garnish later.
- In a large skillet or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and 0.5 teaspoon of red pepper flakes, cooking for 1 minute until fragrant, being careful not to burn the garlic.
- Add the chopped anchovy fillets to the skillet. Cook for 2-3 minutes, stirring constantly, until the anchovies dissolve into a paste and completely melt into the oil. This forms the savory base of the sauce.
- Pour in the 28 oz can of crushed tomatoes. Stir in 0.5 cup of pitted Kalamata olives and 2 tablespoons of capers (drained). Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- While the sauce simmers, add 1 lb of spaghetti to the boiling water and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta cooking water.
- Drain the spaghetti thoroughly and add it directly to the skillet with the simmering puttanesca sauce. Toss vigorously to ensure the pasta is well coated.
- If the sauce seems too thick, add a splash or two of the reserved pasta cooking water to loosen it and help it cling to the spaghetti. Taste and adjust seasoning with salt and black pepper if necessary, keeping in mind the anchovies, olives, and capers are already quite salty.
- Serve immediately, garnished generously with the fresh chopped parsley. A side of crusty bread is excellent for soaking up any extra sauce.
Spaghetti alla Puttanesca FAQ
How do I make Spaghetti alla Puttanesca?
Make Spaghetti alla Puttanesca by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Spaghetti alla Puttanesca?
The main ingredients include spaghetti, olive oil, garlic cloves, anchovy fillets, crushed tomatoes. The full ingredient list is included on this page.
How long does Spaghetti alla Puttanesca take?
This recipe takes about 30 min, depending on prep speed and kitchen equipment.
How many calories are in Spaghetti alla Puttanesca?
Recipe Genius estimates about 490 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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