Spaghetti Puttanesca
Spaghetti Puttanesca is a classic Italian dish known for its bold flavors and ease of preparation. This hearty pasta dish hails from Naples and features an array of savory ingredients that come together to create a delightful meal. With its rich tomato sauce, tangy olives, and a hint of spice, Spaghetti Puttanesca offers a taste of Italy that is sure to please everyone at the dinner table.
Why Make This Recipe
There are many reasons to make Spaghetti Puttanesca. First and foremost, it is a quick and simple dish, taking less than 30 minutes from start to finish. It’s perfect for weeknight dinners or when you need to whip up something satisfying in a hurry. The unique blend of flavors comes from pantry staples, making it easy to prepare even when you don’t have a lot of fresh ingredients on hand. Also, its robust taste will impress your family and friends, making it a great option for gatherings.
How to Make Spaghetti Puttanesca
Ingredients
- 200g / 7oz spaghetti (or other long pasta)
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 2 garlic cloves (finely minced)
- 3 anchovy fillets (finely minced)
- 1/4 cup pitted black olives (preferably in oil, quartered)
- 1 tbsp capers (drained)
- 1/4 tsp chili flakes (red pepper flakes)
- 400g / 14oz can crushed tomatoes (or hand crush whole canned tomatoes)
- 1/2 cup water
- 1 tsp fresh oregano (roughly chopped; sub 1/4 tsp dried)
- 1/8 tsp kosher / cooking salt (or 2 pinches table salt)
- 1/8 tsp black pepper
- 1/4 tsp sugar (if needed; depends on tomato quality)
- 2 tbsp fresh basil (roughly chopped)
Directions
- Prepare: Bring a large pot of water to a boil for the pasta. Warm serving bowls in the microwave for about 1 minute.
- Cook garlic: Heat olive oil in a medium skillet over medium-high heat. Add minced garlic and cook for about 15 seconds until it starts turning golden.
- Cook anchovies: Add minced anchovies, capers, olives, and chili flakes to the skillet. Cook for a minute.
- Add tomato: Pour in the crushed tomatoes, then rinse the empty can with 1/2 cup of water and swirl it in. Add this to the skillet as well.
- Simmer: Add oregano, salt, and pepper. Stir, bring to a simmer, and lower the heat to cook for 10 minutes, allowing the sauce to thicken. Turn off the stove when ready if not timed with the pasta.
- Cook pasta: While the sauce simmers, add 2 teaspoons of salt to the boiling water, then add the pasta. Cook according to the package directions.
- Reserve pasta water: Just before draining, scoop out a mugful of pasta water and set it aside. Drain the pasta in a colander.
- Toss pasta: Immediately add the drained pasta into the sauce, along with 1/4 cup of the reserved pasta water. Use two wooden spoons to toss the pasta over low heat for about a minute, ensuring the sauce clings to the pasta.
- Serve: Transfer the pasta to warmed bowls, drizzle with olive oil, and sprinkle with fresh basil. Serve immediately!
How to Serve Spaghetti Puttanesca
Serve your Spaghetti Puttanesca hot in warmed bowls. Drizzle with extra virgin olive oil and garnish with fresh basil for an extra touch of flavor. A side of garlic bread or a simple green salad makes an excellent addition to this dish.
How to Store Spaghetti Puttanesca
If you have leftovers, let the pasta cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, warm it gently on the stove with a splash of water or olive oil.
Tips to Make Spaghetti Puttanesca
- Use quality canned tomatoes for the best sauce flavor.
- Adjust the amount of chili flakes according to your spice preference.
- For added richness, finish the dish with a sprinkle of grated Parmesan cheese.
Variations
You can customize Spaghetti Puttanesca by adding sautéed vegetables like bell peppers or zucchini. For a seafood twist, include shrimp or mussels.
FAQs
1. Can I make Spaghetti Puttanesca without anchovies?
Yes, you can omit anchovies or substitute them with additional olives for a vegetarian version.
2. What other pasta can I use in this recipe?
While spaghetti is traditional, you can use any long pasta like linguine or fettuccine.
3. Is this dish gluten-free?
You can make it gluten-free by using gluten-free pasta. The sauce remains gluten-free as all ingredients are naturally free from gluten.
Spaghetti Puttanesca
Ingredients
Pasta Ingredients
- 200 g 200g / 7oz spaghetti or other long pasta
- 2 tbsp 2 tbsp extra virgin olive oil plus more for drizzling
Flavor Base Ingredients
- 2 cloves 2 garlic cloves (finely minced)
- 3 fillets 3 anchovy fillets (finely minced)
- 1/4 cup 1/4 cup pitted black olives (preferably in oil, quartered)
- 1 tbsp 1 tbsp capers (drained)
- 1/4 tsp 1/4 tsp chili flakes (red pepper flakes)
Sauce Ingredients
- 400 g 400g / 14oz can crushed tomatoes or hand crush whole canned tomatoes
- 1/2 cup 1/2 cup water
- 1 tsp 1 tsp fresh oregano (roughly chopped) sub 1/4 tsp dried
- 1/8 tsp 1/8 tsp kosher / cooking salt or 2 pinches table salt
- 1/8 tsp 1/8 tsp black pepper
- 1/4 tsp 1/4 tsp sugar if needed; depends on tomato quality
- 2 tbsp 2 tbsp fresh basil (roughly chopped)
Instructions
Preparation
- Bring a large pot of water to a boil for the pasta. Warm serving bowls in the microwave for about 1 minute.
Cooking the Sauce
- Heat olive oil in a medium skillet over medium-high heat. Add minced garlic and cook for about 15 seconds until it starts turning golden.
- Add minced anchovies, capers, olives, and chili flakes to the skillet. Cook for a minute.
- Pour in the crushed tomatoes, then rinse the empty can with 1/2 cup of water and swirl it in. Add this to the skillet as well.
- Add oregano, salt, and pepper. Stir, bring to a simmer, and lower the heat to cook for 10 minutes, allowing the sauce to thicken.
Cooking the Pasta
- While the sauce simmers, add 2 teaspoons of salt to the boiling water, then add the pasta. Cook according to the package directions.
- Just before draining, scoop out a mugful of pasta water and set it aside. Drain the pasta in a colander.
Final Assembly
- Immediately add the drained pasta into the sauce, along with 1/4 cup of the reserved pasta water. Toss over low heat for about a minute, ensuring the sauce clings to the pasta.
- Transfer the pasta to warmed bowls, drizzle with olive oil, and sprinkle with fresh basil. Serve immediately!
