Spaghetti alla puttanesca

Name: Spaghetti alla puttanesca
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Spaghetti 0.75 lb; Peeled tomatoes 1.75 lbs; Anchovies in oil 1 oz; Salted capers 0.33 oz; Parsley 1 bunch; Gaeta olives ½ cup; Garlic 3 cloves; Dried chili pepper 2; Extra virgin olive oil 2 ½ tbsp; Fine salt to taste

it es br de fr

471

Calories per serving

Lactose Free

Energy Kcal 471
Carbohydrates g 72.7
of which sugars g 8.7
Protein g 13.4
Fats g 14.1
of which saturated fat g 2.09
Fiber g 4.9
Cholesterol mg 7
Sodium mg 396

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Rich flavors and bold colors come together with Spaghetti alla puttanesca, a classic Italian pasta recipe known for its vibrant, savory twist on family pasta night. Tangy bites of tomato, briny olives, and salty capers give this Spaghetti alla puttanesca its unmistakable pop—there’s something about that zesty sauce that wakes up any meal. Anchovy pasta sauce brings a little bit of that old-world Neapolitan comfort to the table, hitting the mark whether you love a robust pasta or crave something new for family dinner. With a great, satisfying taste and that rich, shimmering sauce coating every strand, this is the kind of Italian pasta dish that never goes out of style. Kids and adults alike tend to go back for seconds, and it just looks so nice set out in one big bowl (especially with a sprinkle of extra olives for good measure). Sometimes, that mingling of salty and bright—with a little kick from the anchovy pasta sauce—creates a dinner everyone actually gets excited about.

Busy weeknights pretty much beg for a winner like Spaghetti alla puttanesca since this crowd-pleaser checks all the boxes: satisfying, reliable flavor, fast enough for after work, and totally adaptable. Home cooks love how it anchors gatherings—good for small family nights or a packed table of hungry friends—and since the basics never change, you’ll always get the real Italian pasta recipe taste that families love. Serve it with crusty bread if you want, or add a crisp weekend salad when that fresh, simple side feels right. Big bonus: this puttanesca pasta keeps everyone happy, even the picky eaters—thanks to all those bright, tangy flavors and peppery undertones winding through each bite. There’s just something really comforting knowing dinner will look good, taste great, and always feel like a little bit of a celebration. If easy wins and family smiles are the target tonight, this time-tested favorite lands every single time—DELICIOUS and stress-free. Spaghetti alla puttanesca gives every cook a confident boost, delivering everything people expect from a good Italian pasta—bold flavor, familiar joy, and a whole lot of simple happiness at the table.

How to prepare Spaghetti alla puttanesca

To make spaghetti alla puttanesca, first rinse the capers under running water to remove the excess salt 1, then dry them and chop them roughly with a knife 2. Take the pitted Gaeta olives and crush them by pushing down with the blade of a knife 3.

Wash, dry, and chop the parsley 4. Bring a pot of water to a boil to cook the pasta, salting it to taste once boiling. In the meantime, add the oil, whole peeled garlic cloves, chopped dried chili 5, and anchovies 6 to a large frying pan.

Then add the rinsed capers 7. Brown over medium heat for 5 minutes, stirring often, so the anchovies dissolve and release all their aromas. Next, mash the peeled tomatoes slightly 8 and add them to the pan. Stir with a spoon and cook for another 10 minutes over medium heat. Meanwhile, cook the spaghetti until it’s al dente 9.

Once the sauce has cooked, remove the garlic cloves 10 and add the crushed olives 11. Season the sauce with the chopped parsley 12.

When the pasta is al dente, drain it and pour directly into the pan 13, flipping it in the pan for 30 seconds, just enough time to allow all the flavors to meld together 14. Your spaghetti alla puttanesca is ready to serve piping hot 15!