Spaghetti alla Puttanesca

Spaghetti alla Puttanesca pinit View Gallery 2 photos

Spaghetti alla puttanesca is a classic Italian dish. It’s simple to make using just cupboard ingredients and comes together in no time but is packed full of flavor.

It is easy to make this dish vegetarian by just omitting the anchovies – although I feel they do add a unique saltiness that is hard to replicate. Of course, I have made this recipe spicy with the addition of hot dried chilis but feel free to leave them out, or only use a little.

Serve Spaghetti alla Puttanesca with Garlic Bread and a salad or greens.

Spaghetti alla Puttanesca

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins
Servings: 4



  1. Add 2 tbsp olive oil to a heavy-bottomed frying pan and put on a medium-low heat.

  2. Add the chopped onions and gently fry until softened. Try not to let anything catch.

  3. Add the dried chilis, garlic and anchovies a cook for about 1 minute until the garlic softens. Use your spatula/wooden spoon to break up the anchovies.

  4. Add the tinned tomatoes and simmer for 10 minutes stirring occasionally to make sure nothing sticks.

  5. Add the chopped olives and capers and cook for 2-3 minutes.

  6. Check and adjust the seasoning and then let rest until ready for eating.

    Spaghetti alla Puttanesca sauce
  7. When ready to cook bring a large pot of salted water to a boil. Add the spaghetti and cook to 'al dente' according to the instructions.

  8. Meanwhile heat the puttanesca sauce. Add a spoon or two of the pasta cooking water to the sauce to create more creaminess.

  9. When al dente drain the pasta and put straight into the sauce. Mix to thoroughly coat the spaghetti.

  10. Serve with garlic bread and a salad or greens.

Keywords: puttanesca, spaghetti, pasta, tomato, olive, caper,
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