Name: Spaghetti alla Puttanesca Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 200g / 7oz spaghetti (or other long pasta); 2 tbsp extra virgin olive oil (plus more for drizzling); 2 garlic cloves (finely minced, with knife not garlic press); 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 canned crushed tomatoes (or hand-crushed whole canned tomatoes); 1/2 cup water; 1 tsp fresh oregano (roughly chopped, or substitute 1/4 tsp dried oregano); 1/8 tsp kosher or cooking salt (or 2 pinches table salt); 1/8 tsp black pepper; 1/4 tsp sugar (optional, if needed depending on tomato quality); 2 tbsp fresh basil (roughly chopped)

If you’re craving a bold and delicious pasta that whips up in no time, this Spaghetti alla Puttanesca Recipe is absolutely for you. I love this dish because it’s packed with punchy, salty flavors from pantry staples like olives, capers, and anchovies—all coming together in a vibrant tomato sauce that clings beautifully to every strand of spaghetti. Trust me, once you try it, you’ll find yourself making it again and again for those quick weeknights or unexpected guests.

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Why You’ll Love This Recipe

Pantry-Friendly: Uses simple ingredients you probably already have on hand for a fast, fuss-free dinner.
Bold Flavors: The anchovies, olives, and capers create an intense savory punch that hits all the right notes.
Quick and Easy: From start to finish, this comes together in about 20 minutes—perfect for busy nights.
Crowd-Pleaser: My family goes crazy for this dish—it’s a real winner whether it’s a casual meal or casual dinner party.

A white bowl filled with three layers of spaghetti coated in bright red tomato sauce, mixed with black olives and topped with small green basil leaves scattered around. The spaghetti strands are twisted into a neat mound in the center, with a silver fork resting on the side of the bowl. The bowl sits on a light gray cloth with a white marbled surface background, showing some green herbs lightly sprinkled nearby. In the background, there is a blurred second bowl with a similar serving of spaghetti. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Spaghetti alla Puttanesca Recipe lies in the harmony of salty, tangy, and spicy ingredients balanced with fresh herbs and pasta. When shopping, I recommend looking for quality canned tomatoes (whole or crushed) and olives packed in oil—they make a world of difference.

Spaghetti: Classic long pasta is best to soak up all the delicious sauce, but feel free to use linguine or bucatini if that’s what you have.
Extra virgin olive oil: Use good quality for the base flavor and a drizzle at the end for richness.
Garlic cloves: Finely minced by hand—not pressed—to keep a lovely texture and gentle garlic punch.
Anchovy fillets: Don’t skip these! They melt into the sauce, adding umami depth without a fishy taste.
Pitted black olives: Quartered, they bring that briny character essential to puttanesca.
Capers: Drained and ready to pop, they add zesty tang and brighten the sauce.
Chilli flakes: Just a pinch for kick—you can adjust to taste.
Crushed canned tomatoes: The sauce base; the quality here truly shines through.
Water: Added to loosen the sauce, keeping it silky.
Fresh oregano: Roughly chopped for herbal freshness; dried works in a pinch, too.
Salt and black pepper: Season carefully, since the olives and anchovies provide saltiness.
Sugar: Optional, to balance acidity depending on your tomatoes.
Fresh basil: Added at the end to lend a fragrant, fresh finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to play around with this Spaghetti alla Puttanesca Recipe depending on what’s in my pantry or how spicy I feel. You’ll find that a few small tweaks make the dish your own.

Add protein: Sometimes I toss in sautéed shrimp or grilled chicken to stretch it into a heartier meal.
Make it vegetarian: Simply omit the anchovies and add extra olives or a pinch of smoked paprika to keep depth.
Spice level: I love extra chili flakes, but you can easily dial up or down to suit your taste buds.
Herb swaps: Fresh parsley or thyme work beautifully if you don’t have oregano or basil.

How to Make Spaghetti alla Puttanesca Recipe

Step 1: Wake Up Your Pantry Flavors

Heat 2 tablespoons of olive oil in a skillet over medium-high heat and add the finely minced garlic. Cook it for about 15 seconds—or just until it starts to turn golden. This quick sauté releases that irresistible aroma but prevent it from burning or turning bitter. Then add the minced anchovy fillets, quartered olives, capers, and chili flakes. Give it all a good stir and cook for another minute so the flavors meld. This is where the magic begins—the anchovies dissolve, leaving behind the richest savory depth you didn’t even know you needed.

Step 2: Build Your Sauce

Pour in the can of crushed tomatoes, then add half a cup of water—rinsing out the can helps you get every last bit. Add the roughly chopped oregano, a pinch of salt and pepper, and stir everything together. Bring it to a gentle simmer, then reduce the heat to medium-low. Let it cook for about 10 minutes, stirring occasionally, until the tomatoes break down into a silky sauce. I like to turn off the stove if the pasta’s not quite ready yet; the sauce holds up well and keeps warming gently.

Step 3: Cook Your Pasta Like a Pro

While your sauce simmers, bring a large pot of water to a boil and add 2 teaspoons of salt. This is key—seasoning the pasta water is the secret to great pasta. Cook your spaghetti according to package directions until just al dente. Before draining, scoop out about a cup of the pasta water and set it aside. This starchy water is your secret weapon to help marry the pasta and sauce perfectly.

Step 4: Toss and Finish with Love

Drain the spaghetti and immediately add it to the skillet with your puttanesca sauce. Pour in about 1/4 cup of that reserved pasta water and toss everything together over low heat for a minute or so. You’ll notice the sauce clinging to the pasta instead of sitting at the bottom—that’s exactly what you want. If it feels too dry, add a splash more pasta water until it’s glossy and perfectly coated. Turn off the heat, then drizzle with olive oil and scatter fresh basil over the top before serving. This final herbaceous note lifts the whole dish to new heights.

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Pro Tips for Making Spaghetti alla Puttanesca Recipe

Don’t Skip Anchovies: I used to avoid them, but once I discovered sautéing them dissolves the fishiness into savory umami, I’m hooked.
Reserve Pasta Water: That starchy water is the magic binder that keeps sauce and pasta perfectly connected without drying out.
Use Quality Olives and Tomatoes: The flavor starts here—good olives and ripe canned tomatoes elevate the dish immensely.
Timing is Everything: Toss the pasta immediately after draining so it absorbs the sauce evenly and doesn’t clump up.

How to Serve Spaghetti alla Puttanesca Recipe

A close-up view of a black bowl filled with spaghetti coated in red tomato sauce with visible chunks of tomato, black olives, and capers mixed in. The spaghetti strands are intertwined and slightly shiny, soaked with sauce. Small green basil leaves are scattered on top, adding a fresh contrast. The bowl sits on a white marbled surface that softly reflects light. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish mine with a drizzle of extra virgin olive oil and a generous sprinkle of fresh basil—it adds brightness and that irresistible fresh aroma. Sometimes, I throw on some finely grated Pecorino Romano or Parmesan if I want a cheesy touch, but it’s just as wonderful without.

Side Dishes

Pair this spicy, savory pasta with a crisp green salad dressed lightly with lemon and olive oil. Garlic bread or crusty Italian bread also works wonders to soak up every last bit of sauce. For a heartier meal, a simple sauté of seasonal greens like spinach or broccoli rabe balances the dish beautifully.

Creative Ways to Present

For a special dinner, I like to plate the pasta in individual nests and garnish with whole capers and olives, plus a fresh sprig of basil on top. Throw in a few cherry tomatoes roasted with olive oil and herbs on the side, and you have a dish that not only tastes incredible but looks stunning too.

Make Ahead and Storage

Storing Leftovers

I store leftover puttanesca pasta in an airtight container in the fridge for up to two days. Because the sauce’s salty ingredients hold up well, the flavor actually deepens overnight—though the pasta gets a bit softer, of course.

Freezing

While I usually recommend eating this fresh, the sauce freezes beautifully without the pasta. I freeze the sauce in portions, then reheat and toss with freshly cooked pasta for best texture.

Reheating

To reheat leftovers, I warm the pasta gently in a skillet on low heat, adding a splash of water or olive oil to keep it from sticking and drying out. You can also microwave it covered, but stirring halfway through helps retain moisture and evenly heat.

FAQs

What exactly is Spaghetti alla Puttanesca?

Spaghetti alla Puttanesca is a classic Italian pasta dish from Naples, known for its bold, tangy sauce made with tomatoes, olives, capers, anchovies, garlic, and chili flakes. Its name literally means “in the style of the prostitute,” believed to reference its quick and easy preparation using pantry staples. It’s savory, slightly spicy, and deeply flavorful.
Can I make this recipe vegetarian?

Absolutely! Simply omit the anchovies and boost the sauce’s depth by adding smoked paprika, extra olives, or even a splash of soy sauce for umami. The capers and olives provide ample saltiness and tang to keep the dish flavorful.
How do I prevent the sauce from becoming too salty?

Since olives, capers, and anchovies pack a salty punch, it’s best to taste the sauce before adding extra salt. I usually add just a pinch, if any, and adjust after combining with pasta. Using good quality, oil-packed olives and rinsing capers lightly also helps control saltiness.
What pasta is best for Spaghetti alla Puttanesca Recipe?

Traditional spaghetti works beautifully because its long strands catch the sauce perfectly. That said, linguine, bucatini, or even fettuccine are excellent alternatives depending on what you have in your pantry.
Can I make this sauce ahead of time?

You can make the sauce up to two days ahead and store it in the fridge. When ready to eat, reheat gently and toss with freshly cooked pasta. This method helps keep the pasta texture fresh while saving you some time.

Final Thoughts

This Spaghetti alla Puttanesca Recipe is one of those dishes that feels fancy but is incredibly effortless. I discovered it when I needed a quick meal that didn’t skimp on flavor, and it quickly became a favorite for its boldness and simplicity. I’m excited for you to try it too—you’ll enjoy how pantry staples transform into something so much more in just 20 minutes. Get cozy, grab a fork, and savor every salty, spicy bite!