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A savory spaghetti dish with briny olives, capers, and a rich tomato sauce. Easy, flavorful, and perfect for a quick weeknight meal!
Know Before You Scroll
- Flavor Profile: A delicious blend of savory, briny olives, tangy capers, and fragrant herbs combined with a rich tomato sauce—perfectly satisfying and comforting.
- Difficulty Level: Easy. This recipe is simple and quick, making it ideal for busy weeknights or when you’re craving something flavorful without the fuss.
- What You’ll Need: 1 pound spaghetti, 2 tablespoons olive oil, 3 cloves garlic, 1-2 teaspoons anchovy paste, a 14oz can chopped tomatoes, crushed red pepper flakes, 1 teaspoon dried oregano, fresh parsley, 8 basil leaves, 1 tablespoon capers, 1 cup olives (black and Kalamata), salt, pepper.
- Equipment: Large pot, large saucepan, wooden spoon, measuring spoons, colander.
- Top Tip: Reserve some pasta water before draining! Adding it to the sauce helps create the perfect consistency for coating the spaghetti.
- Make Ahead: You can prep the sauce in advance and store it in the fridge. Just cook the spaghetti fresh when you’re ready to serve.
- Time-Saving Hack: Use pre-chopped garlic and canned olives to cut down on prep time.
- Ingredient Swap: No anchovy paste? Try using a splash of soy sauce or fish sauce for a similar umami flavor!
Bold, Briny, and Bursting with Flavor
Lately, I’ve been all about spaghetti, and this Spaghetti Alla Puttanesca recipe is amazing. I grew up making this with my Italian Grandmother. It’s loaded with briny olives, punchy capers, and yes—a little anchovy magic. Hear me out on the anchovies! They don’t make it fishy; they just add this deep, salty, umami goodness that takes the whole thing to the next level. The garlicky tomato sauce is vibrant, delicious, and comes together in 30 minutes flat. Perfect for any night of the week. Another spaghetti recipe? Yes. And trust me, this one’s special. Let’s make it happen!
Recipe
Spaghetti Alla Puttanesca
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic
- 1-2 teaspoons anchovy paste (to taste)
- 1 14oz can chopped tomatoes
- Crushed red pepper flakes (to taste)
- 1 teaspoon dried oregano
- fresh parsley (a good handful )
- 8 basil leaves (chopped)
- 1 tablespoon capers
(drained ) - 1 cup olives ((I used black and Kalamata olives))
- salt and pepper (to taste)
Instructions
- Bring a large pot of water to a boil and cook your pasta until just undercooked.
- While the pasta cooks, heat the olive oil in a large saucepan and saute the garlic for about a minute until lightly browned (being careful not to let it get too dark).
- Add the anchovy paste and dissolve into the oil (about 30 seconds)
- Add the tomatoes red pepper flakes, and herbs. stir to combine.
- Reserve a half cup of pasta water before draining. Drain the pasta, add it to the sauce along with the olives and capers.
- Cook until the pasta is cooked, adding pasta water as needed to loosen.
- Taste and season as needed before serving.
Tips
Erren’s Top Tips
- Salt the Pasta Water: When boiling your spaghetti, add a generous amount of salt to the water. This enhances the pasta’s flavor from the inside out, making a noticeable difference in the final dish.
- Prep Your Ingredients Ahead: Chop your garlic, herbs, and olives before you start cooking. This way, everything is ready to go, and you won’t feel rushed when it’s time to combine the ingredients.
- Adjust the Heat: If you find that your garlic is browning too quickly, reduce the heat to low. You want it to be golden, not burnt, for the best flavor.
- Don’t Skip the Pasta Water: This starchy water is like liquid gold for your sauce! It helps bind the sauce to the pasta and improves the overall texture.
- Serve Immediately: Pasta is best enjoyed fresh! Make sure to serve your spaghetti right after cooking for that perfect al dente bite.
Storage & Freezing Instructions ❄
Refrigeration: If you have leftovers, let the spaghetti cool completely, then transfer it to an airtight container. It will keep well in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce. Freezing: You can freeze the spaghetti for up to 2 months. Place it in an airtight container or a freezer bag, removing as much air as possible. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Step By Step Instructions
Start by bringing a large pot of salted water to a boil. You’ll need 1 pound of spaghetti for this recipe, and we want to cook it just until it’s al dente—so keep an eye on it and drain it when it’s just undercooked.
While that pasta is cooking, let’s move to the sauce! In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Once it’s nice and hot, add 3 cloves of minced garlic. Sauté it for about a minute until it’s lightly browned—just be careful not to let it burn!
Now, here’s where the magic happens. Stir in 1 to 2 teaspoons of anchovy paste. Trust me, it adds a wonderful umami flavor! Let it dissolve in the oil for about 30 seconds.
Next up, grab a 14-ounce can of chopped tomatoes and pour it into the pan. Add some crushed red pepper flakes to taste for that perfect kick, and sprinkle in 1 teaspoon of dried oregano. Give it all a good stir to combine those flavors.
While your sauce is simmering, don’t forget about the pasta! Before you drain it, reserve about ½ cup of that starchy pasta water. This will help us adjust the sauce later.
Drain the pasta and add it directly into the saucepan with the sauce. Toss in 1 cup of your favorite olives—I’m using a mix of black and Kalamata—and 1 tablespoon of drained capers. Give it a good stir to make sure the pasta is well-coated with that flavorful sauce.
Now, cook everything together for just a couple of minutes, adding in a splash of that reserved pasta water as needed to loosen things up.
Finally, taste your creation and season it with salt and pepper to your liking. Top it off with a handful of chopped fresh parsley and 8 chopped basil leaves for a burst of freshness.
And there you have it! A beautiful, flavorful spaghetti dish that’s sure to impress. Serve it up hot, and enjoy every delicious bite!
FAQs
Can I substitute fresh herbs with dried ones?
Yes! If you don’t have fresh herbs, you can use dried herbs instead. Just remember that dried herbs are more concentrated, so use about one-third of the amount. For this recipe, that would be approximately 1 teaspoon of dried basil and oregano each.
What can I use instead of anchovy paste?
If you prefer not to use anchovy paste, you can substitute it with a splash of soy sauce or miso paste for a similar umami flavor.
Can I make this recipe vegetarian or vegan?
Absolutely! To make it vegetarian, simply omit the anchovy paste and consider adding extra vegetables like spinach or zucchini. For a vegan version, ensure that all ingredients, especially olives and capers, are not processed with any animal products.
What type of olives should I use?
You can use any olives you like! Black olives and Kalamata olives work great, but feel free to mix it up with green olives or even a Mediterranean blend for added flavor.
How do I know when my pasta is al dente?
Al dente pasta should be cooked through but still have a slight bite when you chew it. It usually takes about 1-2 minutes less than the package instructions. Taste it as it cooks to find the perfect texture!
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Update Notes: This recipe was originally posted on Mar 12, 2016, but was updated with new photos and step by step photos in January of 2020.
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