Spaghetti alla Puttanesca is a timeless Italian classic and the ultimate comfort food. Briny capers, tangy olives, savoury anchovies, and rich tomatoes come together in a bold, satisfying sauce that’s irresistibly good. Made with pantry staples and ready in about an hour, it’s the perfect recipe for a cozy weeknight dinner or a no-fuss meal that feels special. One bite, and you’ll be transported straight to the heart of Italy!
Spaghetti alla Puttanesca: A Dish with a Story
There are plenty of colourful tales about how Spaghetti alla Puttanesca got its name. The word puttanesca roughly translates to “working girls” in Italian (yes, we’re keeping it polite here!). One popular story claims the dish was created in the brothels of Naples, where its bold, enticing aroma was meant to attract potential… clients. Another version suggests it was a favourite among the ladies of the night because it was quick, easy, and made from pantry staples—perfect for a busy schedule.
No matter which story you prefer, one thing is clear: Spaghetti alla Puttanesca is as unforgettable as its legendary origin!
Ingredients for Spaghetti Puttanesca
If you’re looking for a bold and easy-to-make Italian pasta recipe, Spaghetti Puttanesca is a perfect choice. Packed with pantry staples and rich, savoury flavours, here’s what you’ll need to make it:
- Olive oil: Use extra-virgin for the best taste. I like to use Farchioni Olio Extra Vergine Grezzo which can be used for cooking.
- Anchovies: The secret ingredient! An essential ingredient in an otherwise simple sauce that adds depth of flavour. They dissolve into the sauce, adding umami without fishiness.
- Garlic: Fresh garlic adds a warm, aromatic base.
- Plum tomatoes: Canned, crushed Italian tomatoes are the key to a rich, tangy sauce.
- Capers and Kalamata olives: These bring the signature briny punch that makes puttanesca so unique. Be sure to chop the olives—they release their flavour into the sauce, which is absolutely key to this dish!
- Chili flakes (red pepper flakes) – Optional, but just a pinch adds a subtle kick to this sauce. It’s not overly spicy, but it brings a gentle, warming heat that lingers beautifully in the background.
- Spaghetti: Choose high-quality pasta for the best results.
Pro Tip: Don’t skimp on the olives or anchovies! Their bold flavours are essential to the magic of this recipe.
How to Make Spaghetti alla Puttanesca – in 3 Easy Steps!
Making Spaghetti Puttanesca is simple and fuss-free, yet the result is packed with bold, rich flavours. Here’s a quick overview:
- Make the Sauce: Sauté anchovies and garlic in olive oil until fragrant. Stir in tomatoes, capers, and olives, then simmer the sauce for 45-60 minutes. This long cooking time is essential—it allows the flavours to meld and deepen, transforming a handful of simple ingredients into a rich, cohesive sauce.
- Cook the Pasta: While the sauce simmers, cook your spaghetti until al dente. Reserve some pasta water before draining.
- Combine and Serve: Toss the cooked pasta with the sauce, using reserved pasta water to loosen it if necessary. Serve immediately and enjoy!
For the exact ingredient quantities, check out the full recipe card below.
5 Reasons to Make Pasta Puttanesca
- Rich, Bold Flavours: This dish brings together briny, tangy, and savoury notes in perfect harmony.
- Simple Ingredients: Most of what you need is already in your pantry.
- Easy to Make: A little prep and simmering, and you’ve got dinner in under an hour.
- Versatile and Customisable: While spaghetti is the classic choice, this dish is endlessly adaptable. Not a fan of anchovies? Swap in tuna for a lighter, savoury twist. Feel free to adjust the heat with red pepper flakes or play around with your favourite pantry staples. This recipe is all about making it your own.
- Classic Italian Comfort: Rustic and satisfying, it’s a timeless recipe you’ll come back to again and again.
If you’re craving more pasta inspiration, try my popular Pasta con Salsiccia recipe or explore these delicious variations of classic Puttanesca: Lentil Puttanesca Pasta or my Pasta Puttanesca: Tuna, Olives, and Capers in a Tomato Sauce.
Puttanesca Sauce Recipe FAQ
Kalamata olives are the traditional choice for puttanesca, thanks to their briny, bold flavor. However, you can also use other high-quality black olives if Kalamata aren’t available.
Canned Italian plum tomatoes, such as San Marzano, are ideal for their rich flavor and smooth texture. However, fresh tomatoes can be used if they’re ripe and juicy—just blanch and peel them first for a smoother sauce.
Yes, you can leave out the anchovies if needed, but they are essential for the classic umami flavor of traditional puttanesca. For a vegetarian or vegan substitute, try adding few extra olives, plus 1-2 teaspoons of vegan Worcestershire sauce or 1 tablespoon of powdered nori (made by blending nori sheets into a fine powder) along with a splash of soy sauce. These alternatives replicate the savory, oceanic depth that anchovies bring to the dish.
Spaghetti alla Puttanesca
Ingredients
- 3 tablespoons extra-virgin olive oil
- 8 anchovy fillets, chopped and mashed with a fork
- 4 garlic cloves minced
- 400 g can of Italian plum tomatoes (e.g. San Marzano Tomaten),
- 2 tablespoons capers, drained
- 60 g pitted Kalamata olives, coarsely chopped
- Freshly ground black pepper, to taste
- Pinch of red chili flakes, optional
- 250 g spaghetti
Method
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Heat the olive oil in a medium-sized heavy saucepan over medium heat. Add the chopped anchovies and minced garlic. Sauté for about 1 minute, stirring constantly, until the mixture is fragrant.
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Stir in the tomatoes, capers, and olives. Use a wooden spoon to crush the tomatoes. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let the sauce cook uncovered for 45-60 minutes, stirring occasionally, to allow the flavours to meld and develop. Season with freshly ground black pepper to taste.
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While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup of the starchy pasta water, then drain the spaghetti.
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Add the cooked spaghetti to the sauce, tossing well to coat. If the sauce is too thick, stir in a splash of the reserved pasta water to reach your desired consistency. Serve with a pinch of chili flakes, if desired and enjoy while hot!
Notes
- I like to use my go-to extra-virgin olive oil which is fantastic for cooking, roasting and for salad dressing (Olio Extra Vergine Grezzo from Farchioni) – unpaid mention!
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