Name: Spaghetti alla Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup extra-virgin olive oil (for sautéing); 4 large garlic cloves (finely chopped); 1 28.2-ounce can peeled tomatoes in puree with basil; 1/2 cup Kalamata olives (halved, pitted); 3 anchovy fillets (chopped); 1 1/2 tablespoons capers (drained); 1 teaspoon dried oregano; 1/2 teaspoon dried crushed red pepper; 3/4 pound spaghetti; 2 tablespoons fresh Italian parsley (chopped); Grated Parmesan cheese (for serving)

There’s something truly magical about a good pasta dish. It brings comfort and warmth, and when you turn to a classic like Spaghetti alla Puttanesca, you’re in for a treat that’s packed with bold flavors and simple ingredients. This Italian staple is not just easy to make but also incredibly satisfying. Whether you’re cooking for a special occasion or a quick weeknight dinner, this dish checks all the boxes.

Why You’ll Love This Recipe

Spaghetti alla Puttanesca is a dish that celebrates the harmony of robust flavors. The combination of garlic, olives, and anchovies creates a savory sauce that clings perfectly to the spaghetti. Plus, it comes together in about 30 minutes, making it an ideal choice for those busy nights when you still want something homemade and delicious. The best part? It’s a one-pot wonder, minimizing cleanup while maximizing taste.

What Goes Into Spaghetti alla Puttanesca

To create this flavorful dish, you’ll need the following ingredients:

1/4 cup extra-virgin olive oil – For sautéing and adding richness.
4 large garlic cloves, finely chopped – Essential for that aromatic base.
1 28.2-ounce can peeled tomatoes in puree with basil – The heart of the sauce.
1/2 cup Kalamata olives, halved, pitted – For a briny kick.
3 anchovy fillets, chopped – These add depth and umami.
1 1/2 tablespoons drained capers – For a touch of tanginess.
1 teaspoon dried oregano – A classic Italian herb.
1/2 teaspoon dried crushed red pepper – To spice things up.
3/4 pound spaghetti – The perfect vehicle for the sauce.
2 tablespoons chopped fresh Italian parsley – For garnish and freshness.
Grated Parmesan cheese – To finish it off.

Equipment & Tools

Before diving into the cooking process, gather these essential tools:

Large pot – For boiling spaghetti.
Skillet – To prepare the sauce.
Wooden spoon – For stirring.
Colander – To drain the pasta.
Measuring cups and spoons – For accuracy.
Knife and cutting board – For chopping ingredients.

Mastering Spaghetti alla Puttanesca: How-To

Creating the perfect Spaghetti alla Puttanesca is a straightforward process. Follow these steps for a delicious result:

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Once done, reserve about 1 cup of the pasta water, then drain the spaghetti in a colander.

Step 2: Prepare the Sauce

In a large skillet, heat the extra-virgin olive oil over medium heat. Add the finely chopped garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.

Step 3: Add the Ingredients

Stir in the chopped anchovies and cook until they dissolve into the oil. Then, add the canned tomatoes with their puree, Kalamata olives, capers, dried oregano, and dried crushed red pepper. Let it simmer for about 10-15 minutes, allowing the flavors to meld together. If the sauce gets too thick, add a bit of the reserved pasta water.

Step 4: Combine Pasta and Sauce

Once the sauce has thickened, add the drained spaghetti directly into the skillet. Toss to combine, ensuring the pasta is well-coated with the sauce. If needed, add more pasta water to achieve your desired consistency.

Step 5: Serve

Remove the skillet from heat and stir in the chopped fresh parsley. Serve the Spaghetti alla Puttanesca hot, topped with grated Parmesan cheese.

Vegan & Vegetarian Swaps

If you’re looking to make this dish vegan or vegetarian, consider these substitutions:

Replace anchovies with 1 tablespoon of miso paste for umami flavor.
Omit the Parmesan cheese or use a vegan cheese alternative.
For added protein, toss in some chickpeas or tofu.

Avoid These Mistakes

To ensure your Spaghetti alla Puttanesca turns out perfectly, keep these common pitfalls in mind:

Don’t skip the salt when boiling the pasta; it enhances flavor.
Avoid overcooking the spaghetti; it should be al dente.
Don’t rush the sauce; let it simmer to develop the flavors.
Be cautious with the anchovies; a little goes a long way in flavor.

Prep Ahead & Store

Want to make dinner prep even easier? Here’s how you can prep ahead:

Chop the garlic, olives, and parsley in advance and store them in the fridge.
Make the sauce a day ahead and reheat when ready to serve.
Cooked spaghetti can be stored in an airtight container for up to 3 days.
For best flavor, store the sauce separately from the pasta.

Common Questions

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes! Just make sure to peel and crush them before adding them to the sauce. You may need to adjust the cooking time as fresh tomatoes can release more water.

What can I serve with Spaghetti alla Puttanesca?

This dish pairs beautifully with a simple arugula salad or some crusty bread. If you’re looking for more sides, try serving it alongside Cajun Pasta for a twist.

Is Spaghetti alla Puttanesca gluten-free?

Traditional spaghetti contains gluten, but you can easily make this dish gluten-free by using gluten-free pasta.

How can I make this dish spicier?

If you love heat, increase the amount of dried crushed red pepper, or add fresh chili flakes to the sauce for an extra kick.

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Make It Tonight

With its vibrant flavors and quick preparation, Spaghetti alla Puttanesca is a fantastic option for dinner tonight. Whether you’re a busy professional, a parent juggling schedules, or just someone who loves pasta, this dish promises to deliver satisfaction in every bite. So, gather your ingredients, fire up that skillet, and treat yourself to a plate of Italian goodness. Enjoy!