Spaghetti puttanesca recipe
When it comes to quick and flavorful dinners, few dishes can rival the classic spaghetti puttanesca. This Italian staple, known for its bold flavors and simplicity, is perfect for a weeknight meal yet impressive enough for entertaining. With just a handful of ingredients, including the salty depth of anchovies, the sweetness of tomatoes, and the brininess of olives and capers, every bite is a delightful experience. Let’s dive into making this delicious spaghetti puttanesca recipe that will surely become a favorite in your kitchen!
Why You’ll Keep Making It
Spaghetti puttanesca is a dish that captures the essence of Italian cooking: simple, fresh ingredients brought together to create something extraordinary. Here are a few reasons why you’ll find yourself returning to this recipe time and time again:
- Quick to Prepare: Ready in under 30 minutes, it’s perfect for busy weeknights.
- Flavor Bomb: The combination of anchovies, olives, and capers creates a complex, savory sauce that’s irresistibly good.
- Pantry-Friendly: Most of the ingredients are pantry staples, making it easy to whip up on a whim.
- Customizable: You can adjust the ingredients based on your preferences or what you have on hand.
What Goes In
To make this spaghetti puttanesca, you’ll need the following ingredients:
- 250g spaghetti
- 2 tablespoons olive oil
- 2 cloves of garlic, crushed or finely chopped
- 6-8 anchovy fillets, chopped
- 1 x 400g tin (14-ounce) peeled chopped tomatoes
- A small handful of flat-leaf parsley, chopped (half for the sauce and half reserved to garnish)
- A few basil leaves, chopped or 1 tablespoon basil pesto
- 2-3 tablespoons capers
- 1 cup black olives, pitted and chopped
- 1/2 teaspoon dried chili flakes or one fresh red chili, finely chopped
- Freshly grated Parmesan cheese to serve
- Finely chopped fresh tomato to serve (optional)
Must-Have Equipment
Before you get started, make sure you have the following kitchen tools ready:
- Large Pot: For boiling the spaghetti.
- Colander: To drain the spaghetti once it’s cooked.
- Large Skillet: For making the sauce.
- Wooden Spoon: To stir the ingredients together.
- Measuring Spoons: For accurate ingredient measurements.
Spaghetti puttanesca recipe: How It’s Done
Now that you have everything ready, let’s dive into the cooking process. Follow these steps to make your spaghetti puttanesca.
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the 250g of spaghetti and cook according to package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the spaghetti in a colander and reserve a cup of pasta water for later.
Step 2: Prepare the Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the crushed or finely chopped garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Step 3: Add Anchovies
Stir in the chopped anchovies and cook for another 2-3 minutes, allowing them to dissolve into the oil and impart their flavor into the dish.
Step 4: Combine Tomatoes and Herbs
Pour in the 400g tin of peeled chopped tomatoes, along with half of the chopped flat-leaf parsley, the chopped basil leaves or basil pesto, and the capers. Stir well to combine all the ingredients.
Step 5: Add Olives and Spices
Add the chopped black olives and the dried chili flakes or fresh red chili to the sauce. Let it simmer for about 10 minutes, allowing the sauce to thicken slightly. If it becomes too thick, add a bit of the reserved pasta water to reach your desired consistency.
Step 6: Combine Spaghetti and Sauce
Add the cooked spaghetti to the sauce in the skillet and toss to combine, ensuring every strand is coated in the rich sauce. Cook for another minute or so, allowing the spaghetti to absorb some of the sauce flavors.
Step 7: Serve and Garnish
Plate the spaghetti puttanesca and garnish with the remaining chopped parsley. If desired, sprinkle with freshly grated Parmesan cheese and some finely chopped fresh tomato. Enjoy your delicious meal!
Dietary Swaps & Alternatives
If you’re looking to adapt this spaghetti puttanesca recipe to suit dietary needs or preferences, consider these options:
- Gluten-Free: Use gluten-free spaghetti made from rice, quinoa, or lentils.
- Vegan: Omit the anchovies and replace them with a teaspoon of miso paste for a savory umami kick.
- Low-Sodium: Use low-sodium olives and capers, and reduce the amount added to the dish.
- Extra Veggies: Add in some sautéed bell peppers or zucchini for more nutrients and flavor.
Don’t Do This
To ensure your spaghetti puttanesca turns out perfectly, here are a few common pitfalls to avoid:
- Don’t overcook the spaghetti; it should be al dente for the best texture.
- Avoid burning the garlic, as it can turn bitter and ruin the flavor of the sauce.
- Don’t skip the anchovies; they provide a depth of flavor that’s key to this dish.
- Don’t forget to reserve some pasta water; it’s a great way to adjust the sauce’s thickness.
Best Ways to Store
If you happen to have leftovers (which is rare with this delicious dish!), here’s how to store them:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Place in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of olive oil or reserved pasta water to loosen the sauce.
Spaghetti puttanesca recipe Q&A
Can I make spaghetti puttanesca without anchovies?
Yes, you can omit the anchovies or substitute them with a teaspoon of miso paste for a similar umami flavor. However, the dish will have a different taste profile.
What kind of olives should I use?
Black olives work best for this recipe, but you can also use Kalamata or any variety that you enjoy. Just make sure they are pitted!
Can I use fresh tomatoes instead of canned?
Absolutely! If using fresh tomatoes, roughly chop about 500g (1 lb) and cook them down until they break down into a sauce consistency.
How spicy is spaghetti puttanesca?
The level of spiciness can be adjusted based on your preference. For a milder version, reduce the amount of chili flakes or omit fresh chili altogether.
Our Most-Loved Recipes
If you enjoyed this spaghetti puttanesca recipe, you might also love these other favorites:
- Creamy Garlic Pasta
- Easy Vegetable Stir-fry
- Classic Margherita Pizza
- Quick Lemon Herb Quinoa
- Savory Mushroom Risotto
Final Bite
Spaghetti puttanesca is more than just a meal; it’s a celebration of robust flavors and culinary tradition. It’s an easy, no-fuss dish that doesn’t skimp on taste. Each bite brings a delightful mix of savory, tangy, and slightly spicy notes that will keep you coming back for more. Whether it’s a busy weeknight or a leisurely weekend dinner, this spaghetti puttanesca recipe is sure to impress.
So grab your ingredients, follow the steps, and savor the experience of cooking and enjoying this Italian classic in your home. Buon appetito!
Spaghetti puttanesca recipe
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 250g of spaghetti and cook according to package instructions until al dente (about 8-10 minutes). Once cooked, drain the spaghetti in a colander and reserve a cup of pasta water for later.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the crushed or finely chopped garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Stir in the chopped anchovies and cook for another 2-3 minutes, allowing them to dissolve into the oil and impart their flavor into the dish.
- Pour in the 400g tin of peeled chopped tomatoes, along with half of the chopped flat-leaf parsley, the chopped basil leaves or basil pesto, and the capers. Stir well to combine all the ingredients.
- Add the chopped black olives and the dried chili flakes or fresh red chili to the sauce. Let it simmer for about 10 minutes, allowing the sauce to thicken slightly. If it becomes too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Add the cooked spaghetti to the sauce in the skillet and toss to combine, ensuring every strand is coated in the rich sauce. Cook for another minute or so, allowing the spaghetti to absorb some of the sauce flavors.
- Plate the spaghetti puttanesca and garnish with the remaining chopped parsley. If desired, sprinkle with freshly grated Parmesan cheese and some finely chopped fresh tomato. Enjoy your delicious meal!
Notes
- For a gluten-free option, use gluten-free spaghetti made from rice or quinoa.
- Omit anchovies for a vegan version, substituting with miso paste for umami flavor.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
