Spaghetti alla Puttanesca

Published on 4 June 2025 at 21:26

This is a classic Southern Italian pasta dish "puttanesca" is said to derive from simple preparation. Known for its bold, vibrant flavours, this recipe combines pantry staples into a mouthwatering meal that’s perfect for any occasion.  Another highlight of puttanesca is its versatility. While traditionally made with ingredients like olives, capers, anchovies, garlic, and tomatoes, this dish can easily be adapted to suit your preferences or dietary needs. Whether you prefer it spicy with a touch of red pepper flakes or want to explore adding fresh herbs like parsley or basil, puttanesca offers endless possibilities to get creative in the kitchen.

Ingredients

  • 200g / 7oz spaghetti
  • 2 tbsp extra virgin olive oil 
  • 2 garlic cloves 
  • 1 jar anchovy fillets 
  • 1/4 cup pitted black olives 
  • 1 tbsp capers 
  • 1/4 tsp chilli flakes 
  • 300g plum tomatoes 
  • 1 tsp fresh oregano 
  • 1/8 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/4 tsp sugar
  •  2 tbsp fresh basil 

Instructions

  • Prepare: Bring a large pot of water to the boil, ready for the pasta. Warm serving bowls (I microwave 1 minute).
  • Cook garlic: Heat olive oil in a medium skillet over medium high heat. Add garlic and cook for 15 seconds until it starts turning golden.
  • Cook anchovies: Add anchovies, capers, olives and chilli flakes. Cook for 1 minute.
  • Tomato: Add tomato, then add the 1/2 cup of water into the can. Swirl around to rinse then pour into the skillet.
  • Simmer: Add oregano, salt and pepper. Stir, bring to simmer, then turn down to low and cook over medium heat for 10 minutes or until the tomato has broken down and created a sauce. Turn off stove when ready if not timed with cooked pasta.
  • Cook pasta: Meanwhile, add 2 teaspoons salt into the pot of water. Then add pasta and cook per packet directions.
  • Toss pasta: Immediately add pasta into sauce. Use 2 Wooden Spoons to toss the pasta, still on a low stove, for 1 minute or until the sauce is no longer in the skillet but rather clinging to the pasta strands (but still slick and slippery). If the pasta gets too dry, add more pasta cooking water and toss.
  • Serve: Immediately transfer into warmed bowls. Drizzle with olive oil, sprinkle with basil. Serve immediately!