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Easy Spaghetti Alla Puttanesca

Kathleen R. Coffey
A quick and bold Italian pasta dish combining olives, capers, anchovies, and tomatoes for a savory, heart-healthy, fiber-rich meal that’s perfect for busy weeknights or effortless entertaining.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main, Pasta
Cuisine Italian
Servings 2

Equipment

  • 1 Large Pot – for boiling pasta
  • 1 Medium skillet (for sauce)
  • 1 Wooden spoon
  • 1 colander (for draining pasta)
  • Measuring Cups and Spoons

Ingredients
  

  • 200 g / 7 oz spaghetti or preferred long pasta
  • 2 tbsp extra virgin olive oil plus extra for drizzling
  • 2 garlic cloves finely minced
  • 3 anchovy fillets finely chopped (or 3/4–1 tsp anchovy paste)
  • 1/4 cup pitted black olives quartered
  • 1 tbsp capers drained
  • 1/4 tsp red chili flakes
  • 400 g / 14 oz canned crushed tomatoes or hand-crushed whole tomatoes
  • 1/2 cup water
  • 1 tsp fresh oregano roughly chopped (or 1/4 tsp dried)
  • 1/8 tsp kosher salt or 2 pinches table salt
  • 1/8 tsp black pepper
  • 1/4 tsp sugar optional depending on tomato sweetness
  • 2 tbsp fresh basil roughly chopped (optional garnish)

Instructions
 

  • Prepare the Pasta Water: Fill a large pot with plenty of water, leaving enough space for the pasta to cook freely.
    Add a generous pinch of salt to season the water. Place the pot over high heat and bring it to a rolling boil.
    While waiting, lightly warm your serving bowls in the microwave for about one minute—this will keep the pasta hot when served.
  • Sauté the Garlic: In a medium skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat.
    Once the oil shimmers, add the finely minced garlic. Sauté gently for 15–20 seconds, just until it begins to turn golden and releases a fragrant aroma.
    Be careful not to burn the garlic, as it will turn bitter. This step builds the foundational flavor of your sauce.
  • Incorporate Anchovies, Capers, and Olives: Add the finely chopped anchovy fillets, drained capers, and quartered black olives to the skillet.
    Sprinkle in the red chili flakes for a hint of heat. Stir continuously for about one minute, allowing the anchovies to melt into the oil.
    This releases a deep, savory umami flavor that forms the heart of the Puttanesca sauce.
  • Add Tomatoes and Water: Pour in the crushed tomatoes, and use about half a cup of water to rinse out the tomato can, adding this liquid to the skillet.
    Stir thoroughly to combine all ingredients. The water helps loosen the sauce slightly and prevents it from becoming too thick as it simmers.
  • Season the Sauce: Add the fresh oregano (or dried if unavailable), salt, black pepper, and sugar if your tomatoes are particularly tart.
    Stir well to distribute the seasonings evenly. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low.
    Allow the sauce to cook slowly for 10 minutes, stirring occasionally. The tomatoes will break down, blending all flavors into a rich, harmonious sauce.
  • Cook the Spaghetti: While the sauce simmers, add the spaghetti to the boiling salted water.
    Stir occasionally to prevent the strands from sticking together.
    Cook according to the package directions until al dente—firm to the bite but fully cooked.
  • Reserve Pasta Water: Just before draining, scoop out about 1/2 cup of the starchy pasta cooking water and set it aside.
    This liquid will later help the sauce adhere to the pasta and achieve a silky texture. Drain the spaghetti thoroughly using a colander.
  • Combine Pasta and Sauce: Immediately transfer the hot pasta into the skillet with the simmered sauce.
    Pour in 1/4 cup of the reserved pasta water. Using two wooden spoons, toss the pasta gently but thoroughly over low heat for about one minute.
    The sauce should cling to each strand, creating a glossy, evenly coated pasta.
    If the sauce feels too dry, add a little more pasta water and continue tossing until perfectly silky.
  • Garnish and Serve: Turn off the heat and transfer the pasta into the warmed serving bowls.
    Drizzle with a little extra virgin olive oil and sprinkle with fresh basil for a fragrant finishing touch.
    Serve immediately to enjoy the pasta at its peak, with a balance of bold flavors, savory depth, and satisfying texture.
  • Optional Tips for Serving: For a slightly different flavor profile, a small sprinkle of freshly grated Parmesan can be added if desired.
    Pair with a simple green salad or crusty bread to complete a wholesome, balanced meal.

Notes

  • Anchovies are essential: They dissolve during cooking, adding deep, savory umami without a fishy taste. Can substitute 3/4–1 tsp anchovy paste.
  • Olives matter: Choose high-quality black olives in oil; quartering them releases flavor into the sauce.
  • Capers: Baby or standard capers work, but ensure they are drained before cooking to avoid excess saltiness.
  • Sugar optional: Use only if tomatoes are sour; high-quality canned tomatoes usually don’t need it.
  • Pasta water magic: Adds starch that binds the sauce to pasta, making it cling beautifully.
  • Basil finish: Fresh basil adds aromatic freshness. Parmesan can be used as an alternative for a different flavor.
  • Serve immediately: Pasta absorbs sauce as it sits; leftovers can be reheated with a splash of water.