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Spaghetti alla Puttanesca

A bold, savory spaghetti with tomatoes, olives, capers, and anchovies ready in under 40 minutes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic finely chopped
  • 1 can (28.2 oz) peeled tomatoes in puree with basil
  • 1/2 cup Kalamata olives pitted and halved
  • 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

Instructions

  • Heat the olive oil in a large saucepan over medium heat.
  • Add the finely chopped garlic and sauté until fragrant, about 1 minute; do not let it brown.
  • Stir in the canned tomatoes with their puree, breaking up large pieces with the back of a spoon.
  • Add the halved Kalamata olives, chopped anchovy fillets, drained capers, dried oregano, and crushed red pepper; stir to combine.
  • Reduce heat to medium-low and simmer the sauce until slightly thickened, about 8 minutes. Season with salt and freshly ground black pepper to taste.
  • Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions; drain well and return to the pot.
  • Add the sauce and chopped parsley to the drained pasta and toss over low heat until the pasta is evenly coated, about 3 minutes.
  • Serve immediately with grated Parmesan cheese on the side.

Equipment

  • Large Pot
  • large saucepan or skillet
  • Wooden Spoon
  • Colander

Notes

  • Use pitted Kalamata olives for easier prep.
  • Taste before adding salt because anchovies and capers are salty.
  • Do not overcook the garlic or it will become bitter.
  • Break up tomatoes in the pan for a rustic sauce texture.