Spaghetti Alla Puttanesca

Spaghetti Alla Puttanesca is an irresistibly bold and flavorful Italian pasta dish that comes together in just 30 minutes, making it perfect for weeknight dinners or an elegant last-minute meal. This classic recipe combines al dente spaghetti with a savory, aromatic tomato-based sauce infused with garlic, optional anchovies, and crushed red pepper flakes for a subtle heat. The dish is elevated with the briny goodness of Kalamata olives and capers, ensuring every bite bursts with Mediterranean flair. Garnished with fresh parsley for a pop of color and brightness, this one-pot pasta is as simple as it is satisfying. Whether you're looking for a quick, authentic Italian recipe or a delicious pantry-friendly meal, Spaghetti Alla Puttanesca delivers bold flavors with minimal effort.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Spaghetti
• 3 tablespoons Olive oil
• 3 medium Garlic cloves
• 4 pieces Anchovy fillets (optional)
• 1 teaspoon Crushed red pepper flakes
• 400 grams Canned whole peeled tomatoes
• 100 grams Black or kalamata olives, pitted and halved
• 2 tablespoons Capers, rinsed
• 2 tablespoons Fresh parsley, chopped
• 1 to taste Salt
• 1 to taste Ground black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining, then set the pasta aside.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant, but not browned.

Step 3

If using anchovies, add them to the skillet and stir for 1-2 minutes until they break down and dissolve into the oil.

Step 4

Stir in the crushed red pepper flakes and cook for 30 seconds to release their aroma.

Step 5

Add the canned tomatoes to the skillet, crushing them slightly with a spoon to break them into smaller pieces. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 6

Add the olives and capers to the sauce, and stir to combine. Season with salt and pepper to taste, keeping in mind the anchovies, capers, and olives are naturally salty.

Step 7

Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly in the sauce. If the mixture seems dry, gradually add some of the reserved pasta cooking water until the desired consistency is reached.

Step 8

Sprinkle the chopped parsley over the pasta and toss again. Serve immediately, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1049.9g)

Amount per serving	% Daily Value*
Calories	1446.6

Total Fat 68.3g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 40mg	0%
Sodium 6973.9mg	0%
Total Carbohydrate 161.3g	0%
Dietary Fiber 19.4g	0%
Total Sugars 20.8g
Protein 49.1g	0%

Vitamin D 320IU	0%
Calcium 316.6mg	0%
Iron 15.0mg	0%
Potassium 1283.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 13.5%

Carbs: 44.3%