Spaghetti alla Puttanesca — literally “spaghetti in the style of the whore” — is a zesty, rustic dish born in Southern Italy in the mid-20th century. Its name may raise eyebrows, but its bold, savory flavors speak for themselves. Combining pantry staples like tomatoes, olives, anchovies, capers, and garlic, this dish is surprisingly simple to prepare — and irresistibly tasty.
Get ready to fall in love with this vibrant, umami-rich sauce that comes together in minutes.
This is Angela’s Spaghetti alla Puttanesca recipe — a bold, zesty classic from Southern Italy that’s bursting with flavor.
DÉTAILS |
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Prep time: 5 minutes |
Cooking time: 17 minutes |
Servings: 2 |
Difficulty: Easy |
INGREDIENTS |
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250 g fresh or dried egg spaghetti |
14 oz (400 g) canned whole tomatoes (or jarred) |
4 anchovy fillets |
½ cup black pitted Sicilian olives |
2 cloves garlic, finely chopped |
1 tbsp small capers, rinsed |
2tbsp (30 ml) olive oil |
¼ cup pasta cooking water (reserved) |
1 whole dried chili pepper (or flakes, to taste) |
3 tbsp fresh parsley, chopped |
Salt and freshly ground pepper, to taste |
Optionnel : Grated Parmesan cheese, for serving |
Angela's Tip |
No need to add salt to the sauce — the anchovies, olives, and capers already bring plenty of briny punch. Just taste and adjust at the end if needed. |
INSTRUCTIONS
Bring the water to a boil: Fill a large pot with salted water and bring it to a boil.
Sauté the aromatics: In a large skillet or wok-style pan, heat the olive oil over medium heat. Add the chopped garlic, anchovies, and capers. Cook for 1–2 minutes, stirring gently.
Break the anchovies: As they heat up, mash the anchovies with a wooden spoon or spatula until they dissolve into the oil.
Add olives and chili: Toss in the olives and the whole dried chili pepper (or chili flakes if using). Stir well and let the flavors infuse.
Add tomatoes: Pour in the canned tomatoes and crush them gently with the spoon. Simmer the sauce over medium-low heat for about 10 minutes, stirring occasionally, until it thickens.
Cook the pasta: While the sauce is simmering, cook the spaghetti until al dente (about 4 minutes for fresh pasta, or according to package instructions).
Combine pasta and sauce: Once the pasta is cooked, reserve about ¼ cup of the cooking water. Drain the pasta and transfer it directly into the pan with the sauce.
Finish the dish: Add the reserved pasta water and toss everything together until the pasta is evenly coated and glossy.
Serve: Divide the pasta between two bowls. Garnish with fresh chopped parsley, a grind of black pepper, and, if desired, a sprinkle of grated Parmesan.
Enjoy immediately – bold, briny, and utterly satisfying!