Pasta alla Puttanesca (Spaghetti with Tomato, Anchovies and Olives)
Why this recipe works
- Layered savoury base: Garlic and anchovies cook gently in olive oil, creating a deeply savoury foundation before the tomatoes are added.
- Sharpness balances salt: Tomatoes, capers and olives bring acidity and briny intensity, keeping the sauce lively rather than heavy.
- Fast weeknight timing: The sauce simmers while the spaghetti cooks, so the dish comes together quickly without a long reduction.
Get the most out of this recipe
Adjust the heat
- For less heat: Reduce the chilli flakes or swap them for Aleppo pepper for a gentler, slightly sweeter warmth.
- For more heat: Add extra chilli flakes to the oil with the anchovies so the heat infuses through the sauce.
- Keep it balanced: Because the sauce is already salty and briny, increase chilli gradually and taste before adding more.
Ingredient notes
- Anchovies add depth: The anchovies should dissolve into the warm oil, seasoning the sauce and adding umami rather than a strong fish flavour.
- Season carefully: Capers, olives and anchovies are all salty, so taste the sauce before adding any extra salt.
- Olive choice matters: Kalamata olives give a fruity, assertive flavour; milder black olives make the sauce softer and less intense.
Timing notes
- Cook in parallel: Start the sauce while the pasta water comes to the boil so the spaghetti and sauce are ready at about the same time.
- Serve immediately: Puttanesca is best when the pasta is freshly tossed and the sauce is still glossy; it will thicken as it sits.
Common mistakes
- Browning the garlic: Keep the garlic at a gentle heat; once it browns, it can make the whole sauce taste bitter.
- Soft pasta: Drain the spaghetti while it is just al dente, as it finishes briefly in the sauce.
- Loose sauce: Add reserved pasta water gradually, using only enough to help the sauce cling to the spaghetti.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of well-salted water to the boil. Cook the spaghetti until just al dente, then drain, reserving about 120 ml of the cooking water.
- Meanwhile, warm the olive oil in a saucepan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, then add the anchovy fillets and stir until they melt into the oil.
- Stir in the chilli flakes, then add the canned tomatoes, capers and olives. Simmer for 8 to 10 minutes, stirring occasionally, until slightly thickened and glossy.
- Toss the drained spaghetti through the sauce, adding a splash of the reserved pasta water as needed to loosen and help it cling. Cook for 1 minute, then take off the heat and stir through most of the parsley.
- Divide between warm bowls and finish with the remaining parsley and a final drizzle of olive oil. Serve straight away while hot.
Recipe notes
Tips
- Keep the garlic on a gentle medium heat so it turns fragrant but does not brown, which can make the sauce bitter.
- Reserve a little pasta water and add it gradually; the starch helps the sauce emulsify and coat the spaghetti.
- If serving anyone who is pregnant, elderly, very young, or immunocompromised, ensure the sauce is simmered thoroughly and served piping hot.
Substitutions
- Replace Black Kalamata pitted olives with Black pitted olives for a milder, less fruity flavour.
- Replace Chili flakes with Aleppo pepper for a gentler heat and slightly sweeter chilli flavour.
- Replace Fresh parsley with Fresh basil for a softer, more aromatic finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in an airtight container. Reheat in a saucepan over low heat with a splash of water or olive oil until piping hot; the pasta will soften slightly.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish Gluten Wheat
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