Pasta puttanesca is a Neapolitan classic that combines intense and savory flavors in just minutes. Its vibrant sauce relies on the harmony between tomatoes, olives, and capers, creating an irresistible dish without the need for meat.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 400 g whole wheat spaghetti
- 1 can (400 g) crushed natural tomatoes
- 6-8 large black olives, pitted and halved
- 3 tablespoons capers in brine
- 4 garlic cloves finely minced
- 1 teaspoon dried chili flakes
- 2 large anchovy fillets (optional, dissolve into the sauce)
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Fresh chopped parsley for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 10 min
Bring a large pot of salted water to a boil; once it reaches a rolling boil, add the spaghetti and cook according to package instructions until al dente. Before draining, reserve half a cup of the starchy cooking water to adjust the sauce consistency later.
- Step 2 Pan 2 min
Meanwhile, in a large heavy-bottomed pan over medium heat, warm the olive oil and add the minced garlic; sauté for two minutes while stirring constantly until fragrant but not browned to avoid bitterness, then add the dried chili flakes.
- Step 3 Pan 1 min
If using anchovies, add them now to the pan and stir gently with a wooden spoon; the heat will melt the fillets integrating them into the sauce base as a subtle umami booster that does not leave an obvious fish flavor.
- Step 4 Pot / simmer 10 min
Immediately add the crushed tomatoes, halved black olives, and drained capers to remove excess brine; mix everything well and cook over medium heat for about ten minutes until the sauce reduces and thickens slightly.
- Step 5 Mix 2 min
Transfer the spaghetti directly into the pan with the sauce, add a splash of the reserved cooking water, and season with freshly ground black pepper; toss vigorously for two minutes so the pasta absorbs the flavors and the starch emulsifies the sauce.
- Step 6 Serve 1 min
Remove from heat, adjust salt if necessary (remember that capers and olives already add salinity), and serve immediately in deep bowls garnished generously with fresh chopped parsley to add freshness.