Classic Spaghetti alla Puttanesca

It’s amazing how just a few pantry ingredients — briny olives, capers, anchovies, and tomatoes — come together in the quickest sauce. Bold, rustic, and absolutely delicious, it proves that simple ingredients can make the most fabulous meals.

Prep Time:	Cook Time:
10 mins	20 mins
Total Time:	Serves:
30 mins	4

Ingredients

• 12 oz spaghetti

• 2 tablespoons olive oil

• 4–5 anchovy fillets, chopped, optional but traditional — they melt into the sauce

• 3–4 cloves garlic, thinly sliced, optional if you like garlic

• 1/4 teaspoon crushed red pepper flakes, adjust to taste

• 1 can whole peeled or crushed tomatoes, 28 oz

• 1/3 cup pitted black olives, halved, preferably oil-cured or Kalamata

• 2 tablespoons capers, rinsed

• salt & freshly ground black pepper, to taste

• fresh parsley or basil, chopped, for garnish

• 1 tablespoon tomato paste for richness, optional

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1/2 cup pasta water before draining.

   
   

2. In a large skillet, heat olive oil over medium heat. Add anchovies and stir until they melt into the oil (about 1 minute). Add garlic and red pepper flakes; cook just until fragrant (about 30 seconds).

   
   

3. Add the canned tomatoes (crush by hand if using whole), olives, and capers. Simmer uncovered for 10–15 minutes, stirring occasionally, until thickened slightly. Season with black pepper (you likely won’t need salt due to anchovies, capers, and olives).

   
   

4. Add drained spaghetti to the skillet. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.

   
   

5. Divide among bowls and garnish with chopped parsley or basil.