Spaghetti alla Puttanesca Recipe – A Flavorful Italian Classic
If you’re looking for a quick, delicious, and authentic Italian pasta dish with bold flavors, look no further than Spaghetti alla Puttanesca. This traditional Neapolitan recipe is packed with savory anchovies, briny capers, juicy tomatoes, and zesty olives, making it the perfect weeknight dinner or a flavorful treat to impress your guests. With just a few simple ingredients and a handful of steps, you can create a dish that brings the essence of Italy straight to your table.
Ingredients
For this Spaghetti alla Puttanesca recipe, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Canned peeled tomatoes | 800g |
| Anchovies in olive oil | 25g |
| Salted capers | 10g |
| Fresh parsley | 1 bunch |
| Gaeta black olives | 100g |
| Garlic cloves | 3 (whole) |
| Dried chili pepper | 2 pieces |
| Extra virgin olive oil | 30g |
| Fine sea salt | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 12g |
| Carbohydrates | 63g |
| Fat | 14g |
| Fiber | 5g |
| Sodium | 800mg |
| Sugar | 8g |
(Note: Nutritional values may vary depending on exact ingredients used.)
Instructions
Step 1: Prep the Ingredients
- Begin by preparing your key ingredients. Rinse the salted capers under cold running water to remove any excess salt. Once rinsed, chop them roughly with a knife.
- Next, take your Gaeta black olives (or other preferred black olives) and gently crush them with the side of the knife to release their natural oils and flavor.
- Wash and finely chop the parsley, setting it aside for later use. You can also keep some parsley aside for garnish when serving the pasta.
- Peel and keep the garlic cloves whole. You will crush them slightly later, but leaving them whole will infuse the oil with garlic flavor without overwhelming the dish.
- Now, bring a large pot of salted water to a boil for your spaghetti. While waiting for the water to boil, move on to the sauce.
Step 2: Prepare the Puttanesca Sauce
- In a wide pan, heat the extra virgin olive oil over medium heat. Once hot, add the whole garlic cloves and dried chili pepper (if using). Stir them gently, allowing the garlic to become golden and the chili to release its spice. This should take around 1–2 minutes.
- Add the anchovies (either whole or in pieces) to the pan. Stir constantly until the anchovies melt into the oil, creating a flavorful base for the sauce. This should take around 3 minutes.
- Once the anchovies have dissolved, add the chopped capers and crushed olives to the pan. Stir to combine and let everything cook together for 2–3 minutes, allowing the flavors to meld.
- Next, add the canned peeled tomatoes, crushing them gently with a spoon as you add them to the pan. Mix well to incorporate all the ingredients. Season with a pinch of fine sea salt to enhance the flavors, keeping in mind that the capers and anchovies already provide some saltiness.
- Lower the heat and let the sauce simmer gently for around 10 minutes, stirring occasionally. The sauce should thicken and develop a rich, savory flavor.
Step 3: Cook the Spaghetti
- While the sauce simmers, drop your spaghetti into the boiling salted water. Cook according to the package instructions for al dente pasta. Typically, this will take around 8–10 minutes, depending on the brand.
- Once the spaghetti is cooked, drain it, but save about a cup of the pasta water. This starchy water can help adjust the consistency of the sauce later if needed.
Step 4: Combine Pasta and Sauce
- Once the sauce is ready, remove the whole garlic cloves from the pan and discard them. They have already imparted their flavor to the oil, so they are no longer needed.
- Add the cooked spaghetti directly into the pan with the puttanesca sauce. Toss everything together, allowing the pasta to absorb the sauce and all its delicious flavors. If the sauce seems too thick, add a little of the reserved pasta water to help loosen it up.
- Finish by stirring in the freshly chopped parsley for a pop of color and fresh herbaceous flavor.
Step 5: Serve and Enjoy
- Your Spaghetti alla Puttanesca is now ready to serve! Plate the pasta in bowls, ensuring it’s generously coated with the sauce.
- Garnish with a little extra parsley for a touch of freshness and a sprinkle of black pepper if desired.
- Serve immediately and enjoy the bold flavors of this classic Italian dish.
Tips for Perfect Spaghetti alla Puttanesca
- Choose quality anchovies: The anchovies are an essential ingredient in this dish, contributing to its umami flavor. Opt for high-quality anchovies in olive oil for the best result.
- Add spice to your liking: The dried chili pepper gives the dish a gentle heat. If you prefer a spicier dish, feel free to add more chili, or you can even use fresh chilies for a different flavor.
- Use ripe, canned tomatoes: The canned peeled tomatoes are a key component of the sauce. Opt for ripe, high-quality tomatoes for the best flavor. San Marzano tomatoes are a fantastic choice.
- Customize your olives: While Gaeta olives are traditionally used, feel free to experiment with different types of olives, such as Kalamata or Castelvetrano, for a unique twist on this classic.
Final Thoughts
Spaghetti alla Puttanesca is one of those dishes that shows how a few simple ingredients can come together to create something extraordinary. Whether you’re craving a comforting meal or want to introduce your family to the world of Italian cuisine, this recipe is sure to impress. Rich, tangy, salty, and just the right amount of heat – Pasta alla Puttanesca offers an unforgettable flavor that will have you coming back for more!
Serve it alongside a light salad and some crusty bread to mop up the sauce for a complete meal that’s sure to be a hit at the dinner table. Enjoy this timeless dish, and buon appetito!
