Spaghetti Alla Puttanesca Recipe

There’s something about the bold, briny flavors of Spaghetti Alla Puttanesca that makes me feel like I’m dining at a cozy Italian bistro, even if I’m just twirling my fork on the couch at home.

Spaghetti Alla Puttanesca is one of my favorite classic Italian dishes, combining the bold flavors of garlic, red pepper flakes, and anchovies with the briny notes of Kalamata olives and capers. I love how each ingredient contributes to the dish’s complexity, making it not only delicious but also rich in healthy fats from the extra-virgin olive oil.

Spaghetti Alla Puttanesca Recipe Ingredients

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• Extra-virgin olive oil: Rich in healthy monounsaturated fats, antioxidant properties.
• Garlic: Adds robust flavor, contains allicin for potential health benefits.
• Red pepper flakes: Provides heat, contains capsaicin for metabolism boost.
• Anchovy fillets: Offers umami flavor, source of protein and omega-3 fatty acids.
• Kalamata olives: Briny taste, rich in healthy fats and antioxidants.
• Capers: Briny and tangy, low in calories and rich in flavonoids.
• Whole tomatoes: Provides acidity, rich in vitamin C and lycopene.

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Spaghetti Alla Puttanesca Recipe Ingredient Quantities

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• 12 ounces spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 4 anchovy fillets, chopped
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons capers, drained
• 1 can (28 ounces) whole tomatoes, crushed by hand
• 1/4 teaspoon dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley

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How to Make this Spaghetti Alla Puttanesca Recipe

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta water.

2. In a large skillet over medium heat, warm the olive oil.

3. Add the minced garlic and red pepper flakes to the skillet and sauté for about 1 minute, until fragrant.

4. Stir in the chopped anchovy fillets, allowing them to dissolve in the oil.

5. Add the halved Kalamata olives and drained capers, stirring them into the mixture.

6. Pour in the crushed tomatoes and add the dried oregano. Stir to combine and let the sauce simmer for about 10 minutes.

7. Season the sauce with salt and freshly ground black pepper to taste.

8. Add the cooked spaghetti to the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water as needed to reach desired consistency.

9. Remove the skillet from heat and sprinkle the chopped fresh parsley over the pasta.

10. Serve immediately, garnished with additional parsley if desired. Enjoy your Spaghetti Alla Puttanesca!

Spaghetti Alla Puttanesca Recipe Equipment Needed

1. Large pot
2. Large skillet
3. Cooking spoon
4. Tongs
5. Measuring spoons
6. Knife
7. Cutting board
8. Colander
9. Ladle (for reserving pasta water)

FAQ

• What type of pasta is traditionally used in Spaghetti Alla Puttanesca?
  Spaghetti is typically used, but you can substitute with any long pasta like linguine or fettuccine.
• Can I make this dish vegetarian?
  Yes, simply omit the anchovy fillets and replace them with a bit more salt to taste and perhaps some extra olives or capers for flavor.
• How spicy is Spaghetti Alla Puttanesca?
  The dish has a mild heat from the red pepper flakes, but you can adjust the spiciness by adding more or less according to your preference.
• Are there alternatives to Kalamata olives?
  While Kalamata olives add a distinct flavor, you can use other types of black or green olives if needed.
• Can this dish be made in advance?
  Yes, you can prepare the sauce in advance. Just reheat it gently and cook the pasta fresh when you’re ready to serve.
• How long does it take to cook the sauce?
  The sauce comes together quickly, requiring about 15-20 minutes to meld the flavors once the ingredients are combined.
• Do the anchovies make the sauce taste fishy?
  No, the anchovies dissolve into the oil and provide a savory depth rather than a fishy flavor. They’re crucial for authentic taste.

Spaghetti Alla Puttanesca Recipe Substitutions and Variations

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• Instead of 12 ounces of spaghetti, you can use whole wheat spaghetti or gluten-free spaghetti.
• Substitute extra-virgin olive oil with avocado oil or regular olive oil.
• If you don’t have anchovy fillets, use anchovy paste or finely chopped sun-dried tomatoes for a different flavor profile.
• For Kalamata olives, you can substitute with green olives or black olives, though each will slightly alter the taste.
• If you don’t have fresh parsley, you can use fresh basil or fresh cilantro.

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Pro Tips

1. Prep Ahead Chop all ingredients such as garlic, anchovies, olives, and parsley before starting to cook. This will make the process smoother and prevent the garlic from burning while you multitask.

2. Anchovy Secret If you’re hesitant about using anchovies, know that they dissolve completely and add a delicious umami depth to the sauce without a fishy taste.

3. Custom Spice Level Adjust the red pepper flakes based on your spice preference. Add more for a spicy kick or a little less if you prefer milder heat.

4. Tomato Texture Use your hands to crush the whole tomatoes before adding them to the skillet for a chunkier texture, or blend slightly for a smoother sauce.

5. Finishing Touch Drizzle a bit of high-quality extra-virgin olive oil over the pasta after plating for an extra flavor boost and glossy finish.