📝 About This Recipe
Born in the mid-20th century in the vibrant streets of Naples, Spaghetti alla Puttanesca is a masterclass in pantry-staple cooking. This dairy-free masterpiece delivers a punchy, 'umami-bomb' profile through a bold combination of salty capers, briny olives, and savory anchovies dissolved into a rich tomato base. It is a rustic, aromatic, and deeply satisfying dish that proves you don't need cream or cheese to achieve an incredible depth of flavor.
🥗 Ingredients
The Pasta
- 1 pound Spaghetti (high-quality bronze-cut preferred)
- 2 tablespoons Sea salt (for the pasta water)
The Aromatics
- 1/4 cup Extra virgin olive oil (cold-pressed for best flavor)
- 4 pieces Garlic cloves (thinly sliced into 'paper-thin' rounds)
- 1/2 teaspoon Red chili flakes (adjust to your heat preference)
- 6-8 pieces Anchovy fillets (packed in oil, drained)
The Sauce Base
- 28 ounces San Marzano tomatoes (canned whole peeled, crushed by hand)
- 1 tablespoon Tomato paste (for concentrated richness)
- 1/2 cup Gaeta or Kalamata olives (pitted and roughly chopped)
- 3 tablespoons Non-pareil capers (rinsed and drained)
Finishing Touches
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Dried oregano (Sicilian variety if available)
👨🍳 Instructions
-
1
Bring a large pot of water (at least 5-6 quarts) to a rolling boil. Add the sea salt—it should taste like the sea.
-
2
While the water heats, place a large skillet or wide saucepan over medium heat. Add the extra virgin olive oil.
-
3
Add the sliced garlic and red chili flakes to the cold oil. Slowly bring up the heat to gently infuse the oil without burning the garlic.
-
4
Once the garlic is fragrant and just beginning to turn golden (about 2-3 minutes), add the anchovy fillets.
-
5
Use a wooden spoon to mash the anchovies against the bottom of the pan until they completely dissolve into a savory paste.
-
6
Stir in the tomato paste and cook for 1 minute to caramelize the sugars and deepen the color.
-
7
Pour in the hand-crushed San Marzano tomatoes and their juices. Stir in the dried oregano.
-
8
Bring the sauce to a gentle simmer. Reduce heat to low and let it cook for 10-12 minutes until slightly thickened.
-
9
While the sauce simmers, drop the spaghetti into the boiling water. Cook for 2 minutes less than the package directions for true al dente.
-
10
Stir the chopped olives and rinsed capers into the tomato sauce. Simmer for another 5 minutes to allow the flavors to marry.
-
11
Before draining the pasta, reserve 1 cup of the starchy pasta cooking water. This is liquid gold for your sauce!
-
12
Drain the pasta and transfer it directly into the skillet with the sauce.
-
13
Increase the heat to medium-high. Add a splash of the reserved pasta water and toss vigorously for 1-2 minutes until the sauce clings to every strand.
-
14
Remove from heat. Fold in the fresh parsley and cracked black pepper. Taste before adding any extra salt, as the olives and capers are naturally salty.
-
15
Drizzle with a final touch of high-quality olive oil and serve immediately in warmed bowls.
💡 Chef's Tips
Always use whole peeled tomatoes and crush them by hand for a rustic, chunky texture rather than using smooth purée. Rinse your capers thoroughly to control the salinity of the final dish. Don't be afraid of the anchovies; they melt away and provide a deep savoriness without tasting 'fishy'. If you want more texture, toast some breadcrumbs (mollica) in olive oil and sprinkle them on top instead of parmesan cheese. Make sure the sauce is ready before the pasta is finished—the pasta should finish its last moments of cooking inside the sauce.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Vermentino or Greco di Tufo. Serve alongside a simple arugula salad with a lemon-vinaigrette to cut through the richness. Accompany with crusty, toasted sourdough bread to mop up the extra sauce. For a complete meal, follow with a platter of roasted Mediterranean vegetables. A chilled glass of sparkling mineral water with a twist of lemon is a perfect non-alcoholic pairing.