📝 About This Recipe
Born in the vibrant streets of mid-20th century Naples, Spaghetti alla Puttanesca is a masterclass in the Italian philosophy of 'la cucina povera'—creating extraordinary flavor from humble pantry staples. This 'lady of the night' pasta is famously bold, briny, and unapologetically aromatic, featuring a sultry base of garlic, chili, and anchovies that melt into a rich tomato sauce. It is a dish that balances the salt of olives and capers with the sweetness of San Marzano tomatoes, delivering a punchy, umami-rich experience that is as quick to prepare as it is unforgettable.
🥗 Ingredients
The Pasta
- 500 grams Spaghetti (high-quality bronze-die extruded)
- 2 tablespoons Sea Salt (for the pasta water)
The Aromatic Base
- 4 tablespoons Extra Virgin Olive Oil (cold-pressed)
- 4 cloves Garlic (thinly sliced)
- 6-8 pieces Anchovy Fillets (packed in oil)
- 1/2 teaspoon Dried Red Chili Flakes (adjust to heat preference)
The Sauce
- 800 grams San Marzano Whole Peeled Tomatoes (crushed by hand in a bowl)
- 100 grams Gaeta or Kalamata Olives (pitted and roughly torn)
- 2 tablespoons Capers (rinsed and drained, preferably salt-packed)
- 1 tablespoon Tomato Paste (for depth of color)
Finishing Touches
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- to taste Black Pepper (freshly cracked)
- 1 drizzle Extra Virgin Olive Oil (for finishing)
👨🍳 Instructions
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1
Bring a large pot of water (at least 5 liters) to a rolling boil. Once boiling, add the sea salt—it should taste like the Mediterranean Sea.
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2
While the water heats, place a large skillet or wide sauté pan over medium-low heat. Add the 4 tablespoons of extra virgin olive oil.
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3
Add the sliced garlic and the anchovy fillets to the cold oil. Slowly increase the heat to medium, allowing the garlic to soften and the anchovies to dissolve into a savory paste. Use a wooden spoon to help break the anchovies down.
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4
Stir in the red chili flakes and cook for 30 seconds until fragrant, being careful not to burn the garlic.
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5
Add the tomato paste to the center of the pan. Fry it for 1-2 minutes until it turns a deep rust color, which intensifies the umami flavor.
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6
Pour in the hand-crushed San Marzano tomatoes. Increase the heat to medium-high to bring the sauce to a simmer, then reduce to medium-low.
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7
Stir in the torn olives and rinsed capers. Let the sauce simmer gently for about 10-12 minutes, allowing it to thicken and the flavors to meld.
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8
While the sauce simmers, drop the spaghetti into the boiling water. Cook for 2 minutes less than the package instructions for a perfect 'al dente' finish.
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9
Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. This is liquid gold for emulsifying the sauce.
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10
Drain the spaghetti and add it directly into the skillet with the simmering sauce.
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11
Increase the heat to medium and toss the pasta vigorously with the sauce. Add a splash of the reserved pasta water to help the sauce coat every strand of spaghetti.
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12
Continue tossing for 1-2 minutes until the pasta is perfectly cooked and the sauce is glossy and clinging to the noodles.
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13
Remove from heat. Stir in the chopped fresh parsley and a final crack of black pepper. Taste before adding salt—the anchovies, olives, and capers usually provide enough.
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14
Plate immediately in warmed bowls, finishing each serving with a light drizzle of high-quality olive oil.
💡 Chef's Tips
Use salt-packed capers if possible; just be sure to rinse them thoroughly to control the salinity. Never add cheese to a traditional Puttanesca; the salty, briny flavors of the fish and olives do not pair with Parmigiano in the Neapolitan tradition. Hand-crushing the tomatoes creates a rustic texture that holds onto the spaghetti better than smooth purée. If you want a vegetarian version, double the capers and add a teaspoon of white miso paste to mimic the umami of the anchovies. Always finish cooking the pasta in the sauce—this 'mantecatura' process is what separates a good pasta from a great one.
🍽️ Serving Suggestions
Pair with a crisp, acidic Italian white wine like Greco di Tufo or a dry Rosato from Provence. Serve with a simple side of bitter greens like Arugula (Rocket) dressed with lemon and oil to cut through the richness. A basket of warm, crusty ciabatta is essential for 'fare la scarpetta'—mopping up the remaining sauce. For a complete meal, follow with a light lemon sorbet to cleanse the palate after the bold flavors. Enjoy on a warm evening outdoors for the most authentic experience.