Spaghetti alla puttanesca

Name: Spaghetti alla puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings

Posted: 13/01/2026Updated: 13/01/2026

A Neapolitan pasta dish of olives, capers, and anchovies simmered in a tomato sauce with chilli.

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Active prep: 10 minutesActive cooking: 15 minutesPassive cooking: 5 minutes

Ingredients

Adjust servingsServings

4 Anchovy fillets
1.5 tablespoons Capers
1 small Red chilli
2 cloves Garlic
400 grams Canned plum tomatoes
60 grams Black olives
60 grams Green olives
1 handful Fresh parsley
0.5 teaspoon Dried oregano (optional)
400 grams Spaghetti
2 tablespoons Olive oil
Salt, to taste

Instructions

Heat the olive oil in a large frying pan over medium heat. Add the anchovy fillets and cook, stirring, until they dissolve into the oil.
Slice the garlic and spicy peppers. Add to the pan with capers, and cook for about 1 minute until fragrant (be careful not to burn the garlic).
Crush in the canned plum tomatoes and add the olives (pitted) with the dried oregano. Simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly.
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to the packet instructions. Reserve a cup of the pasta water before draining.
Add the drained spaghetti to the pan with the sauce, tossing to coat. If needed, use a splash of the reserved pasta water to loosen the sauce.
Roughly chop the fresh parsley and stir most of it into the pasta. Serve and garnish with the remaining parsley.

Helpful notes

Cooking tips

The anchovies, olives, and capers bring a lot of saltiness to the dish. Taste the sauce at the end before adding any extra salt.
Cook the anchovies gently in olive oil until they "melt" into the oil. This ensures the flavour is well-distributed without overpowering the sauce.
The spaghetti should be cooked to al dente. Slightly firm to the bite, as it will finish cooking when tossed in the sauce.
Add a splash of the reserved starchy pasta water when tossing the spaghetti with the sauce to achieve a silky, well-coated texture.

Alternative ingredients

A small amount of miso paste (about 1 tsp) adds a savoury umami flavour similar to anchovies. Worcestershire sauce provides a briny depth that replicates the flavour as well.
Chilli flakes also work as a substitute to the fresh chilli.
Linguine or fettuccine can be used instead of spaghetti.

Storage instructions

Allow the pasta to cool to room temperature before storing. Store the sauce and pasta separately if possible to prevent the spaghetti from becoming too soggy. Cook the pasta fresh for the best results.

Refrigeration: Transfer leftovers into an airtight container. Store for up to 3 days.

Freezer: Avoid freezing the pasta as the texture will become unpleasant. Transfer the sauce to a freezer-safe container or bag and store for up to 3 months.

Re-heating instructions

If frozen, thaw in the fridge overnight before re-heating.

Stove: Warm gently with a little water to loosen the sauce until hot throughout. Add pasta later to avoid overcooking.

Microwave: Add a splash of water and cover the container with a microwave-safe lid. Heat in short intervals, stirring in between, to ensure even warming.

Nutrition and dietary facts

Dairy-free

Per serving:Calories: 314kcal (14%), Protein: 7.9g (13%), Fat: 15.2g (19%), Saturated fat: 2.3g (15%), Carbohydrates: 35.9g (13%), Sugars: 3g (12%), Fibre: 2.8g (9%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.