Spaghetti alla puttanesca

Ingredients

• 400 gdried spaghetti
• 30 ml (2 tbsp)olive oil
• 2garlic cloves, thinly sliced
• 15 ml (1 tbsp)rosemary, finely chopped
• 8anchovy fillets, finely chopped
• 12black olives, pitted and torn into halves
• 30 ml (2 tbsp)capers in vinegar, rinsed and drained
• 700 mltomato passata
• to servefinely grated Parmesan

Instructions

1. 1

   Cook the spaghetti

   Cook the spaghetti in a large saucepan of boiling salted water until al dente, 8–10 minutes. Drain it, reserving some of the pasta water.

2. 2

   Build the sauce

   Meanwhile, heat the oil in a saucepan over medium heat. Add the garlic and stir until fragrant, 10–20 seconds. Stir in the rosemary and anchovies for 1 minute, then add the olives and capers and stir until fragrant and combined, about 20 seconds. Add the passata, bring it to a simmer and cook for 1 minute to bring the flavours together.

3. 3

   Toss and serve

   Add the spaghetti to the sauce and toss to coat, loosening it with a little reserved pasta water if needed. Serve topped with grated Parmesan.

What is spaghetti alla puttanesca?

Puttanesca is an Italian pasta dish known for a bold, briny tomato sauce made with ingredients that are easy to keep in the pantry. This version combines passata with anchovies, olives and capers, then adds chopped rosemary for an aromatic edge.

The method is quick because the sauce only needs a brief simmer: the savoury ingredients flavour the passata while the pasta cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 20g protein, 82g carbs, 15g fat.

Most of the carbohydrates come from the spaghetti, while olive oil and Parmesan contribute much of the fat; the pasta, anchovies and Parmesan provide protein. For a more balanced plate, serve a portion with a generous side of salad or vegetables.

The pantry ingredients

Anchovies: finely chopping them helps them mingle into the oil and sauce, adding savoury flavour without leaving large pieces.

Olives and capers: rinse and drain the capers as directed, and tear the pitted olives into halves so they are easy to catch in each forkful.

Passata: its smooth texture makes a fast, cohesive sauce. Rosemary supplies the distinctive herbal note in this version.

Give the garlic a brief start

Garlic: stir it in the warm oil for just 10–20 seconds, until fragrant. Keep it moving and add the rosemary and anchovies promptly so it does not have time to burn.

Flavour base: the rosemary and anchovies cook for 1 minute before the olives and capers go in. Stir the latter in for about 20 seconds, until fragrant and combined.

Keep the pasta al dente

Timing: start checking the spaghetti at 8 minutes, within the stated 8–10-minute cooking window. It should be al dente before it is drained and tossed with the sauce.

Pasta water: reserve some before draining. Add a little at a time if the sauce needs loosening as you toss; the recipe does not require a fixed amount.

A short simmer is enough

Passata: bring it to a simmer, then cook it for 1 minute to bring the flavours together. This keeps the method brisk while allowing the tomato to combine with the salty, savoury additions.

Finish: toss the spaghetti through the sauce rather than simply spooning sauce over it. Add Parmesan just before serving.

What to serve with it

A crisp green salad or simply cooked vegetables make a fresh contrast to the rich, briny sauce. Keep accompaniments lightly seasoned, since anchovies, olives, capers and Parmesan all contribute saltiness.

Serve the pasta straight away while the sauce clings to the strands and the topping is freshly grated.

Recipe notes & tips

• Salt the pasta water, but season the sauce cautiously because several ingredients are already salty.
• Reserve the pasta water before draining so you can loosen the sauce if necessary.
• Add the garlic to warm oil and stir continuously during its brief cooking time.
• Use a little pasta water at a time when tossing, stopping once the sauce coats the spaghetti.
• Grate the Parmesan finely so a small scattering spreads across the pasta.

Variations

• Add chilli: stir in chilli flakes with the garlic for a hotter sauce.
• Use fresh tomatoes: simmer chopped ripe tomatoes until they soften into a sauce.
• Try a different herb: replace the rosemary with finely chopped parsley for a fresher finish.
• Make it without Parmesan: leave off the topping for a dairy-free version.
• Add extra olives: increase the olives for a more pronounced briny flavour.

Common mistakes to avoid

• Burning the garlic: stir it for only 10–20 seconds, then add the next ingredients.
• Overcooking the spaghetti: check it from 8 minutes and drain when al dente.
• Forgetting the pasta water: reserve some before draining to help adjust the sauce.
• Adding too much pasta water: pour in a little at a time as you toss.
• Over-seasoning the sauce: taste before adding extra salt because the anchovies, olives and capers are salty.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan with a splash of water, stirring until hot; the pasta may soften as it sits.

Frequently asked questions