Spaghetti alla puttanesca

Ingredients

• 50 golives
• 3garlic cloves
• 1 tbspcapers
• 1 tbspolive oil
• 2anchovy fillets
• 1 (400 g) tinchopped tomatoes
• 1 tspsugar
• 400 g cooked (about 200 g dry)spaghetti

Instructions

1. 1

   Prepare the ingredients

   Finely chop the anchovy fillets and garlic, then slice the olives.

2. 2

   Fry the aromatics

   Warm the olive oil in a small pot over medium-high heat. Add the capers, anchovies and garlic, and sauté for 1 minute.

3. 3

   Simmer the sauce

   Add the chopped tomatoes, olives and sugar. Bring the mixture to the boil, then lower the heat and simmer for about 15 minutes, until reduced and thick.

4. 4

   Cook and combine

   Meanwhile, boil the spaghetti according to the packet instructions and drain it. Mix the pasta with the sauce, then serve in a pasta bowl.

What is spaghetti alla puttanesca?

Spaghetti alla puttanesca is an Italian pasta dish built around a punchy tomato sauce with olives, capers and anchovies. It is commonly associated with Naples, though accounts of its precise origins vary.

This version keeps the ingredient list short and lets the salty, savoury additions bring depth to tinned tomatoes. That makes it a handy choice when you want a full-flavoured pasta without a long shopping list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 435 calories, 13g protein, 66g carbs, 13g fat.

The spaghetti and tomatoes provide most of the carbohydrates, while the olive oil contributes much of the fat. The anchovies add some protein, alongside a smaller amount from the pasta. For a more balanced plate, serve it with a green salad or vegetables.

The key ingredients

Anchovies: finely chopping them helps them melt into the warm oil, seasoning the sauce rather than leaving large pieces.

Olives and capers: these bring a briny, savoury edge. Their saltiness is part of the dish’s character, so taste the sauce before adding any extra seasoning.

Tomatoes: a 400 g tin gives the sauce its body, while the 15-minute simmer concentrates it around the pasta.

Build flavour in the pot

Start with the oil at medium-high heat, then add the capers, anchovies and garlic together. Give them just 1 minute to sauté; the garlic should become fragrant without browning.

Add the tomatoes, sliced olives and sugar before the garlic has a chance to catch. Bring the sauce to the boil, then turn it down so it simmers steadily.

Look for a thick sauce

The sauce is ready when some of its liquid has evaporated and it looks thicker than it did straight from the tin. Stir occasionally as it simmers so it cooks evenly.

Boil the spaghetti following the packet guidance and drain it before combining. Tossing the pasta and sauce together helps coat the strands evenly.

Keep the timing on track

The sauce needs about 15 minutes to simmer, so prepare the ingredients first and start boiling the pasta while it cooks. Check the packet instructions to coordinate the pasta’s cooking time with the sauce.

If the spaghetti is ready first, drain it and combine it with the sauce as soon as the sauce is thick. The recipe uses cooked spaghetti, made from about 200 g dry pasta.

What to serve alongside

Serve the pasta in warm bowls as a complete main course. A green salad or simply prepared vegetables make a fresh contrast to the salty, rich sauce.

If you add bread to the meal, keep the portion modest if you want the pasta to remain the main source of carbohydrate.

Recipe notes & tips

• Slice the olives before starting so they are ready when the sauce goes into the pot.
• Keep the garlic moving in the oil and take care not to let it brown.
• Simmer gently after bringing the sauce to the boil so it thickens without catching.
• Use the packet timing to plan when to start boiling the spaghetti.
• Taste the finished sauce before adding any extra salt, as the olives, capers and anchovies are already savoury.

Variations

• Chilli: add a pinch of dried chilli with the capers for extra heat.
• Fresh herbs: scatter chopped parsley over the finished pasta for a fresh note.
• More olives: increase the olives for a stronger briny flavour.
• Wholemeal spaghetti: use wholemeal pasta for a nuttier taste and firmer texture.
• Extra vegetables: serve with cooked greens or a simple side salad.

Common mistakes to avoid

• Browning the garlic: it can turn bitter, so sauté it for only 1 minute and keep an eye on the pot.
• Skipping the simmer: the sauce can stay thin, so cook it for about 15 minutes until reduced and thick.
• Overcooking the pasta: follow the packet instructions and check it as it nears the stated time.
• Adding salt too early: olives, capers and anchovies are salty, so taste the sauce before seasoning.
• Leaving the pasta uncoated: combine it with the sauce before serving so the strands are evenly covered.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan or microwave until piping hot; add a small splash of water if the pasta seems dry.

Frequently asked questions