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Spaghetti alla puttanesca

Olives, capers, anchovies and chilli. Bold, salty and ready in 20 minutes.

πŸ“ Naples, Campania⏱ 25 minEasyServes 2
Spaghetti alla puttanesca

Origin story

Spaghetti alla puttanesca is a Neapolitan dish, made with pantry staples: tomatoes, olives, capers, anchovies, garlic and chilli. Its name is a bit cheeky, and the exact story is unclear. A common tale says it was a quick meal made late at night.

One often-told version credits Sandro Petti, a restaurateur on Ischia, who said he invented it in the 1950s. Written mentions appear in the 1960s. Whatever its origin, it stays popular because it is fast, cheap and full of flavour. Some Lazio cooks claim it too.

Myths, busted

It is an ancient recipe.
Not really. The first written references are from the mid-20th century. The ingredients are old, but the dish is modern.
You must add lots of salt.
Anchovies, olives and capers are already salty. Taste first. Rinse the capers if packed in salt.

The recipe

Servings:2

Ingredients

  • 200 g spaghetti
  • 400 g canned whole tomatoes, crushed by hand
  • 4 anchovy fillets in oil
  • 2 cloves garlic, sliced
  • 60 g black olives (Gaeta or Kalamata), pitted and halved
  • 1 tbsp capers, rinsed
  • Pinch of chili flakes
  • 3 tbsp olive oil
  • Handful of parsley, chopped
  1. Bring a pot of water to the boil and salt it lightly, since the anchovies, olives and capers are salty.
  2. Warm the oil, garlic, chili and anchovies in a pan over low heat, stirring until the anchovies melt into the oil.
  3. Add the tomatoes and simmer for 10 minutes. Stir in the olives and capers for the last 3 minutes.
  4. Cook the spaghetti until a minute short of al dente, then move it into the sauce with a splash of pasta water.
  5. Toss over the heat until the sauce clings, then finish with parsley and a drizzle of oil.

Tip: let the anchovies dissolve slowly over low heat. They melt into a savory base, and no one will taste fish.

Regional variations

Without anchovies
Some cooks leave them out. The sauce is less deep, but still good.
Lazio style
Adds a few extra capers and uses black Gaeta olives.
With tuna
Some home cooks add canned tuna for a heartier plate.

Common mistakes

βœ— Adding too much salt
Salt the pasta water lightly. Anchovies, capers and olives already bring plenty.
βœ— Using pitted olives from a jar of brine only
Choose good black olives, like Gaeta, and add them late so they stay firm.
βœ— Not melting the anchovies
Stir them in warm oil until they dissolve. They then add depth, not fishiness.
βœ— Reducing the sauce too far
Keep it juicy. Simmer 10-12 minutes and finish with pasta water.

What to drink with it

🍷 Wine
Etna Rosso
A medium-bodied red with savoury, smoky notes that match the salty sauce.
πŸ₯€ Alcohol-free
Blood orange soda
Its bitter-sweet citrus cuts through the salt and chilli.

Shopping list Β· Spaghetti alla puttanesca for 2

Pasta & pantry

  • 200 g spaghetti
  • 400 g canned whole peeled tomatoes
  • 2 tbsp salted capers (rinsed)
  • 3 tbsp extra virgin olive oil

Deli & cheese

  • 4 anchovy fillets in oil
  • 80 g black olives (Gaeta)

Produce

  • 2 garlic cloves
  • 1 small bunch flat-leaf parsley
  • 1 fresh or dried chilli

Vegetarian

Anchovies are the only non-vegetarian item. Swap them and it works well.

Anchovies β†’ 1 tsp miso paste, or chopped sun-dried tomatoes
Gives the same salty, savoury depth.

Gluten-free

The sauce is naturally gluten-free. Check the miso label if you use it.

Spaghetti β†’ gluten-free spaghetti
Corn or rice pasta works. Cook 1 minute less than the pack says.

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Know your ingredients

AnchoviesCapersGaeta olives (black olives)San Marzano tomatoesSpaghettiExtra-virgin olive oilDried chili (peperoncino)Flat-leaf parsleyGarlic