Spaghetti alla Puttanesca: Classic Italian Recipe
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Naples classic spaghetti alla puttanesca with tomato, black olives, capers and anchovies. Original step-by-step recipe.
Spaghetti alla Puttanesca: The Classic Italian Recipe
Spaghetti alla puttanesca is the Naples classic made with tomato, black olives, capers, anchovies and garlic — bold, savory flavor from just a few ingredients. The secret is dissolving the anchovies in the olive oil before building the sauce, then finishing the spaghetti right in the pan. Here is the original recipe, step by step.
History of Spaghetti alla Puttanesca
The origin of the name puttanesca is somewhat controversial. It is believed the dish was created by prostitutes in Naples, who cooked this quick, flavorful meal between appointments. Another theory says the sauce was made with ingredients always on hand, making it a practical, affordable option. Whatever its origin, spaghetti alla puttanesca has won many hearts and become a classic of Italian cooking.
Ingredients
To make a delicious spaghetti alla puttanesca, you will need the following ingredients:
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14 oz spaghetti (400 g, good quality)
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17.6 oz peeled, seeded tomatoes (500 g)
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2 teaspoons tomato paste
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3.5 oz pitted black olives (100 g)
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3.5 oz anchovy fillets (100 g)
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1.7 oz capers, well rinsed (50 g)
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1 garlic clove (finely chopped)
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6 tablespoons olive oil
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Finger chili pepper and salt to taste
Yield and Prep Time
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Yield: 4 servings
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Prep time: 30 minutes
Instructions
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Making the sauce: In a large pan, heat the olive oil over medium heat. Add the garlic (finely chopped) and the finger chili pepper cut into small pieces. Sauté until the garlic is golden.
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Adding the anchovies: Add the anchovy fillets to the pan and stir until they dissolve into the oil.
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Adding the tomatoes: Add the chopped peeled tomatoes, the olives (pitted) and the capers (well rinsed). Mix well and stir in the tomato paste. Cook over low heat for about 10 minutes, letting the flavors meld.
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Cooking the spaghetti: While the sauce cooks, bring a large pot of salted water to a boil. When the water boils, add the spaghetti and cook until al dente, following the package directions.
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Finishing the dish: Drain the spaghetti and reserve some of the cooking water. Toss the spaghetti with the sauce, adding a little cooking water if needed to help the flavors come together. Serve immediately, garnished with basil leaves or Parmesan cheese if you like.
Nutrition Facts
| Component | Serving (100g) |
|---|---|
| Calories | 250 kcal |
| Protein | 8 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Sodium | 600 mg |
| Fiber | 3 g |
Tips for a Perfect Spaghetti alla Puttanesca
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Choose your ingredients: Use good-quality ingredients, especially the olive oil and olives — it makes a big difference in the final flavor.
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Adjusting seasoning: The heat level can be adjusted to your taste. If you like a bolder flavor, add more finger chili pepper.
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Cooking the spaghetti: Be careful not to overcook the spaghetti. It should be al dente, since it keeps cooking a little once tossed with the sauce.
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Serving: Spaghetti alla puttanesca is best served right after cooking. Leftovers can be kept in the fridge, but the flavor may change a bit.
Conclusion
Spaghetti alla puttanesca is a recipe that combines simplicity and flavor — perfect for a quick dinner or a special occasion. With affordable ingredients and an easy method, anyone can get in the kitchen and cook this Italian classic.
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