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Spaghetti alla Puttanesca (Authentic Italian Pantry Pasta)

Spaghetti alla Puttanesca (Authentic Italian Pantry Pasta)
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Spaghetti alla Puttanesca is a classic Italian pasta from Naples made with simple pantry staples. Briny olives, capers, anchovies, garlic, and tomatoes come together quickly for a bold, savory sauce. Don’t skip the anchovies—they melt into the sauce and add deep umami without any fishy taste. This is a perfect “emergency dinner” that tastes anything but last-minute.

Ingredients

Scale

  • 200 g (7 oz) spaghetti (or other long pasta)

  • 2 tbsp extra virgin olive oil, plus more for drizzling

  • 2 garlic cloves, finely minced

  • 3 anchovy fillets, finely minced

  • ¼ cup pitted black olives, preferably in oil, quartered

  • 1 tbsp capers, drained

  • ¼ tsp chili flakes (red pepper flakes)

  • 400 g (14 oz) canned crushed tomatoes (or hand-crushed whole tomatoes)

  • ½ cup water

  • 1 tsp fresh oregano, chopped (or ¼ tsp dried)

  • ⅛ tsp kosher salt (go light—anchovies, olives, and capers are salty)

  • ⅛ tsp black pepper

  • ¼ tsp sugar, optional (only if tomatoes are acidic)

  • 2 tbsp fresh basil, roughly chopped

Instructions

  • Boil pasta water: Bring a large pot of water to a boil. Warm serving bowls if desired.

  • Cook garlic: Heat olive oil in a skillet over medium-high heat. Add garlic and cook about 15 seconds, just until fragrant.

  • Build flavor: Add anchovies, olives, capers, and chili flakes. Cook for 1 minute, stirring—the anchovies will dissolve.

  • Add tomatoes: Pour in crushed tomatoes. Add ½ cup water to the empty can, swirl to rinse, and add to the skillet.

  • Simmer: Stir in oregano, salt, and pepper. Bring to a gentle simmer and cook for 10 minutes, until saucy. Taste and add sugar if needed.

  • Cook pasta: Salt the boiling water well and cook spaghetti according to package directions.

  • Reserve pasta water: Scoop out a mug of pasta water, then drain pasta.

  • Toss: Add pasta to the sauce with ¼ cup reserved pasta water. Toss over low heat for 1 minute, until the sauce clings to the noodles. Add more pasta water if needed.

  • Serve: Transfer to bowls, drizzle with olive oil, sprinkle with basil, and serve immediately.

Notes

  • Anchovies are key: They add savory depth and disappear into the sauce.

  • Cut the olives: Quartering releases more flavor into the sauce.

  • Go easy on salt: The briny ingredients season the dish naturally.

  • Use pasta water: It helps emulsify the sauce so it coats the pasta beautifully.

Find it online: https://biteseason.com/spaghetti-alla-puttanesca-authentic-italian-pantry-pasta/