Pasta alla Puttanesca is a zesty Neapolitan pasta dish known for its bold ingredients like olives, capers, garlic, anchovies, and chili flakes — all simmered in a tangy tomato sauce. It’s fast, flavorful, and perfect when you want something satisfying with pantry staples.
🧾 Ingredients (Serves 2–3)
- 200g spaghetti (or linguine)
- 2 tbsp olive oil
- 3–4 cloves garlic, minced
- 4–5 anchovy fillets (in oil)
- 1/2 tsp red chili flakes (adjust to taste)
- 2 cups canned crushed tomatoes
- 1/4 cup black olives, pitted and sliced (preferably Kalamata)
- 2 tbsp capers, drained
- Salt – to taste
- Fresh parsley – for garnish (optional)
👨🍳 Instructions
🔹 Step 1: Cook the Pasta
- Boil salted water and cook pasta until al dente.
- Reserve 1/4 cup of pasta water, then drain and set aside.
🔹 Step 2: Prepare the Sauce
- In a large skillet, heat olive oil over medium heat.
- Add garlic and anchovies. Cook until anchovies dissolve and garlic is golden.
- Stir in chili flakes, then add crushed tomatoes.
- Simmer the sauce for 8–10 minutes, until slightly thickened.
🔹 Step 3: Add Olives & Capers
- Stir in the olives and capers.
- Cook for another 2–3 minutes and taste for salt.
🔹 Step 4: Combine & Serve
- Add cooked pasta and toss with the sauce.
- Add a splash of reserved pasta water if needed.
- Garnish with parsley and serve hot.
🍽️ Serving Suggestions
- Serve with crusty bread or a glass of dry red wine.
- Great as a quick lunch or weeknight dinner.
💡 Tips & Variations
- For a vegan version, skip anchovies and add a dash of soy sauce or miso for umami.
- Can be made spicier with fresh chopped chilies.
- Swap spaghetti with penne or fusilli for a fun twist.
