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Homemade Puttanesca-Style Spaghetti with Olives & Capers dish photo

Puttanesca-Style Spaghetti with Olives & Capers

This Puttanesca-Style Spaghetti is SO EASY! Tangy olives, briny capers, and spicy garlic combine for a bold Italian classic ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces spaghetti Use your favorite type; traditional long spaghetti noodles work best
  • 2 tablespoons olive oil A fruity extra virgin olive oil will enhance flavor
  • 4 cloves garlic minced
  • 1 teaspoon red pepper flakes Adds a subtle kick—adjust to taste
  • 14 ounces diced tomatoes canned, with juices
  • 1/2 cup black olives pitted and sliced; choose a good-quality variety like Kalamata
  • 2 tablespoons capers rinsed and drained
  • 1 tablespoon anchovy paste
  • Fresh basil leaves for garnish
  • Salt and pepper to taste

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Colander
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Sharp knife and cutting board

Method
 

Stepwise Method: Puttanesca-Style Spaghetti with Olives & Capers
  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Be careful not to burn the garlic.
  3. Add the anchovy paste to the skillet and stir it into the garlic oil until it dissolves. Pour in the diced tomatoes with their juices and stir to combine. Let the sauce simmer gently for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  4. Stir in the sliced black olives and rinsed capers. Taste and season with salt and pepper as needed. Remember, the olives and capers are salty, so season lightly.
  5. Add the cooked spaghetti directly into the skillet with the sauce. Toss everything together, adding reserved pasta water a little at a time if the sauce seems too thick. This helps the sauce cling to the noodles perfectly.
  6. Remove from heat and sprinkle fresh basil leaves over the top. Serve immediately with a simple green salad or your favorite vegetable side.

Notes

  • Use good-quality canned tomatoes and fresh garlic for best flavor.
  • Adjust red pepper flakes to control the spice level to your preference.
  • Rinse capers thoroughly to reduce saltiness if desired.
  • Freeze leftover sauce in airtight containers for up to 3 months.
  • Try adding fresh cherry tomatoes or baby spinach for tasty variations.