recipe | 2.10.2026

Spaghetti Puttanesca

Serving Size

4

Cook Time

00:30

Difficulty

Easy

This Spaghetti Puttanesca recipe will give you a vibrant dish that delivers depth, balance, and unmistakable character.

Ingredients

  • ½ lb. Spaghetti (or any long noodle)
  • 2 oz extra virgin olive oil
  • 2-4 oil-packed anchovy filets (or more if you’re into that!)
  • 4 cloves garlic, sliced
  • ½ red onion, minced
  • 1 tsp dry oregano
  • 1 Tbsp Calabrian chili paste
  • 2 Tbsp capers, drained, rinsed
  • 6 caperberries, drained, sliced
  • ½ cup Castelvetrano olives, drained, smashed
  • ½ cup tomato paste

Directions

  • Set a large pot of salted water to boil
  • When ready, add spaghetti and cook to al dente, about 8-10 minutes
  • Drain and set aside, reserving 2 cups of pasta water
  • Meanwhile, in a large, heavy-bottomed pot or Dutch oven set over medium heat, add olive oil
  • When oil is hot, add anchovy filets and cook gently for 30-45 seconds, breaking the filets apart with a wooden spoon or spatula
  • Add garlic, onion, and oregano and season with a pinch of salt
  • Cook, stirring occasionally, until onions are translucent, about 6-8 minutes
  • Add chili paste, capers, caperberries, and olives, and stir to combine
  • Gently cook to lightly toast the chili paste, about 1 minute
  • Add tomato paste and stir well
  • Continue to cook until the tomato paste is brick red, about 2-5 minutes
  • Add 1 cup of pasta water and reserved pasta and bring to a simmer, stirring constantly
  • Cook until the noodles are coated in a velvety sauce
  • Season to taste and serve immediately, covered in fresh grated Parmigiano Reggiano