Spaghetti alla Puttanesca is a bold, briny Italian pasta built on garlic, anchovies, capers, and Kalamata olives tossed with fresh tomatoes and white wine. It's a restaurant-quality dish that comes together in under 20 minutes.
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Heat extra virgin olive oil in a large sauté pan over medium-high heat.
Add sliced garlic and cook until fragrant, about 30 seconds.
Add the halved cherry tomatoes and anchovy fillets. Use a spoon or tongs to break up the anchovies as they cook.
Stir in the capers and Kalamata olives.
Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Allow the wine to reduce by about half.
Sprinkle in the red pepper flakes, then add the tomato sauce and stir to combine.
Add a splash of pasta water to the sauce, bring to a simmer, and cook for a few minutes.
Stir in about half of the chopped parsley and a drizzle of extra virgin olive oil.
Meanwhile, cook the fresh spaghetti in a large pot of boiling, salted water until al dente.
Using tongs or a pasta basket, transfer the cooked spaghetti directly into the pan with the sauce. Reserve the pasta water.
Toss the spaghetti vigorously in the sauce to coat completely. Add another splash of pasta water if the sauce seems too thick.
Using tongs and a ladle, twirl the pasta into a nest and place it in a serving bowl.
Top the pasta with any remaining sauce, tomatoes, and olives from the pan.
Garnish with the remaining fresh parsley and a final drizzle of extra virgin olive oil before serving.
Leftovers keep 3 days refrigerated in an airtight container; reheat gently in a pan with a splash of water or broth to avoid drying out.
Anchovies dissolve into the sauce and add umami depth, not a fishy taste. If you skip them, add extra capers and a splash of soy sauce or miso to preserve the savory punch.
Slice garlic thinly so it crisps and infuses the oil quickly without burning. Watch it carefully—burnt garlic turns bitter.
Starchy pasta water emulsifies the sauce, helping it coat the spaghetti evenly and cling better than olive oil alone.
Yes. Use 1 can (14 oz) crushed or whole tomatoes, drained slightly. The sauce will be less fresh-tasting but still authentic.
No—anchovies are the key ingredient. For a vegetarian version, omit them and double the capers and olives, adding a pinch of umami seasoning.
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