Quick Pasta alla Puttanesca with Anchovies and Capers

Why You’ll Love This Recipe

• Bold, savory flavors from anchovies, olives, and capers balanced by sweet tomatoes.
• Weeknight-fast: pantry-friendly and on the table in about 30 minutes.
• Restaurant-style gloss thanks to starchy pasta water emulsified with olive oil.
• Authentic and satisfying without needing cheese.

Grocery List

• Produce: 4 garlic cloves, 1 bunch flat-leaf parsley
• Dairy: None
• Pantry: Spaghetti, extra-virgin olive oil, anchovy fillets in oil, crushed red pepper flakes (peperoncino), canned whole peeled tomatoes, pitted black olives, capers, kosher salt

Full Ingredients

For the Sauce

• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 6 anchovy fillets in oil, drained
• 1/2 tsp crushed red pepper flakes (peperoncino), plus more to taste
• 1 can (28 oz/800 g) whole peeled tomatoes, hand-crushed with juices
• 1/2 cup (70 g) pitted black olives (Kalamata or oil-cured), halved
• 2 tbsp capers, rinsed and drained
• Kosher salt, to taste

For the Pasta

• 12 oz (340 g) spaghetti
• 4 quarts (3.8 L) water
• 2 tbsp kosher salt (for the water)

To Finish

• 1/4 cup finely chopped flat-leaf parsley
• Extra olive oil, for drizzling (optional)

Step-by-Step Instructions

Step 1: Boil water and prep aromatics

Bring 4 quarts (3.8 L) of water to a rolling boil (212°F). Add 2 tbsp kosher salt. Meanwhile, thinly slice the garlic, drain the anchovy fillets, halve the olives, rinse and drain the capers, and chop the parsley. Hand-crush the canned tomatoes in a bowl.

Step 2: Build the savory base

Set a large, wide skillet (12-inch) over medium heat. Add 3 tbsp olive oil, the sliced garlic, anchovies, and peperoncino. Cook, stirring, for 1–2 minutes until the garlic edges turn pale gold and the anchovies dissolve into the oil. Do not brown the garlic.

Step 3: Add tomatoes, olives, and capers; simmer

Pour in the crushed tomatoes and their juices. Stir in the olives and capers. Bring to a lively simmer, then reduce to medium-low and cook 8–10 minutes, stirring occasionally, until the sauce thickens and looks glossy. Aim for a gentle bubble (about 190–200°F if measuring). Taste and add a pinch of salt only if needed—the anchovies, olives, and capers are already salty.

Step 4: Cook the spaghetti

Add the spaghetti to the boiling water and cook according to package directions until 1–2 minutes shy of al dente, about 7–9 minutes. Before draining or transferring the pasta, reserve 1 cup (240 ml) of the starchy cooking water.

Step 5: Marry pasta and sauce

Using tongs, transfer the spaghetti straight into the simmering sauce. Add 1/2 cup (120 ml) pasta water and toss vigorously over medium heat for 1–2 minutes. The sauce should cling to the pasta and look silky. Add more pasta water a splash at a time if it seems dry.

Step 6: Finish with parsley and adjust seasoning

Fold in the chopped parsley. Taste and adjust with a pinch more peperoncino for heat and salt only if needed. For extra sheen, drizzle in 1–2 tsp olive oil and toss again.

Step 7: Plate and serve hot

Twirl portions into warm bowls. Spoon any remaining sauce over the top and finish with a few parsley leaves. Serve immediately while the sauce is glossy and the pasta is perfectly coated.

Pro Tips

• Rinse capers to tame excess salt and bring out their floral brininess.
• Let anchovies melt gently in the oil—this builds depth without fishiness.
• Use high-quality canned whole tomatoes (San Marzano if possible) for natural sweetness and fewer bitter notes.
• Keep the sauce boldly seasoned; the pasta and a splash of water will balance it.
• Skip cheese—classic puttanesca is all about the anchovy-olive-caper trifecta.

Variations

• Tuna Puttanesca: Fold in 4 oz (115 g) good oil-packed tuna at the very end with the parsley.
• Cherry Tomato Twist: Swap the canned tomatoes for 1.5 lb (680 g) ripe cherry tomatoes, halved; cook 10–12 minutes until saucy.
• Crunchy Pangrattato: Top each serving with 1/4 cup garlicky toasted breadcrumbs for texture.

Storage & Make-Ahead

The sauce base (through Step 3) can be made up to 3 days ahead; cool and refrigerate in an airtight container. Reheat gently and proceed with Steps 4–7. Leftover dressed pasta keeps 2–3 days in the fridge; rewarm in a skillet over medium heat with a splash of water to loosen. Puttanesca is not ideal for freezing once combined with pasta, but the sauce alone freezes well for up to 2 months.

Nutrition (per serving)

Approximate: 470–500 calories; 17 g fat; 68 g carbohydrates; 14 g protein; 6 g fiber; 1100 mg sodium. Values will vary based on brands and salt levels.