Quick Spaghetti alla Puttanesca with Pantry Staples

Why You’ll Love This Recipe

• Packed with bold, briny flavors from anchovies, capers, and olives—using easy pantry staples.
• Weeknight-fast: ready in 30 minutes with minimal chopping.
• Balanced and bright—garlic, chili heat, and fresh parsley keep it vibrant.
• Cheese-free by tradition, yet deeply satisfying and savory.

Grocery List

• Produce: Garlic, flat-leaf parsley
• Dairy: None (cheese is not traditional here)
• Pantry: Spaghetti, extra-virgin olive oil, anchovy fillets, red pepper flakes, tomato paste, canned whole peeled tomatoes, pitted black olives, capers, kosher salt, black pepper

Full Ingredients

For the pasta

• 12 oz (340 g) dried spaghetti
• 4 quarts (3.8 L) water
• 2 tbsp (18 g) kosher salt (for the pasta water)

For the puttanesca sauce

• 2 tbsp (30 ml) extra-virgin olive oil
• 4 anchovy fillets in oil (about 15 g), finely chopped
• 4 medium garlic cloves (16 g), thinly sliced
• 1/2 tsp (1 g) red pepper flakes, plus more to taste
• 1 tbsp (16 g) tomato paste
• 1 can (28 oz/800 g) whole peeled tomatoes, crushed by hand (or pulse-blended)
• 1/2 cup (75 g) pitted black olives (Gaeta or Kalamata), roughly chopped
• 2 tbsp (20 g) capers, rinsed and drained
• 1/4 tsp (1 g) fine sea salt, only if needed (anchovies/olives/capers are salty)
• Freshly ground black pepper, to taste

To finish

• 1/4 cup (10 g) flat-leaf parsley, finely chopped
• 1 tbsp (15 ml) extra-virgin olive oil, for drizzling
• Optional: finely grated lemon zest from 1/2 lemon (about 1/2 tsp) for brightness

Step-by-Step Instructions

Step 1: Prep and put the water on

Bring 4 quarts (3.8 L) of water to a boil in a large pot. Meanwhile, rinse the capers, chop the olives, finely chop the anchovies, thinly slice the garlic, and chop the parsley. Keep everything close to the stove so you can build the sauce quickly.

Step 2: Sizzle the flavor base

In a wide, deep skillet or sauté pan, warm 2 tbsp olive oil over medium heat. Add the garlic and anchovies and cook, stirring, 2–3 minutes until fragrant and the anchovies dissolve into the oil. Add the red pepper flakes during the last 30 seconds. Avoid browning the garlic; aim for light blond edges.

Step 3: Build and simmer the tomato sauce

Stir in the tomato paste and cook 30 seconds to caramelize slightly. Add the crushed tomatoes and bring to a gentle simmer, about 200°F/93°C. Cook 10–12 minutes, stirring occasionally, until the sauce thickens slightly and tastes cohesive. If it reduces too quickly, add a splash of water.

Step 4: Add olives and capers

Stir in the chopped olives and rinsed capers. Cook 2 minutes to warm through. Taste and add black pepper and a pinch of salt only if the sauce needs it—remember, the briny ingredients bring plenty of salinity.

Step 5: Cook the spaghetti

Salt the boiling water with 2 tbsp kosher salt. Add the spaghetti and cook until 1 minute shy of al dente (usually 7–8 minutes, or 1 minute less than package directions). Reserve 1 cup of the starchy pasta water, then drain.

Step 6: Toss pasta with sauce

Transfer the drained spaghetti to the skillet with the sauce. Add 1/2 cup reserved pasta water and toss over medium-high heat 1–2 minutes until the sauce loosens, turns glossy, and clings to the noodles. Add more pasta water in small splashes as needed to achieve a silky coating.

Step 7: Brighten and serve

Turn off the heat. Stir in the chopped parsley and drizzle with the remaining 1 tbsp olive oil. Add lemon zest if using. Twirl portions into warm bowls and serve immediately. Cheese is not traditional with puttanesca—the anchovy-caper-olive trio provides all the umami you need.

Pro Tips

• Keep the simmer gentle: about 200°F/93°C prevents splatters and preserves bright tomato flavor.
• Rinse capers and drain olives well to control saltiness. Season with salt only at the end.
• Melt, don’t fry, the anchovies. They should dissolve into the oil to create a savory backbone without tasting “fishy.”
• Use a wide skillet so the sauce reduces efficiently and the pasta can be tossed evenly.
• Skip cheese; for crunch, top with a spoonful of toasted breadcrumbs instead.

Variations

• Tuna Puttanesca: Flake in one 5–6 oz (140–170 g) can of good-quality tuna in olive oil during Step 4.
• Extra-Spicy Calabrian Style: Add 1–2 tsp chopped Calabrian chili paste with the tomato paste in Step 3.
• Gluten-Free: Use your favorite gluten-free spaghetti and toss gently—add pasta water gradually to avoid breaking noodles.

Storage & Make-Ahead

The sauce (without parsley) keeps 4 days in the refrigerator or up to 2 months in the freezer. Reheat gently to a simmer, then add fresh parsley and a splash of water to loosen. Cook pasta fresh and combine just before serving for best texture. Leftover dressed pasta will keep 1–2 days refrigerated; reheat in a skillet with a few tablespoons of water until hot and glossy.

Nutrition (per serving)

Approximate values: 490 calories; 14 g fat; 72 g carbohydrates; 13 g protein; 6 g fiber; 1150 mg sodium. Values will vary based on brands and salt levels.