Spaghetti Alla Puttanesca

Few Italian pasta recipes carry as much swagger as spaghetti alla puttanesca. Born from the back streets of Naples, this bold tomato sauce practically cooks itself while filling the kitchen with the heady aroma of garlic, anchovies, and chili.

Ripe San Marzano tomatoes break down into a rustic sauce laced with briny capers and black olives, while a single fresh chili pepper brings just enough heat to keep you reaching for the next bite. Finished with torn basil and a generous grating of Reggiano Parmigiano, this easy puttanesca recipe delivers restaurant-level flavor from pantry staples.

Ready in about 40 minutes, it is the kind of weeknight pasta dish that feels far more special than the effort it takes.

Pro Tips

• Use canned San Marzano tomatoes when fresh plum tomatoes are out of season for the best flavor.
• Keep the garlic clove whole and discard it before serving for mellow, sweet garlic flavor without any bitterness.
• Cook the anchovies until they dissolve into the oil so they add savory depth rather than fishiness.
• Salt the pasta water generously so the spaghetti seasons from within.
• Toss the drained spaghetti directly into the sauce with a splash of pasta water to help everything cling together.

Variations

• Spicy puttanesca: Double the chili or add ½ teaspoon red pepper flakes for serious heat.
• Puttanesca with tuna: Fold in a drained can of Italian tuna for a heartier, protein-packed version.
• Gluten-free option: Swap spaghetti for your favorite gluten-free pasta shape and follow the same method.