Spaghetti alla Puttanesca

Name: Spaghetti alla Puttanesca
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200 g spaghetti or other long pasta; 2 tbsp extra virgin olive oil, plus more for drizzling; 2 clove garlic cloves, finely minced; 3 piece anchovy fillets, finely minced; 0.25 cup pitted black olives, quartered; 1 tbsp capers, drained; 0.25 tsp chilli flakes; 400 g canned crushed tomato; 0.5 cup water; 1 tsp fresh oregano, roughly chopped; 0.125 tsp cooking salt; 0.125 tsp black pepper; 0.25 tsp sugar, if needed; 2 tbsp fresh basil, roughly chopped

A traditional Italian pasta from Naples with a sauce built on pantry essentials - olives, capers and anchovies provide the seasoning. A perfect emergency meal.

20 min 2 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

596

Calories

18g

Protein

91g

Carbs

19g

Fat

Scale recipe

2 servings

Original recipe

Ingredients14 items

Produce

🧄garlic cloves, finely minced2 clove

🌿fresh oregano, roughly chopped1 tsp

🌿fresh basil, roughly chopped2 tbsp

Seafood

🐟anchovy fillets, finely minced3 piece

Pantry

🍝spaghetti or other long pasta200 g

🫒extra virgin olive oil, plus more for drizzling2 tbsp

🫒pitted black olives, quartered¼ cup

🫙capers, drained1 tbsp

🥫canned crushed tomato400 g

💧water½ cup

🍬sugar, if needed¼ tsp

Spices

🌶️chilli flakes¼ tsp

🧂cooking salt0.13 tsp

🧂black pepper0.13 tsp

Instructions

1
Prepare: Bring a large pot of water to the boil, ready for the pasta. Warm serving bowls (I microwave 1 minute).
2
Cook garlic: Heat olive oil in a medium skillet over medium high heat. Add garlic and cook for 15 seconds until it starts turning golden.
3
Cook anchovies: Add anchovies, capers, olives and chilli flakes. Cook for 1 minute.
1:00 timer
4
Tomato: Add tomato, then add the 1/2 cup of water into the can. Swirl around to rinse then pour into the skillet.
5
Simmer: Add oregano, salt and pepper. Stir, bring to simmer, then turn down to low and cook over medium heat for 10 minutes or until the tomato has broken down and created a sauce. Turn off stove when ready if not timed with cooked pasta.
10:00 timer
6
Cook pasta: Meanwhile, add 2 teaspoons salt into the pot of water. Then add pasta and cook per packet directions.
7
Reserve pasta water: Just before draining, scoop out a mugful of pasta cooking water and set aside. Then drain pasta in a colander.
8
Toss pasta: Immediately add pasta into sauce. Add 1/4 cup of pasta cooking water reserved from previous step then use 2 wooden spoons to toss the pasta, still on a low stove, for 1 minute or until the sauce is no longer in the skillet but rather clinging to the pasta strands (but still slick and slippery). If the pasta gets too dry, add more pasta cooking water and toss.
1:00 timer
9
Serve: Immediately transfer into warmed bowls. Drizzle with olive oil, sprinkle with basil. Serve immediately!

Free, no card required.

CuisineItalian