Spaghetti alla Puttanesca Recipe

Spaghetti alla Puttanesca Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Servings 4 servings



  • 1/3 cup olive oil

  • 2 cloves garlic halved

  • 1 tablespoon capers

  • 4 anchovy fillets packed in oil drained

  • 2 (28 ounce) cans Italian-style whole (plum-shaped) tomatoes drained and chopped

  • 1 red jalapeño chile seeded and finely chopped

  • 1/2 cup pitted kalamata olives sliced

  • 16 ounces spaghetti uncooked

  1. In a large Dutch oven or stock pot, heat oil over medium-high heat until shimmering. Add garlic and cook until garlic has turned golden, but not scorched, about 5 minutes. Remove garlic and discard.

  2. Stir in capers, anchovy fillets, tomatoes, and chile. Heat to boiling, reduce heat, and simmer uncovered until slightly thickened, about 20 minutes. Stir in olives and keep warm.

  3. Meanwhile, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 9 to 10 minutes. Drain well and add to sauce mixture, tossing pasta until evenly coated.