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Spaghetti alla Puttanesca in a white bowl with a silver fork.

Spaghetti alla Puttanesca

Spaghetti alla Puttanesca: leave it to the Italians to craft a magical dinner out of a little bit of this, and a little bit of that. Garlic, olives, anchovies, tomatoes, and chili pepper come together in this lightning fast recipe that takes eating well to a new level.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 613kcal


  • 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 pepper seeded and finely chopped
  • 1/2 cup pitted kalamata olives sliced
  • 16 ounces spaghetti uncooked


  • 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.
  • 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.
  • 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.


Calories: 613kcal | Carbohydrates: 86g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 330mg | Potassium: 292mg | Fiber: 4g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg