🍝 Spaghetti alla puttanesca
Spaghetti alla puttanesca is a bold Neapolitan pasta in a tomato sauce with black olives, capers, anchovies and garlic. The anchovies melt into the oil and give the sauce a deep savoury base, while olives and capers add briny, salty bursts. It is quick to make from pantry staples and served without cheese.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g spaghetti
- 400 g peeled tomatoes, crushed
- 4 anchovy fillets
- 80 g black olives, pitted and halved
- 2 tbsp capers, rinsed
- 3 garlic cloves, sliced
- 2 tbsp olive oil
- Chilli flakes, parsley and salt
Method
- Warm the oil with garlic and chilli, add the anchovies and stir until they melt.
- Add the tomatoes and simmer for 10 minutes.
- Stir in the olives and capers and cook 5 minutes more; taste before salting.
- Cook the spaghetti until al dente and toss it in the sauce with a splash of cooking water. Finish with parsley.
How to make it lighter
- The sauce is light; keep the oil to 2 tbsp — 1 tbsp oil ≈ 120 kcal.
- Olives, capers and anchovies are salty, so add little or no salt.
- Serve 250 g of pasta with a side of grilled vegetables.
History
Puttanesca is a southern Italian dish associated with Naples and the island of Ischia, and it appears in print from around the mid-twentieth century. Several colourful stories explain its name, but none is confirmed.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →