This iconic dish has its roots in Southern Italy, with origins often traced to Naples. Known for its bold and punchy flavours, Spaghetti alla Puttanesca was famously born out of necessity, using simple pantry staples to create something extraordinary.
In just 20 minutes, this recipe combines salty anchovies, briny capers, and juicy olives with rich tomatoes to make a sauce that clings beautifully to every strand of spaghetti. It’s a dish that celebrates the essence of cucina povera—transforming humble ingredients into a comforting and deeply satisfying meal.
What is ‘Pasta alla Puttanesca’?
It’s a southern Italian classic, especially loved in Naples. The sauce is cooked quickly, often in the time it takes the pasta to boil. It is a bold, salty, and punchy pasta dish made with pantry staples like olives, capers, garlic, anchovies, and tomatoes. It’s quick to throw together, yet full of character—just like its name.
The name puttanesca literally means “in the style of the prostitute,” (I wasn’t sure about adding this note but truth must be told! This is how you would literally translate the name of this dish!). While the origins aren’t 100% confirmed, the most popular theory is that it was a dish made by or for women working late into the night—something fast, hot, and made from what was in the cupboard. But…don’t quote me on that!
Despite its cheeky name, it’s a completely respectable dish served everywhere in Italy, from home kitchens to trattorias. And although spaghetti is the classic pasta choice, you’ll find it with penne, linguine, or even bucatini depending on the region.
Tips
- Add the anchovies early so they melt into the oil completely; they won’t taste fishy, just deeply savoury. Don’t skip them! They add a salty an umami flavour that really makes the difference!
- Use good-quality tinned tomatoes or passata, I always use Mutti tomato sauce (no, I am not sponsored, I just think is the best!), it is the only tomato sauce/passata I would use for my cooking because it uses 100% Italian tomatoes grown and the tomatoes are harvested at the peak of ripeness for the best taste. If you are using a different tomato sauce brand I would recommend to add 1/2 tsp to 1 tsp of sugar to it. Every other brand I tried are very sour so adding a little bit of sugar really helps to balance the flavours!
- Add the olives and capers near the end so they keep their bite. And taste as you go—capers, olives, and anchovies are all salty, so you likely won’t need much (or any) extra salt.
- Finish with a swirl of olive oil or a pinch of chili flakes if you like a bit of heat. And don’t forget: this is a no-cheese pasta. The flavours are bold enough on their own.
Swaps
Olives: traditionally, black olives are used in Spaghetti alla Puttanesca—specifically Gaeta olives, a small, dark, wrinkly variety from Italy that has a mild, slightly sweet and tangy flavour. They’re classic in the Neapolitan version. If you can’t find Gaeta olives, any good-quality black olive will do. Just make sure they’re pitted and not overly briny or vinegary. In my recipe I use Kalamata olives, though they’re a bit stronger in flavour I love them so much and add an amazing flavour to this dish!
Spaghetti: although spaghetti is the classic pasta choice, you can swap with your favourite pasta (penne, linguine, or even bucatini are common substitute in other Italian regions)
Anchovies: I know many of you aren’t fans of anchovies, but I’d really encourage you to try them at least once—unless you’re allergic, of course. When cooked at the start, they melt completely into the olive oil and bring this rich, salty, umami depth that’s not fishy at all. Honestly, I think it could convert even the most skeptical! But if you really can’t or don’t want to use them, just leave them out and adjust the saltiness of the dish to your taste—it’ll still be delicious.
Storage
keeps really well, and the flavours deepen as it rests. Once cooled, store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pan with a splash of water or olive oil to loosen the sauce. You can also enjoy it cold or at room temperature—it makes a surprisingly good pasta salad the next day.
More Mediterranean Recipes
- Caponata
- Greek Beans Casserole
- Pollo alla Cacciatora Toscana (Tuscan Hunter’s Chicken)
- Pesce al Cartoccio (Italian-Style Baked Fish In Parchment)
Spaghetti alla Puttanesca
Ingredients
- 200 g spaghetti
- 1 tbsp olive oil
- 2 garlic cloves finely chopped
- 3-4 anchovy fillets
- 2 tbsp capers
- 10-12 olives I used @odysea_ltd Kalamata olives: LOVE THEM🤩
- 400 g canned tomatoes
- 1/2 tsp chilli flakes optional
- fresh parsley to garnish
Instructions
- Start by heating olive oil in a pan, then add garlic and anchovies, capers, olives, and chilli flakes (for a spicy kick). Let the flavours blend. Stir until the anchovies melt into the oil.
- Pour in the canned tomatoes and let it simmer for 5-10 minutes to reduce.
- While the sauce cooks, boil the spaghetti until al dente. Drain, then mix into the sauce, letting every strand soak up those rich flavours.
- Serve with fresh parsley on top and enjoy the punchy, vibrant taste of this classic Italian dish!