Spaghetti Alla Puttanesca
A bold, savory Italian pasta dish with olives, capers, anchovies, and tomatoes, offering a perfect balance of salty, spicy, and umami flavors for a quick, flavorful meal.
Ingredients
- 3 Tbsp. olive oil ⓘ
- 2 garlic cloves, minced ⓘ
- 1 (1 lb. 12 oz.) can Italian style tomatoes ⓘ
- 1/4 cup chopped pitted salt-cured black olives
- 1 Tbsp. capers ⓘ
- 1 tsp. crushed dried red pepper
- 1/2 tsp. dried oregano
- pinch of black pepper ⓘ
- 1 (2 oz.) can flat anchovies ⓘ
- 2 Tbsp. chopped Italian parsley ⓘ
- 1 lb. spaghetti ⓘ
Instructions
- Heat olive oil in a large skillet; add minced garlic and drained anchovies.
- Saute over low heat for about 1 minute, being careful not to brown the garlic.
- Stir in the canned tomatoes with their juice, chopped black olives, capers, crushed red pepper, dried oregano, and black pepper.
- Cook over medium heat, stirring occasionally to break up the tomatoes, until the sauce thickens, about 15 minutes.
- Stir in chopped Italian parsley and simmer for an additional 2 minutes.
Nutrition & Diet Analysis (per serving)
491
kcal
25% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).