Quick, simple and budget-friendly, spaghetti alla puttanesca is the perfect weeknight meal. The sauce combines salty olives, briny capers and anchovies with tomatoes, then it’s tossed with spaghetti and finished with fresh parsley. A classic Italian dish that’s ready in minutes.
Spaghetti with puttanesca sauce is my go-to when I’m short on time, hungry and trying to save money. All the ingredients are pantry staples I usually have on hand, so it’s a reliable, flavorful meal that comes together quickly.
P.S. I can’t help but smile while writing this—there’s a funny story below if you scroll on.
So Why Is It Called Puttanesca Sauce?
The Italian word puttana literally translates to “whore,” so spaghetti alla puttanesca roughly means “whore’s spaghetti” or “spaghetti in the style of the whore.” It’s a cheeky name for a very satisfying pasta.
Origin
One popular origin story dates the dish to the 1950s. A busy restaurant near closing time had a few hungry patrons waiting and only a few ingredients left in the kitchen. The customers supposedly demanded, “Facci una puttanata qualsiasi” — “make any kind of rubbish” — and from a pan of tomatoes, olives and capers, puttanesca was born and added to the menu.
There are other tales, including one that suggests the dish was prepared by sex workers because it’s cheap and quick to make. Both stories capture the dish’s thriftiness and bold flavour; choose the version you like best.
How To Make Spaghetti with Puttanesca Sauce
Start by warming olive oil in a large pan over medium heat. Add anchovy fillets and a whole garlic clove, frying briefly until the anchovies begin to melt into the oil.
Stir in canned peeled plum tomatoes, capers, chilli flakes and olives. Let the sauce simmer and reduce gently while you cook the spaghetti in a large pot of salted boiling water until al dente.
When the pasta is done, lift it directly from the pot into the sauce using a spaghetti spoon. This helps emulsify the sauce around the pasta. Toss well, add chopped parsley and serve immediately.
Simple, quick and full of flavour—this is a weeknight winner.
Tips and Variations – How To Adapt Puttanesca Sauce
- Black olives are traditional, but green olives work fine if that’s what you have.
- If you dislike anchovies, try trusting the recipe: anchovies dissolve into the sauce and act as a seasoning rather than tasting overtly fishy. If you omit them, add a good pinch of salt.
- Use the best quality canned tomatoes you can find — they make a noticeable difference.
- Fresh cherry tomatoes can substitute for canned. Use about 1 lb (450 g) halved, and stew them down with the garlic and anchovies; add a splash of pasta water if needed.
- Keeping the garlic whole and removing it at the end yields a milder garlic flavour. For a stronger garlic presence, finely chop or crush it into the sauce.
- The chilli is meant to provide a subtle kick. Increase it if you want more heat.
- Try adding tuna for a tasty variation that’s popular in some regions.
More Simple Pasta Dishes To Try
- Penne with ricotta, pancetta and tomato sauce
- Creamy tomato pasta with Italian sausage
- Creamy butternut squash pasta
- Orecchiette with radicchio, peas and smoked pancetta
- Shrimp linguine with burst tomatoes & parsley
If you try this Spaghetti with Puttanesca Sauce or any other recipe from the blog, please leave a comment to share how it turned out — I love hearing from readers!
Step By Step Photos Above
Most of our recipes include step-by-step photos, tips and sometimes video to help you get them right the first time.
Spaghetti Alla Putanesca Recipe
By Emily
Ingredients
- 13.4 oz (380g) spaghetti
- 14 oz (400g) canned plum tomatoes
- 2 tbsp capers
- 1 small handful (1.2 oz/90g) black olives
- 6 salted anchovy fillets
- 1/2 tsp chilli flakes
- 1 small bunch parsley
- 2 small or 1 large garlic clove
- 1 tbsp olive oil
- 1 small bunch parsley, chopped
Instructions
-
Bring a large pot of salted water to a boil. Add one tablespoon of olive oil to a large pan with the anchovy fillets and the whole garlic clove. Fry for 30–60 seconds until the anchovies start to melt.
-
Add the tomatoes, capers, chilli flakes and olives to the pan and stir. Add the spaghetti to the pot and cook according to the packet instructions until al dente (about 8–10 minutes).
-
Stir the tomato mixture occasionally as it thickens. If the sauce reduces too much, add a splash of pasta water and stir.
-
When the spaghetti is cooked, lift it from the water into the sauce with a spaghetti spoon to help emulsify. Toss, add chopped parsley and serve immediately.
Notes
Tips and Variations – How To Adapt Puttanesca Sauce
- Black olives are traditional, but green olives are an acceptable substitute.
- Anchovies dissolve into the sauce and act as seasoning; they rarely taste overtly fishy. If omitting them, add a pinch of salt.
- High-quality canned tomatoes improve the final flavour significantly.
- Fresh cherry tomatoes can be used—halve about 450 g (1 lb) and stew them down with the garlic and anchovies.
- Keep the garlic whole for a milder flavour or chop it finely for more punch.
- Adjust the chilli to taste if you prefer more heat.
- Adding tuna is a popular and tasty variation.
Nutrition information is automatically calculated and should be used as an approximation.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless stated otherwise.
- For canned tomatoes I recommend a quality brand for the best flavour.
- All vegetables are medium sized unless specified.
- Recipes are tested using a fan (convection) oven unless noted.
- Nutrition information is provided as an estimate.
Nutrition
| Carbohydrates: 75g
| Protein: 14g
| Fat: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you try this recipe?Leave a comment below!