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Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies) Recipe

Name: Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies) Recipe
Total time: 15 min
Yield: Serves 2 to 3
Cuisine: Italian
Ingredients: 6 tablespoons (90ml) extra-virgin olive oil, divided; 4 medium cloves garlic, thinly sliced or finely chopped by hand (see note); 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy); Large pinch red pepper flakes; 1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note); 1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note); 1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14 ounce can); One 5-ounce (140g) can oil-packed tuna (optional); Kosher salt; 1/2 pound (225g) dried spaghetti; Small handful minced fresh parsley leaves; 1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving; Freshly ground black pepper

J. Kenji López-Alt

Published: February 25, 2016 Last Updated: February 11, 2021

[Photographs: Melissa Hom. Video: J. Kenji López-Alt]

"Puttanesca" literally translates to "in the style of prostitutes," supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan sex workers would lead customers to their doors. This is one of those stories that seem, in the words of Douglas Adams, apocryphal or at least wildly inaccurate. That said, it's a fitting title—puttanesca packs an aromatic punch and then some.

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Why It Works

Using a low volume of water for the pasta increases the water's starchiness, which will help to bind the sauce.
Finishing the pasta in the sauce coats each noodle with flavor.

What's New On Serious Eats

Yield:Serves 2 to 3
Active time: 15 minutes
Total time:15 minutes
Rated: 4.9090909090909

Ingredients

6 tablespoons (90ml) extra-virgin olive oil, divided
4 medium cloves garlic, thinly sliced or finely chopped by hand (see note)
4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy)
Large pinch red pepper flakes
1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note)
1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note)
1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14 ounce can)
One 5-ounce (140g) can oil-packed tuna (optional)
Kosher salt
1/2 pound (225g) dried spaghetti
Small handful minced fresh parsley leaves
1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
Freshly ground black pepper

Directions

1.

In a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.
2.

Add tomatoes, stir to combine, and bring to a bare simmer. If using, stir in canned tuna, flaking it gently with a fork. Remove from heat.
3.

Meanwhile, in a pot of lightly salted boiling water, cook spaghetti until just shy of al dente, about 2 minutes less than package directions.
4.

Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
5.

Add a few tablespoons of pasta water to sauce and set over medium-high heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Remove from heat and stir in remaining olive oil, parsley, and cheese. Season with salt and pepper (be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients). Serve immediately with more grated cheese at the table.

This Recipe Appears In

How to Make Spaghetti Puttanesca: The World's Most Pungently Delicious Pasta

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