Spaghetti alla Puttanesca

Flat lay of spaghetti puttanesca in a bowl with parmigiana reggiano and chili flakes

5 from 1 vote

Spaghetti alla Puttanesca provides aromas matched only by the taste of this flavourful pasta dish. Black olives, capers, onions and garlic make for strong flavours balanced by the sweetness of the tomatoes and basil. Don't forget freshly grated parmesan to finish the dish. With how easy it is to make, you'll wonder why this hasn't been in your rotation of work week dinners.

Prep Time10

Cook Time30

Course: Dinner, Everyday, Food + Drink

Cuisine: Comfort, Italian

Servings: servings

Calories: 442kcal

Author: Philip Lago and Mystique Mattai

Ingredients

3 tablespoon olive oil extra virgin
1 small shallot thinly sliced
2 tablespoon capers
2 anchovy fillets
4 cloves garlic minced
½ teaspoon salt
1 can tomatoes San Marzano tomatoes (we prefer D.O.P variety)
1 lb spaghetti
¾ cup olives pitted and chopped
1 teaspoon chili flakes
sea salt
1 cup Parmigiano Reggiano freshly grated
¼ cup basil leaves

Instructions

Bring a large pot of salted water to a boil.
Meanwhile, in a large sauté pan heat olive oil on medium-high heat. Add the shallots, capers and anchovies and cook stirring occasionally, until shallots are softened and anchovies melted. Add garlic and stir for 1 minute. Pour in the tomatoes, breaking them up with the back of a spoon. Bring to a boil. Reduce the heat to medium and reduce for 10 minutes.
Add the pasta to the water and cook until al dente.
While pasta is cooking, add the olives and chili flakes to the tomato sauce and stir to combine. Continue to cook until thickened. Taste for seasoning and adjust as necessary.
When the pasta is done, strain and reserve about ½ cup of pasta water. Stir the spaghetti into the puttanesca sauce. Add pasta water if necessary to loosen the sauce, then stir in ½ cup of the Parmigiano and half the basil leaves. Serve immediately, topping with additional Parm and basil.

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