PUTTANESCA SAUCE SPAGHETTI

Here’s a classic Spaghetti alla Puttanesca recipe — salty, savory, spicy, and packed with umami. It’s quick, easy, and full of bold Mediterranean flavors.

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🍝 Spaghetti alla Puttanesca

🕒 Ready in: 25 minutes

🍽️ Serves: 2–4

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🧄 Ingredients:

• 400g (14 oz) spaghetti

• 3 tbsp olive oil

• 3–4 garlic cloves, thinly sliced

• 4–6 anchovy fillets (optional but traditional)

• 1 tsp red pepper flakes (adjust to taste)

• 100g (½ cup) black olives, pitted & sliced (Kalamata or Gaeta preferred)

• 2 tbsp capers, rinsed

• 1 can (400g / 14 oz) crushed tomatoes

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

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🍳 Instructions:

1. Cook the spaghetti:
   Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.

2. Make the sauce:
   In a large skillet, heat the olive oil over medium heat. Add garlic, anchovies, and red pepper flakes. Cook for 1–2 minutes, until garlic is golden and anchovies have mostly melted.

3. Add capers and olives:
   Stir in the capers and olives. Sauté for another minute to combine the flavors.

4. Add tomatoes:
   Pour in the crushed tomatoes, stir, and let the sauce simmer for about 10–15 minutes until slightly thickened.

5. Combine pasta and sauce:
   Add the drained spaghetti to the sauce. Toss well to coat. If needed, use some reserved pasta water to loosen the sauce.

6. Season and serve:
   Taste and adjust salt (be careful, the ingredients are salty already). Add black pepper. Garnish with fresh parsley and serve immediately.

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✅ Tips:

• Don’t skip the anchovies — they melt into the sauce and give incredible depth.

• Add a handful of cherry tomatoes with the canned ones for freshness.

• Serve with crusty bread or a simple green salad.

Want a vegan version? Just skip the anchovies and use a bit more olives and capers.

Let me know if you want a printable recipe card or a shopping list!