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Under 30 Minutes

Classic Spaghetti Puttanesca


Keep these pantry ingredients on hand for this fast, flavorful weeknight dish.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, March 2011


  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cups grape tomatoes, quartered lengthwise
  • 2 tablespoons capers, rinsed, drained, and coarsely chopped
  • 3 anchovy fillets, minced
  • 1/3 cup pitted Kalamata or other brined black olives, coarsely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups tomato puree (from a 15-ounce can)
  • Coarse salt and ground pepper
  • 1 pound spaghetti


  1. In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic; cook until fragrant and tomatoes soften, about 5 minutes. Add tomato puree and season with salt and pepper; cook 2 minutes (sauce will be separated).

  2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta. Season to taste with salt and pepper, and serve immediately.


Instead of spaghetti, try bucatini or spaghettini.

Cook's Notes

To turn long pasta like spaghetti into a tidy mouthful, use your fork to gather a few strands at a time. Rotate the fork against the side of the bowl until a compact ball forms. As you twirl the pasta, it will collect just enough sauce, making for the perfect bite.

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