Spaghetti Puttanesca

Prep Time:
10 mins
Total Time:
30 mins

This classic Italian recipe can be made with the anchovies or without.


  • 1 pound spaghetti

  • Coarse salt and ground pepper

  • 1 tablespoon olive oil

  • 3 garlic cloves, minced

  • 1/4 to 1/2 teaspoon crushed red pepper

  • 6 rinsed anchovies, (optional)

  • 1 can (28 ounces) whole tomatoes, and their juice

  • 2 tablespoons capers

  • ½ cup chopped pitted kalamata olives


  1. Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.

  2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.

  3. Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.

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