This easy spaghetti puttanesca recipe made with sweet, plump tomatoes, garlic, briny black olives and a hint of anchovies should definitely be on your regular rotation for quick, no fussy dinners!
It looks as if I am on a mission to overwhelm you with pasta dishes. I know I have been sharing a lot of them lately but as I’ve mentioned numerous times my life is so busy right now with school, work and family that pastas have been my saving grace every night when dinner comes round.
And the one I am cooking for you today has been at our table at least once a week lately. Spaghetti Puttanesca is one of those classic dishes that everyone knows but is not as loved as Spaghetti Bolognese, Carbonara or Ragu and I think I know why…
People are dissing it because of anchovies…yep you heard me right. This pasta sauce has fish in it and that is exactly what make it GLORIOUS. Anchovies make it stand apart from every other tomato sauce out there!
If you are disgusted already and think this recipe is not for you…please, please read on because there is a wonderful surprise waiting for you if you give it a go. I was one of those people on the fence for years.
What is the secret ingredient in Spaghetti Puttanesca?
I just couldn’t imagine how anchovies do the trick but they’ve got magic powers once they are sauteed in olive oil with garlic, and then immersed into tomatoes and basil.
They literally just melt into the sauce and deliver such a flavour punch like the best, most awesome stock cube you could imagine!
Is Spaghetti Puttanesca a kid friendly dish?
My kids claim they can’t stand fish because it’s “stinky”. Yet when I start making Puttanesca both of them come running to the kitchen.
And the next bit is the most hilarious of all…they say, “Mmmm, smells delicious!” This quick recipe is at the top of their list.
What tomatoes are best for the puttanesca sauce?
Now, let’s talk tomatoes. If you are blessed enough to live in the UK or Europe go ahead and purchase pretty much any tinned tomatoes available.
For the North American folks things are a bit less straightforward. I always used to say “buy canned tomatoes” but on my recent trip to Canada I realised I’ve been out of touch with reality.
Canned tomatoes in Canada and the US are just not the same. Not ripe enough, not red enough, they don’t just soften and turn into a silky smooth sauce like tomatoes grown in Italy do.
To get the best results I recommend buying crushed tomatoes or the best quality canned tomatoes you can find. The truth is in the tomatoes. They make the sauce.
How long does it take to cook Spaghetti alla Puttanesca?
Oh I almost forgot to mention. Puttanesca sauce takes 10 minutes to make, which gives you just enough time to boil your spaghetti. And maybe throw a loaf of garlic bread in the oven because you know…delicious.
You can have a true Italian dinner on the table in 15 minutes flat. Now is that fabulous news or what?!
If you are looking for a delicious side dish to go with your Spaghetti, this Basil Pesto Caprese Salad or Tuscan Panzanella Salad.
Originally published in 03/2015. Updated in 02/2019.
Ingredients
- 1 lbs spaghetti
- 2 tbsp olive oil
- 4-6, anchovies fillets packed in oil chopped
- 3-4 garlic cloves minced
- a handful of fresh basil leaves chopped
- 400 gr/14 oz tinned tomatoes or crushed tomatoes for US and Canada
- 1/3 cup black olives pitted
- freshly grated Parmesan cheese
Instructions
- Set a large pot filled with water on the stove and bring to a boil, add salt and spaghetti. Set the timer according to package directions.
- Meanwhile, sauté chopped anchovies in olive oil over low heat while stirring and breaking them up with the wooden spoon for 1-2 minutes, they will start to turn into a paste, add garlic and continue stirring for 1 minute.
- Add tomatoes, chopped basil and olives, turn the heat up and bring the sauce to a boil, lower the heat to low and simmer for 6-7 more minutes.
- Stir occasionally and try to break up big tomatoes chunks with the wooden spoon.
- Drain spaghetti and add to the pan with the sauce. Toss gently and serve with fresh grated parmesan cheese.
Lyn says
June 28, 2018 at 10:21 pmThe story of puttanesca is it was made by the “working girls” to be cooked and eaten quickly between “customers”.
vikalinka says
June 28, 2018 at 10:29 pmYes, I do believe it’s one of the theories of where the name comes from. 🙂
Gigi says
February 11, 2016 at 3:28 amThe key to buying tomatoes in North America is to look for Italian brands canned in Italy. Stay away from all others.
Erika says
July 30, 2015 at 1:33 amCan I just use anchovy paste? If so, how much do you think?
vikalinka says
July 30, 2015 at 7:54 amErika, I haven’t used anchovy paste myself but if it’s a new ingredient to you I would start with 1 tsp.
Cathy P says
July 11, 2015 at 12:37 amMy great grandmother, grandmother (both born in Italy) and my mother all made this dish on Christmas Eve for as long as I can remember. It is delicious!!
vikalinka says
July 11, 2015 at 7:23 amWe love it too, Cathy! This recipe is such a great last minute idea since it’s so quick and delicious!
Ann Marie says
June 17, 2015 at 6:34 pmMade this last night and it was delicious!! Oh my word! Hubby said it tasted “gourmet” and was amazed about how simple it is. I added a little bit of tomato paste along with my canned crushed tomatoes to give it more flavor.
vikalinka says
June 17, 2015 at 8:03 pmLovely! Thank you for sharing, Ann Marie. 🙂
Marina | Let the Baking Begin! says
March 10, 2015 at 3:39 amMmm… pasta! I love how the anchovies don’t give off fishy taste or smell but instead just intensify the flavors. Yum!
vikalinka says
March 10, 2015 at 2:43 pmYes! I don’t know if the quality of anchovies matter as well, I haven’t noticed a difference but I do buy Italian anchovies because you only need a tiny jar, which lasts a while.
Katya @ Little Broken says
March 10, 2015 at 2:54 amI love simple pasta dishes but I refuse to cook them as I eat it all 🙂 I don’t cook much with anchovies but wouldn’t they give off a bitter taste? I tried it in a Caesar dressing once time and probably just overdid it.
vikalinka says
March 10, 2015 at 2:42 pmI think the difference is in tomatoes, Katya. They have such robust flavour that can easily take on anchovies, there is no bitter taste whatsoever, in fact you can’t taste anchovies at all but they do add complexity to the sauce.
Amanda | The Cinnamon Scrolls says
March 9, 2015 at 10:42 pmWhen you mix in anchovies in a dish like this, you barely taste them! This looks great, and I love love love the black olives. Delicious!
Jennifer @ Seasons and Suppers says
March 9, 2015 at 2:52 pmAbsolutely beautiful! Love quick and delicious dishes like this 🙂
Laura (Tutti Dolci) says
March 9, 2015 at 5:29 amI’m not typically an anchovy lover but you are so right – puttanesca has the most incredible flavor and you can’t beat a 15 minute meal!