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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 no fuss dinners that are ready in less than 15 minutes!
For another speedy Italian pasta sauce, take a look at my Simple Pasta Cream Sauce.
It looks as if I am on a mission to overwhelm you with pasta dishes. I can’t help it. It’s just what I turn to when life is busy and time I can spend in the kitchen is short.
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 avoiding 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 shaking your head 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 a fence for years.
Recipe Secret Ingredient
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 it 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. I’ve since started including it more, including in the dressing for my Puttanesca White Bean Salad!
Best Tomatoes 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 This is an affiliate link.crushed tomatoes or the best quality canned tomatoes you can find. The truth is in the tomatoes. They make the sauce.
I wrote more about it in the article on how to make Homemade Tomato Basil Spaghetti Sauce.
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.
More pasta recipes
- Vegetarian Mushroom Carbonara
- Pasta al Forno
- Goat Cheese Pasta with Spinach and Pine Nuts
- Butternut Squash Ravioli Sauce
Spaghetti Puttanesca
Ingredients
- 450g/1lb This is an affiliate link.spaghetti
- 2 tbsp This is an affiliate link.olive oil
- 4-6, anchovies fillets packed in oil, chopped
- 3-4 garlic cloves, minced
- a handful of fresh basil leaves, chopped
- 400g/14oz canned tomatoes or crushed tomatoes for US and Canada
- 80g/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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The story of puttanesca is it was made by the “working girls” to be cooked and eaten quickly between “customers”.
Yes, I do believe it’s one of the theories of where the name comes from. 🙂
The key to buying tomatoes in North America is to look for Italian brands canned in Italy. Stay away from all others.