• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vikalinka logo

WHOLESOME RECIPES YOU CAN TRUST

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starter
    • Bread
    • Side dishes
    • Asian recipes
    • Vegetarian
    • Drinks
    • Videos
  • Breakfast
    • Eggs
    • Pancakes, Muffins and More
    • Grains
    • Hot breakfast
  • Lunch
    • Salad
    • Soup
    • Sandwiches and more
  • Dinner
    • Chicken
      • Chicken breasts
      • Chicken thighs and drumsticks
      • Whole chicken
    • Beef
    • Pasta
    • Casseroles
    • Slow Cooker and Instant Pot
    • Pork
    • Fish and Seafood
    • Quick and Easy
    • Stew
  • Dessert
    • Cake
    • Pies
    • Cookies
    • Pastry
  • Collections
    • Asian Recipe Collection
    • Russian Recipe Collection
    • Italian Recipe Collection
    • Christmas Recipe Collection
    • Thanksgiving Recipe Collection
    • Easter Recipe Collection
  • About
    • Travel
    • Privacy policy
    • Contact Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Collections
  • Videos
  • Travel
  • About
×

Home » Recipes » Dinner » Pasta » Spaghetti Puttanesca

February 4, 2019

Spaghetti Puttanesca

Published February 4, 2019 | Julia Frey (Vikalinka)

Jump to Recipe

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!

For another speedy Italian pasta sauce, take a look at my Simple Pasta Cream Sauce.  

top down view of spaghetti alla puttanesca

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…

tomato sauce with black olives in a blue pan

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.

Spaghetti alla Puttanesca

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. 

spaghetti with tomato sauce being tossed in a blue pan

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.

a bowl with spaghetti and black olives, a pan with spaghetti next to it, parmesan cheese and fresh basil.

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. 

I wrote more about it in the article on how to make Homemade Tomato Basil Spaghetti Sauce. 

a bowl with spaghetti and black olives topped with parmesan cheese

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. 

spaghetti with tomato sauce being tossed in a blue pan

Spaghetti Puttanesca

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.
5 from 1 vote
Print Pin Rate
Course: Main
Cuisine: Italian
Keyword: spaghetti puttanesca
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 539kcal
Author: Julia Frey of Vikalinka

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
  • ⅓ 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

Calories: 539kcal | Carbohydrates: 93g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 319mg | Potassium: 570mg | Fiber: 6g | Sugar: 8g | Vitamin A: 259IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 3mg

 

« Coq au Vin Blanc (Chicken in White Wine)
Chicken Risotto with Mushrooms and Thyme »
1214 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

Related Posts

  • Bowl of best keto cabbage salad from the top down

    Best Keto Cabbage Salad Recipe

  • Couscous and chicken dish in a shallow bowl

    Roasted Vegetables and Couscous Bowl with Moroccan Spiced Chicken

  • Top down of a plate of mojito grilled chicken thighs

    Summer Party Mojito Grilled Chicken Thighs

Reader Interactions

Comments

  1. Lyn says

    at

    The story of puttanesca is it was made by the “working girls” to be cooked and eaten quickly between “customers”.

    Reply
    • vikalinka says

      at

      Yes, I do believe it’s one of the theories of where the name comes from. 🙂

      Reply
  2. Gigi says

    at

    The key to buying tomatoes in North America is to look for Italian brands canned in Italy. Stay away from all others.

    Reply
  3. Erika says

    at

    Can I just use anchovy paste? If so, how much do you think?

    Reply
    • vikalinka says

      at

      Erika, I haven’t used anchovy paste myself but if it’s a new ingredient to you I would start with 1 tsp.

      Reply
  4. Cathy P says

    at

    My 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!!

    Reply
    • vikalinka says

      at

      We love it too, Cathy! This recipe is such a great last minute idea since it’s so quick and delicious!

      Reply
  5. Ann Marie says

    at

    5 stars
    Made 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.

    Reply
    • vikalinka says

      at

      Lovely! Thank you for sharing, Ann Marie. 🙂

      Reply
  6. Marina | Let the Baking Begin! says

    at

    Mmm… pasta! I love how the anchovies don’t give off fishy taste or smell but instead just intensify the flavors. Yum!

    Reply
    • vikalinka says

      at

      Yes! 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.

      Reply
  7. Katya @ Little Broken says

    at

    I 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.

    Reply
    • vikalinka says

      at

      I 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.

      Reply
  8. Amanda | The Cinnamon Scrolls says

    at

    When 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!

    Reply
  9. Jennifer @ Seasons and Suppers says

    at

    Absolutely beautiful! Love quick and delicious dishes like this 🙂

    Reply
  10. Laura (Tutti Dolci) says

    at

    I’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!

    Reply

Trackbacks

  1. 17 Genius Ingredients To Make You A Better Cook In 2016 | Love Learning Stuff says:
    at

    […] vikalinka.com […]

    Reply
  2. Zucchini Noodles with Puttanesca Sauce - Hip Foodie Mom says:
    at

    […] recipe is inspired by this recipe (uh, gorgeous!!) and I changed a couple of things up and added zucchini noodles instead. If you […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Never Miss A New Post!

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

Most Popular on Vikalinka

Beef Stroganoff with mushrooms

Best Beef Stroganoff (VIDEO)

Pasta Cream Sauce #pastasauce #alfredosauce

Pasta Cream Sauce (VIDEO)

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Footer

As Featured On…

as featured on

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2022 Vikalinka