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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
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Course: Main
Cuisine: Italian
Keyword: spaghetti puttanesca
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 539kcal


  • 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
  • cup black olives pitted
  • freshly grated Parmesan cheese


  • 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.


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