Spaghetti alla Puttanesca (Spaghetti with Hot Sauce

Name: Spaghetti alla Puttanesca (Spaghetti with Hot Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces, weight Spaghetti; 4 strips Anchovy Fillets, Chopped (optional); 2 Tablespoons Capers, Drained; 6 cloves Garlic, Finely Chopped; 1/2 Tablespoons Crushed Red Pepper Flakes; ⅔ cups Pitted Black Olives (Kalamata Or Gaeta), Roughly Chopped; 1 pound Firm Roma Tomatoes, Seeded And Roughly Chopped; ⅔ cups Extra Virgin Olive Oil; 12 leaves Fresh Basil, Chiffonade; 1/2 teaspoons Kosher Or Sea Salt

Servings: persons

1
Spaghetti alla Puttanesca translates literally as Whores Spaghetti.
2
Neapolitan tradition claims that the name is derived from the fact that good-hearted Neapolitan prostitutes would prepare the dish for their clients from ingredients found in every Neapolitan kitchen and that the most visited ladies were the ones that made the best spaghetti.
3
In Naples, I guess the stomach rules the heart!
4
1.
5
Over high heat, bring a large pot of heavily salted water to the boil to cook the spaghetti.
6
2.
7
Rinse the anchovies (if used) and capers in cold water to remove the saltiness.
8
3.
9
Put oil in a large sauce pan over medium heat.
10
When the oil heats up, add the garlic, pepper flakes, and anchovies and saute, stirring constantly (about 4 minutes).
11
Do not allow the garlic to brown!
12
4.
13
When the oil becomes fragrant, add the capers and olives and continue sauteing for a few minutes, stirring often.
14
Lower the heat to low and keep the sauce warm.
15
5.
16
Cook spaghetti in boiling water until al dente.
17
Drain, reserving about 1/2 cup of the cooking water to loosen the sauce if seems too tight.
18
6.
19
Add the chopped tomatoes and most of the basil (reserve a little to dress) to the sauce, stirring or tossing to combine and heat the tomatoes through (the idea is not to cook the tomatoes but only to heat them through).
20
7.
21
Add the cooked and drained spaghetti to the pan and toss to coat with the sauce and correct seasoning.
22
Divide among the serving plates, dress each with chiffonade basil and serve accompanied by grated Parmesan or Romano cheese and crusty French or Italian bread.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces, weight Spaghetti, 4 strips Anchovy Fillets, Chopped (optional), 2 Tablespoons Capers, Drained, 6 cloves Garlic, Finely Chopped, and more.

Yes, Spaghetti alla Puttanesca (Spaghetti with Hot Sauce) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti alla Puttanesca (Spaghetti with Hot Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions