Spaghetti Puttanesca

4.9 from 7 reviews


  • 250g spaghetti
  • 2 tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 14-oz. can of diced or whole tomatoes
  • 1/4 cup olives, sliced
  • 1 can anchovy fillets, chopped
  • 3 tbsp capers, drained
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste
  • 1/4 cup fresh basil, chopped , plus more for serving
  • Grated Parmesan cheese for serving


  1. Cook spaghetti in a large pot of boiling water with a little bit of salt and oil
  2. In a large non-stick skillet, heat oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
  3. Add tomatoes and their juices, as well as olives, anchovies, capers, and red pepper flakes Simmer until the sauce thickens, about 5 minutes. Break up the tomatoes if whole.
  4. Add salt and pepper to taste.
  5. Once the pasta is done, drain it and add it to the sauce.
  6. Add your chopped basil and mix well. make sure pasta is well coated with sauce. You can add a bit of pasta water if you think the sauce is too thin.
  7. Serve along with extra basil and Parmesan.