Spaghetti alla Puttanesca

Italy, the land of pasta, has such an incredibly diverse pasta landscape that one could spend a lifetime exploring it. Today, let’s venture south to the sun-soaked region of Campania, the birthplace of one of the world’s most beloved pasta dishes – “Spaghetti alla Puttanesca”.

My introduction to this flavorful, rich pasta dish was during a summer trip to Naples. There, nestled in the bustling streets of the city’s historic center, I found a small, charming trattoria. It was the intoxicating aroma of garlic and tomatoes wafting from the kitchen that lured me in.

Upon the owner’s recommendation, I ordered Spaghetti alla Puttanesca, a dish famous in the region. This is not a dish for the faint-hearted. It’s bold, it’s brash, it’s incredibly flavorful. With tangy tomatoes, salty anchovies and capers, spicy chili, and fragrant garlic and olives, it is a true taste explosion.

Paired with a glass of local white wine, it was a meal I would never forget. Now, I’m thrilled to share this sumptuous recipe with you, so you can experience a bit of Campania in your kitchen!


Spaghetti alla Puttanesca

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal


  • 400 g Spaghetti
  • 3 tbsp olive oil
  • 4 cloves of garlic minced
  • 1 tsp red pepper flakes
  • 8 anchovy fillets finely chopped
  • 1 can tomatoes 400g
  • ½ cup black olives pitted and chopped
  • 2 tbsp capers rinsed and chopped
  • salt and pepper
  • fresh parsley for garnish


  • Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions.
  • Meanwhile, in a large pan, heat the olive oil over medium heat. Add the garlic, red pepper flakes, and chopped anchovies, and sauté until the garlic is fragrant and the anchovies are melted.
  • Add the diced tomatoes, black olives, and capers to the pan. Stir well to combine and simmer for about 10-15 minutes until the sauce is slightly reduced.
  • Drain the spaghetti, reserving a cup of the pasta water. Add the spaghetti to the pan with the sauce, tossing well to combine. If necessary, add a bit of the pasta water to loosen the sauce.
  • Season with salt and freshly ground black pepper, and garnish with fresh parsley before serving.
Keyword capers, classic, olives

There you have it, a wonderfully rich and flavorful pasta dish that brings the bold flavors of Campania to your plate. Buon appetito!

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