Spaghetti Puttanesca with Olives and Capers (30-Minute Recipe)

By : Moiz Blogger | 0 Comments | On : 23/10/2026 | Category : Spaghetti

Spaghetti puttanesca is a bold tomato-based pasta with briny olives, capers, garlic and optional chili flakes. Anchovies are traditionally used in many versions to give the sauce a savory depth. This approachable weeknight recipe takes about 30 minutes and serves four.

Recipe at a glance

Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Servings: 4 | Equipment: Large pot, wide skillet, colander, tongs.

Ingredients

• 12 ounces (340 g) dry spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 3 anchovy fillets in oil, finely chopped
• 1/4 teaspoon crushed red pepper flakes, optional
• 1 can (14 ounces/400 g) crushed tomatoes
• 1/2 cup (70 g) pitted Kalamata or black olives, roughly chopped
• 2 tablespoons capers, drained and rinsed
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• Up to 1/2 cup reserved pasta cooking water
• Salt only if needed after tasting

Allergen note: Anchovies contain fish; standard spaghetti contains wheat. Check packaged ingredients for other allergens.

How to make spaghetti puttanesca

1. Cook the spaghetti. Bring a large pot of water to a boil and salt it lightly. Cook spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Warm the aromatics. Meanwhile, heat olive oil in a wide skillet over medium-low heat. Add garlic, chopped anchovies and optional chili flakes. Stir for 1–2 minutes until the garlic is fragrant and anchovies begin to dissolve; do not brown the garlic.
3. Build the sauce. Add crushed tomatoes, olives, capers, oregano and black pepper. Stir to combine.
4. Simmer. Cook the sauce uncovered over medium-low heat for 10–12 minutes, stirring occasionally, until slightly thickened. Taste before adding any salt, since anchovies, olives and capers are already salty.
5. Toss with pasta. Add drained spaghetti to the sauce. Toss for 1–2 minutes, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce and coat the strands.
6. Finish. Turn off the heat, scatter parsley over the pasta and serve immediately.

What makes puttanesca sauce different?

Unlike creamy pasta sauces, puttanesca gets much of its flavor from pantry ingredients: tomatoes for acidity, olives and capers for brininess, anchovies for savory depth and garlic for aroma. The sauce is meant to taste lively rather than mild.

Tips for balanced puttanesca

• Go easy on salt: Taste after adding olives, capers and anchovies.
• Cook garlic gently: Burned garlic can make the sauce bitter.
• Use good tomatoes: Canned crushed tomatoes keep this a convenient pantry meal.
• Adjust heat: Omit chili flakes for a milder version.
• Finish pasta in the sauce: Tossing together helps the tomato mixture cling to spaghetti.

Substitutions and variations

Without anchovies

Omit anchovies for a fish-free version and add an extra teaspoon of capers or a small amount of finely chopped sun-dried tomato for depth. The flavor will differ from anchovy-based puttanesca.

With fresh tomatoes

Use about 2 cups finely chopped ripe tomatoes in place of canned tomatoes and simmer until they break down. Cooking time may increase.

With green olives

Green olives work if you prefer a sharper, firmer bite. Pit and chop them before adding.

Gluten-free pasta

Use a suitable gluten-free spaghetti and follow its package instructions; reserve some cooking water as usual.

What to serve with puttanesca

Serve with lemon garlic green beans or a simple green salad. For a milder pasta dish, try lemon Parmesan spaghetti; for a green herb sauce, see spinach pesto spaghetti.

Storage and reheating

Refrigerate leftovers in shallow, covered containers within two hours of cooking. Store at 40°F (4°C) or below and use within 3–4 days. Reheat in a skillet with a splash of water until steaming hot throughout. Freezing is possible, but the spaghetti may soften after thawing; for best texture, freeze the sauce separately.

Frequently asked questions

Does puttanesca taste fishy?

When cooked into the sauce, anchovies generally contribute savory depth rather than a strong fish flavor. You can omit them if preferred.

Can I make puttanesca without olives?

Yes, but olives are a defining flavor. Add a little extra caper if you omit them and taste before salting.

Is spaghetti puttanesca vegetarian?

Not when it contains anchovies. Omit the anchovies and check other ingredients for a vegetarian variation.

Can I use fresh tomatoes?

Yes. Cook them until soft and thickened; the sauce may take longer than with canned crushed tomatoes.

Why is my sauce too salty?

Olives, capers and anchovies all add salt. Rinse capers, salt the pasta water lightly and taste the sauce before adding more seasoning.

Editorial note

This is original editorial recipe guidance, not a claim of independently kitchen-tested results. Ingredient brands and cooking equipment affect timing and saltiness. Featured photography is illustrative.