Italian · Lunch · Dinner
Spaghetti alla Puttanesca
Wholewheat spaghetti tossed in a punchy tomato sauce with garlic, melted anchovies, briny olives, capers and a kick of chilli. It is bold, satisfying and made mostly from pantry staples.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 67% · Fat 19% · Protein 14%
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Ingredients
For 4 servings- 320 gWholewheat spaghetti
- 4 litres, mostly drained away4,000 gWater (for cooking pasta) (optional)
- 2 tsp, mostly drained away with the water12 gSalt (for pasta water) (optional)
- 1 tbsp14 gExtra virgin olive oil
- 3 cloves9 gGarlic, thinly sliced
- 4 fillets16 gAnchovy fillets in oil, drained
- 1/2 tspCrushed red pepper flakes
- 1 can (28 oz / 800 g)Canned whole peeled tomatoes
- 1/2 cup65 gBlack olives (Gaeta or Kalamata), pitted and halved
- 2 tbsp17 gCapers, drained and rinsed
- 1/4 cup15 gFresh flat-leaf parsley, chopped
Steps
- 1
Bring the 4 litres of water to a boil in a large pot and add the salt.
- 2
Meanwhile, tip the tomatoes into a bowl and crush them by hand or with a fork.
- 3
Warm the olive oil in a large frying pan over medium-low heat.
- 4
Add the garlic, anchovies and chilli flakes and cook for 2–3 minutes, stirring, until the anchovies melt and the garlic is fragrant but not browned.
- 5
Pour in the crushed tomatoes, raise the heat to medium and simmer for 10 minutes until slightly thickened.
- 6
Stir in the olives and capers and simmer for 5 more minutes.
- 7
While the sauce simmers, cook the spaghetti in the boiling water until al dente, about 10–12 minutes.
- 8
Scoop out a mug of the pasta water, then drain the spaghetti.
- 9
Add the spaghetti to the sauce and toss over the heat for 1 minute, adding a splash of pasta water to loosen if needed.
- 10
Taste before seasoning further, since the anchovies, olives and capers are already salty.
- 11
Sprinkle with the parsley and serve straight away.
Swaps, storage and make-ahead
Swaps
- For a vegan version, leave out the anchovies and stir 1 tsp of white miso or extra chopped capers into the garlic for a similar savoury depth.
- Use regular spaghetti instead of wholewheat if that is what you have, or a pasta labelled gluten-free if you need to avoid gluten.
- Swap the canned whole tomatoes for a 28 oz can of crushed tomatoes or passata to skip the crushing step.
- Use green olives or a jar of pitted olives in place of Gaeta or Kalamata if they are easier to find.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating with a splash of water until steaming hot. The pasta softens as it sits, so it is best eaten fresh, and tossed pasta does not freeze well.
Make ahead
The sauce can be made up to 3 days ahead and kept in the fridge, or frozen for up to 3 months without the parsley. Reheat it until bubbling, then cook the spaghetti fresh and toss together.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenFish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (314 g) | Per 100 g | |
|---|---|---|
| Calories | 377 kcal | 120 kcal |
| Protein | 14.4 g | 4.6 g |
| Carbohydrates | 68 g | 21.7 g |
| of which sugars | 7.4 g | 2.4 g |
| Fiber | 11.8 g | 3.8 g |
| Fat | 8.5 g | 2.7 g |
| of which saturated | 1.4 g | 0.4 g |
| Sodium | 604 mg | 192 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
