Spaghetti alla puttanesca with anchovies
6 servings
15 minutes
Spaghetti alla puttanesca with anchovies is a dish with character, just like Italy itself. Its origin is linked to informal trattorias where available ingredients were spontaneously mixed to create a rich, spicy flavor. Anchovies add a refined salty note, capers and olives bring a tangy-salty touch, while the tomato sauce with garlic and chili pepper makes the dish truly warming. It’s perfect for an Italian-style dinner—simple yet rich in flavors and aromas. Spaghetti alla puttanesca pairs wonderfully with a glass of red wine and fresh bread, creating a harmony of tastes on the table.
1
Boil 5 liters of salted water. Add spaghetti to it.
- Spaghetti: 0.5 kg
2
Heat a deep skillet with olive oil, sauté finely chopped anchovies, onion, capers, and garlic for two to three minutes over medium heat to avoid burning.
- Salted anchovies in oil: 50 g
- Onion: 2 heads
- Capers: 1 tablespoon
- Garlic: 4 cloves
- Olive oil: 70 ml
3
Add chili flakes (or chopped fresh chili) and oregano to the pan with anchovies. Stir, simmer for another minute, add finely chopped tomatoes and coarsely chopped olives, pour in water to make a thick sauce, and simmer over medium heat, stirring, for three to five minutes. Season with pepper. The sauce preparation should take about the same time as cooking the pasta (twelve to fourteen minutes).
- Chili flakes: 1 teaspoon
- Dried oregano: 1 tablespoon
- Canned tomatoes: 400 g
- Black olives: 150 g
- Ground black pepper: to taste
4
Mix the cooked spaghetti with sauce and chopped parsley, then sprinkle with grated Parmesan.
- Spaghetti: 0.5 kg
- Parsley: 20 g
- Parmesan (Parmigiano Reggiano): to taste
