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A serving of Spaghetti Puttanesca with some basil for garnish

Homemade Spaghetti Sauce Recipe - Spaghetti alla puttanesca

Bursting with briny olives, capers, and melt-in-your-mouth anchovies, puttanesca is the bold, no-nonsense pasta sauce that turns a handful of pantry staples into something unforgettable. With just a few ingredients and a little simmer time, you’ll create a rich, vibrant sauce that clings beautifully to every strand of spaghetti.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course dinner, Main Course, pasta
Cuisine American, italy, Mediterranean
Servings 4 Main
Calories 420 kcal

Equipment

  • Ceramic Garlic Grater Plate
  • Chef Knife
  • Cooking tongs
  • Wooden Cutting Board
  • Meat thermometer
  • Lemon Juicer
  • 12-Inch Stainless Steel Frying Pan
  • Wooden spatula

Ingredients
  

  • Spaghetti Per person main dish: 2 oz. / 56 grams
  • Extra Virgin Olive Oil
  • 1 lemon juiced
  • 4-8 anchovy fillets in olive oil see notes below on what anchovies to use
  • 5-6 garlic cloves minced
  • 1 28-ounce can whole peeled tomatoes (ideally San Marzano tomatoes if you can find them)
  • ½ cup pitted black Olives Kalamata or similar
  • 2 Tbsp Capers drained
  • 1 Tbsp Dried Oregano or Italian seasoning
  • Salt and Pepper to taste
  • 1 tsp Chili pepper flakes optional
  • Small bunch of fresh parsley leaves or basil, for garnish

Instructions
 

  • Heat some oil in a large deep sided skillet ot pan on medium heat.
    Extra Virgin Olive Oil
  • Add the garlic and cook for 2 minutes or until fragrant, then add the olives, capers and anchovies. If using chili flakes, add them now and stir through.
    4-8 anchovy fillets in olive oil, 5-6 garlic cloves, ½ cup pitted black Olives, 2 Tbsp Capers, 1 tsp Chili pepper flakes
  • Use a wooden spatula to break apart the anchovies and then stir into the other ingredients.
  • Add the whole tomatoes (and juice) and around 1 tbsp of oregano. Break the tomatoes apart with a spatula and stir through. Add a squeeze of lemon juice and season to taste
    1 lemon, 1 28-ounce can whole peeled tomatoes (ideally San Marzano tomatoes if you can find them), 1 Tbsp Dried Oregano or Italian seasoning, Salt and Pepper
  • Bring to a simmer and cook for around 20-30 minutes as a minimum (longer the better!).
    Spaghetti, Small bunch of fresh parsley leaves

Notes

Tomatoes to use for Puttanesca Sauce

For puttanesca, the tomatoes are the backbone of the sauce—so the variety really matters. If there’s one ingredient to spend some time hunting down, it’s some good quality tomatoes. 
Italians reach for San Marzano tomatoes, prized for their naturally sweet flavor, low acidity, and meaty texture.
Keyword 30-minute meal, Homemade pasta sauce, Italian pasta sauce, pasta sauce, puttanesca, sauces, spaghetti, Spaghetti sauce, tomato pasta sauce