The dish in your photo looks like a Spaghetti Puttanesca-style pasta, made with a rich tomato sauce, olives, garlic, herbs, and cherry tomatoes. Traditional versions commonly use tomatoes, olives, capers, anchovies, garlic, chili, olive oil, and parsley.
Ingredients — Serves 4
- 12 oz (340 g) spaghetti
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 can (14 oz/400 g) crushed tomatoes
- ½ cup black or Kalamata olives, pitted
- ¼ cup green olives, pitted
- 2 tbsp capers, drained
- 3–4 anchovy fillets, finely chopped (optional)
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- ¼ cup fresh parsley, chopped
- Salt and black pepper, to taste
- ½ cup reserved pasta water
- 2 tbsp grated Parmesan, optional
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to the package directions. Reserve about ½ cup pasta water before draining.
- Start the sauce: Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes. Cook for about 30–60 seconds until fragrant.
- Add the flavor: Add anchovies, if using, and stir until they break down into the oil. Add olives and capers and cook for 1–2 minutes. Traditional puttanesca recipes use this combination for the sauce’s characteristic salty, savory flavor.
- Add tomatoes: Stir in crushed tomatoes, cherry tomatoes, oregano, black pepper, and a small pinch of salt. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens.
- Combine: Add the drained spaghetti directly to the skillet. Toss well, adding a splash of reserved pasta water until the sauce coats every strand.
- Finish: Stir in fresh parsley. Taste and adjust salt and pepper.
- Serve: Twirl the spaghetti into bowls and top with extra parsley, cherry tomatoes, and olives. Add Parmesan if desired.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Serves: 4
Approx. Nutrition Per Serving
Estimates will vary depending on pasta, oil, olives and optional ingredients.
- Calories: ~500 kcal
- Protein: ~15 g
- Carbohydrates: ~72 g
- Fat: ~18 g
- Fiber: ~6 g
- Sugar: ~8 g
- Sodium: ~800–1,000 mg
For comparison, a BBC Good Food version of spaghetti puttanesca lists about 495 kcal, 13 g protein, 66 g carbohydrates, 19 g fat, and 6 g fiber per serving.
Q&A
Q: Can I make this without anchovies?
A: Yes. Simply leave them out. The olives and capers will still provide plenty of savory flavor.
Q: Can I use only canned tomatoes?
A: Absolutely. Use about 14 oz (400 g) crushed or chopped tomatoes.
Q: Can I make it vegetarian?
A: Yes. Omit the anchovies and use vegetarian Parmesan or skip the cheese.
Q: Can I use spaghetti other than regular wheat spaghetti?
A: Yes. Whole-wheat spaghetti, gluten-free spaghetti, or another pasta shape can work.
Q: How do I make the sauce less salty?
A: Rinse the capers and olives before adding them, and add very little salt until the sauce is finished.
Q: Can I make it spicy?
A: Yes. Increase the red pepper flakes to taste.
Q: What makes the sauce cling to the spaghetti?
A: Tossing the pasta directly in the sauce with a little reserved pasta water helps emulsify the sauce and coat the noodles