1. Cook the pasta:
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
2. Make the sauce:
In a large skillet, heat olive oil over medium heat. Add anchovies and cook until they dissolve into the oil. Stir in garlic and red pepper flakes; sauté for 30 seconds until fragrant.
3. Add the tomatoes and seasonings:
Pour in the diced tomatoes, olives, and capers. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. Taste and season with salt and black pepper.
4. Toss and finish:
Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, stir in a bit of the reserved pasta water until you reach your desired consistency.
5. Serve:
Garnish with fresh parsley and a sprinkle of Parmesan cheese (if desired). Serve immediately and enjoy every bold, flavorful bite!
🍽️ Serving Suggestions
Pair with garlic bread or a simple green salad for a complete meal.
Enjoy with a glass of Chianti or Pinot Noir for an authentic Italian pairing.
Add tuna, shrimp, or grilled chicken for a heartier version.
💡 Tips for Success
Anchovies are key: They melt into the sauce and add incredible depth — no fishy taste!
Don’t overcook the pasta: The sauce clings best to al dente noodles.
Balance the flavors: Add a pinch of sugar if your tomatoes are too acidic.
Go spicy: Increase the red pepper flakes for a fiery kick.
❤️ Final Thoughts
Pasta Puttanesca is proof that simple ingredients can create extraordinary flavor. With its rich, salty, and tangy sauce, this dish is bold, unapologetic, and deeply satisfying — just the way Italian food should be.
Ready in under 30 minutes, it’s perfect for busy nights when you want something quick yet indulgent. So grab your skillet, pour yourself a glass of wine, and let this vibrant Italian classic transport you straight to the Mediterranean coast. 🌊🍅🍝
