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Spaghetti Puttanesca
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5 from 1 vote

Spaghetti Puttanesca

A flavorful sauce with tomatoes, olives, capers, anchovies and garlic that's also quick and easy to make.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 1 pound whole wheat spaghetti (Use Gluten Free spaghetti to make this recipe Gluten Free)
  • 4 cloves garlic, minced
  • 1 Tablespoon water
  • 2 Tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • 4 teaspoons anchovy paste or 8-10 minced anchovy fillets
  • 28 ounce can diced tomatoes, drained with ½ cup juice reserved
  • 3 Tablespoons capers
  • ½ cup kalamata olives pitted and coarsely chopped
  • ¼ cup minced fresh parsley leaves


  • Cook pasta to al dente according to directions on the package.
  • While pasta is cooking, mix garlic and water together in a small bowl. Heat the oil, garlic water mixture, pepper flakes and anchovies over medium heat in a large skillet. Stir frequently and cook until garlic is fragrant but not browned, about 2-3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
  • Drain spaghetti and toss it with ¼ cup of the reserved tomato juice.
  • Stir olives, capers and parsley into the sauce. Pour sauce over pasta and toss to combine. Add the remaining tomato juice if necessary to thin the sauce.