SPAGHETTI ALLA PUTTANESCA: How to Make Neapolitan Spaghetti with Capers and Black Olives

Spaghetti alla Puttanesca is a typical first course in the Italian tradition, especially in Neapolitan cuisine, where they are also simply called “aulive e cchiapparielle” or, olives and capers.

In fact, Sugo alla Puttanesca is prepared mainly with these two ingredients and tomato.

In the recipe for Roman Pasta alla Puttanesca anchovies are also added, but today we will prepare together the original recipe for Spaghetti alla Puttanesca which is without anchovies.

Why You’ll Love This Recipe

• Simple Ingredients, Bold Flavors: Briny capers, tangy tomatoes, and rich olive oil create a perfectly balanced sauce.
• Quick and Easy: Ready in under 30 minutes, perfect for weeknight dinners.
• Authentic Taste: A classic recipe that brings the flavors of Italy to your table.

SERVINGS:4

INGREDIENTS:

• 1 can diced tomatoes
• 1 tablespoon capers (under salt, washed and dried)
• 2 ½ oz black olives
• 2 garlic cloves, peeled and halved
• Crushed red pepper (optional, to taste)
• About 5 tablespoons extra virgin olive oil
• Salt and black pepper (to taste)
• 1 pound spaghetti pasta

METHOD:

Step 1: Cook the pasta

• Bring a large pot of salted water to a boil and cook spaghetti al dente, following package instructions.
• Reserve about ½ cup of the pasta water before draining.

Step 2: Prepare the sauce

• Heat the olive oil in a large skillet over medium heat.
• Add the garlic and crushed red pepper (if using) to the skillet. Sauté gently until the garlic becomes fragrant but not browned.
• Add the capers and black olives. Cook for a few minutes so that the flavors meld.
• Add the diced tomatoes, season with salt and pepper, and simmer for about 5 minutes, stirring occasionally.

Step 3: Combine the pasta with the sauce

• Add the drained spaghetti directly to the pan with the puttanesca sauce.
• Mix the pasta with the sauce, adding a splash of pasta cooking water if necessary to coat the spaghetti evenly.
• Cook for 1-2 minutes so that the pasta absorbs the flavors of the sauce.

Step 4: Serve

• Serve the spaghetti hot, garnished with fresh chopped parsley (optional).
• Accompany with crusty bread or a simple salad for a complete Italian meal.

Tips for perfect Spaghetti alla Puttanesca

• Quality ingredients: Use high-quality extra virgin olive oil, ripe tomatoes and authentic black olives for maximum flavor.
• Pickled capers : They offer a stronger, more authentic flavor than pickled capers. Always rinse and dry them well before use.
• Custom heat: Adjust crushed red pepper according to your spicy preferences. Omit for a milder dish.
• Al dente pasta: Be careful not to overcook the spaghetti, as it will continue to cook slightly when tossed with the sauce.