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| Spaghetti alla Puttanesca |
The origins of its name are debated. Puttanesca loosely translates to “working girls”, and one story suggests the dish was created in the brothels of Naples, where the bold aromas drifting from the kitchen were used to entice customers. Another theory is far more everyday: busy Neapolitan families simply needed a fast, flavour‑packed pasta they could throw together at the end of a long day (although I'm sure fresh tomatoes would have been used). Whatever the truth, Puttanesca remains a brilliantly budget‑friendly, one‑pan dish that delivers big flavour with very little fuss. And it truly does smell delicious!
Because the recipe is so simple, good ingredients make a real difference. Choose decent black olives — Italian or Spanish jarred black olives are ideal. Anchovies are the quiet hero of the sauce; they melt into the oil and deepen the flavour without making the dish taste “fishy” (and if you didn't know the ingredients of Puttanesca to begin with, you'd be struggling to work out what the taste even is!) But if you’re cooking vegetarian, leave them out and increase the garlic, olives, and capers.
Use the best canned tomatoes your budget allows but note that premium brands like Mutti give a sweeter, richer sauce. If the tomatoes taste a little sharp, a small pinch of sugar balances them beautifully. Spaghetti is traditional, but any long pasta works well. Capers add a bright, briny lift, garlic is essential, and a pinch of chilli flakes brings gentle heat. Finish with good extra‑virgin olive oil and a scattering of fresh herbs.
With a medium fry pan, a pot of boiling water, and a handful of pantry staples, you’ll have a bowl of true Neapolitan comfort on the table in no time.
- 200g spaghetti, or other long pasta (eg linguine)
- 2 tbsp extra virgin olive oil , plus more for drizzling
- 2 garlic cloves, minced/crushed
- 5-6 anchovy fillets in oil, diced into small pieces
- 1/4 cup pitted black olives, sliced
- 1 tbsp small capers , drained
- 1/8 tsp chilli flakes (red pepper flakes)
- 400g can chopped plain tomatoes
- 1/2 can water (swirl round to capture residual tomato juice)
- 1 tsp fresh oregano, roughly chopped (or 1/4 tsp dried)
- Good grinds sea salt & black pepper to taste
- Pinch of sugar
Put a pot of water on to boil and season it well with salt.
Heat a medium fry pan over medium heat. Add the olive oil and garlic and sauté until fragrant. Add the finely chopped anchovies, capers, olives, and chilli flakes, cooking for another minute. This step is key: it lets the flavours bloom before the liquidey tomatoes and water go in.
Pour in the canned tomatoes, then add half a cup of water by rinsing out the can. Season with salt, pepper, and oregano, and give everything a good stir.
Once the sauce reaches a gentle simmer, turn the heat down to low for 10 minutes, stirring every few minutes. The tomatoes will break down and the water will reduce, leaving you with a rich, thickened sauce. If it looks too dry, add a splash of water.
Just before draining the pasta, scoop out a ladle of the pasta cooking water and add it to the sauce. The starch helps emulsify and thicken the sauce so it clings to the pasta. I recommend reserving the pasta cooking water in a bowl just in case ... Add the drained spaghetti to the pan and toss with two wooden spoons until the sauce thickens — this usually takes 20–30 seconds.
The pasta is ready when the sauce coats the strands rather than pooling in the pan. If it looks a little dry, add another splash of the pasta cooking water.
Finish with fresh chopped parsley and serve immediately in warmed bowls.
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