Spaghetti alla Puttanesca
A bold, savory pasta sauce made with tomatoes, olives, capers, and anchovies.
Recipe Author
Riff Kitchen@riffkitchen
Spaghetti alla Puttanesca
A bold, savory pasta sauce made with tomatoes, olives, capers, and anchovies.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Easy
Chef's note
This recipe relies on pantry staples to create a punchy, complex flavor profile in very little time.
Method
7 steps · tap one to tick it off
Tips
Let the anchovies melt slowly. Over medium heat they dissolve into the oil in a couple of minutes and season the sauce without tasting fishy. Any hotter and the garlic burns first.
Go easy on the salt. Anchovies, olives and capers all bring salt. Salt the pasta water lightly and taste the sauce before adding any more.
Rinse salt-packed capers. Capers packed in salt are far saltier than brined ones. Soak them for a few minutes and rinse, or they overpower the sauce.
Swaps
No anchovy fillets? A teaspoon of white miso mashed into the oil. It keeps the savory depth and makes the dish vegetarian.
No kalamata olives? Any black olives, or green olives for a sharper sauce.
No capers? Chopped green olives, or a little finely chopped dill pickle.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The spaghetti comes back softer; the sauce alone freezes better.
Reheat: In a skillet with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Chef's note
This recipe relies on pantry staples to create a punchy, complex flavor profile in very little time.
Instructions
Follow the steps to perfection.
Tips
Let the anchovies melt slowly. Over medium heat they dissolve into the oil in a couple of minutes and season the sauce without tasting fishy. Any hotter and the garlic burns first.
Go easy on the salt. Anchovies, olives and capers all bring salt. Salt the pasta water lightly and taste the sauce before adding any more.
Rinse salt-packed capers. Capers packed in salt are far saltier than brined ones. Soak them for a few minutes and rinse, or they overpower the sauce.
Swaps
No anchovy fillets? A teaspoon of white miso mashed into the oil. It keeps the savory depth and makes the dish vegetarian.
No kalamata olives? Any black olives, or green olives for a sharper sauce.
No capers? Chopped green olives, or a little finely chopped dill pickle.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The spaghetti comes back softer; the sauce alone freezes better.
Reheat: In a skillet with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix