Italian Pasta Puttanesca with Olives and Capers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bold and savory Italian pasta dish featuring tangy olives, briny capers, and rich tomato sauce tossed with spaghetti for an easy weeknight meal. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs ounces spaghetti pasta, tablespoons extra virgin olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 ounces spaghetti and cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  2. Step 2: Meanwhile, heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves, 4 chopped anchovy fillets, and 1/2 teaspoon crushed red pepper flakes. Sauté for 1-2 minutes until garlic is fragrant and anchovies dissolve.
  3. Step 3: Add 1 can (14 oz) diced tomatoes with juices, 1/2 cup halved kalamata olives, and 2 tablespoons drained capers to the skillet. Simmer for 8 minutes until the sauce thickens and flavors meld.
  4. Step 4: Toss the drained spaghetti into the sauce along with 1/2 cup reserved pasta water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir vigorously for 1 minute until pasta is evenly coated and sauce clings.
  5. Step 5: Remove from heat and stir in 2 tablespoons chopped fresh parsley. Serve immediately with 1/4 cup grated Parmesan cheese, if desired.

Equipment for this recipe

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Frequently asked questions

How long does Italian Pasta Puttanesca with Olives and Capers take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Pasta Puttanesca with Olives and Capers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces spaghetti pasta from drying out.

Can I substitute ingredients in Italian Pasta Puttanesca with Olives and Capers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Pasta Puttanesca with Olives and Capers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Italian Pasta Puttanesca with Olives and Capers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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