Spaghetti alla Putanesca with Olives and Capers
A vibrant Italian pasta dish featuring a savory sauce of tomatoes, briny olives, and capers, tossed with spaghetti for a fast, bold-flavored meal. This italian-inspired pasta (mediterranean) ready in about 25 minutes pairs spaghetti, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 12 oz spaghetti
- 3 tbsp extra virgin olive oil
- 5 cloves garlic cloves
- 4 fillets anchovy fillets
- 1/4 tsp crushed red pepper flakes
- 1 can (14 oz) canned diced tomatoes
- 1/2 cup pitted Kalamata olives
- 2 tbsp capers
- 2 tbsp chopped fresh parsley
- to taste salt
- to taste black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 9 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 minced garlic cloves, 4 anchovy fillets, and 1/4 tsp crushed red pepper flakes. Sauté for 2 minutes, stirring, until anchovies dissolve and garlic is fragrant.
- Step 3: Stir in 1 can (14 oz) diced tomatoes, 1/2 cup pitted Kalamata olives (halved), and 2 tbsp capers. Simmer for 5 minutes until sauce thickens slightly.
- Step 4: Add drained spaghetti to the skillet along with 1/4 cup reserved pasta water. Toss well to coat pasta in sauce, adding more pasta water as needed to loosen.
- Step 5: Season with salt and black pepper to taste, then stir in 2 tbsp chopped fresh parsley. Serve immediately.
Frequently asked questions
How long does Spaghetti alla Putanesca 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 Spaghetti alla Putanesca 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 spaghetti from drying out.
Can I substitute ingredients in Spaghetti alla Putanesca 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 Spaghetti alla Putanesca 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.
What goes well with Spaghetti alla Putanesca with Olives and Capers?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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