Spaghetti alla Puttanesca with Authentic Italian Flair

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A vibrant pasta dish featuring briny olives, zesty capers, and smoky anchovies in a tangy tomato sauce that captures the essence of Naples. This Italian-inspired pasta recipe, ready in about 40 minutes, pairs spaghetti, cherry tomatoes, pitted Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 1 pint cherry tomatoes
• 1/2 cup pitted Kalamata olives
• 2 tbsp capers
• 4 anchovy fillets
• 4 cloves garlic
• 3 tbsp olive oil
• 1/4 cup fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 pint cherry tomatoes, cut into quarters, and cook for 5 minutes until softened. Stir in 1/2 cup pitted Kalamata olives, 2 tbsp capers, and 4 anchovy fillets (roughly chopped). Cook for 3 minutes until the anchovies dissolve into the sauce.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Add 1/4 cup chopped fresh parsley. Stir in 1/2 cup reserved pasta water to create a glossy sauce. Toss with cooked spaghetti and serve immediately.