Spaghetti & Puttanesca Sauce

Total Time
Prep 10 mins
Cook 30 mins

A delicious quick Italian red sauce with black olives and capers. A must in your recipe folder.

Ingredients Nutrition


  1. Heat the oil in a large saucepan over medium heat.
  2. Add the garlic, stir, 3 minutes.
  3. Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.
  4. Taste the sauce and add salt and pepper if needed.
  5. Reduce the heat to very low, simmer another 15 minutes.
  6. Cook the spaghetti in plenty of boiling water until al dente; drain.
  7. Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.
Most Helpful

5 5

Excellent sauce and easy to make. I love my puttanesca sauce a bit more spicy, So I increased red pepper flakes, add a few dashes of red pepper sauce (Tabasco) and about 1/4 teaspoon cayenne pepper. I also felt it needed to simmer more than twice to time to get to right thickness. In the last few minutes, I tossed in 4-5 large shrimp per person. This is a keeper Maine-iac!

Puttanesca sauce is something that could be made with quickly and with few ingredients. The ingredients were common to an Italian kitchen. It isn't supposed to be cooked down into a sauce. The tomatoes would have been fresh, and would have been thrown in and cooked through, but still distinct. It's really good either way, but I prefer having the pasta almost ready to go when I throw the tomatoes in. Yum!

Nice! I added a little sugar and extra dried chills, and simmered the sauce for a lot longer. Next time I'd use more olives and capers as they were few and far between. Then again, maybe I should have chopped the olives a lot finer and at 500 grams I used slightly more pasta than called for in the recipe which would be the equivalent of around 453 grams.