Spaghetti & Puttanesca Sauce

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




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

Questions & Replies

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  1. 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!
  2. 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!
  3. 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.
  4. It was dad's night to cook and I chose this. This was very good and very easy. I used diced canned tomatoes and fresh basil, because I like fresh basil. I even dropped some shrimp in it towards the end because when I worked in a restaurant during college that was how we served our Puttanesca. I served it over angel hair pasta for something different from spaghetti.
  5. Just a wonderful sauce!!! I am a lover of onions, so I chopped some up and sauteed them along with the garlic. A 5-star recipe!!! Thank you for posting!!! Oh yeah, I added a tad bit of sugar since I like a little bit of sweetness in my spaghetti sauce... ciao!!! :D


I wove to cook, expewiment and modify wecipes. Oh, dat scwewy wabbit! I enjoy cooking on cowd Maine weekends whiwe hawing a few gwasses of wine! I awso wike outdoow gwiwwing at my wakeside camp in the summew, but wif cowd fwosty bwew!
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