Spaghetti Puttanesca

25 minutes

Leicht

2 people

If you're looking for a pasta dish that's quick, flavorful, and yet tastes unusual, then Spaghetti Puttanesca is the recipe for you. This legendary sauce with garlic, olives, capers, and anchovies has a twist – it's salty, spicy, savory, and simply honest. The Italian pasta classic par excellence.

Ingredients

250 g Mancini Spaghettini
2-3 tbsp Muraglia olive oil medium fruity
4 garlic cloves, finely sliced
4-6 Ortiz anchovies in olive oil
1/2 tsp chili flakes (as needed)
2 tbsp capers in wine vinegar (drained)
100 g black olives (e.g. Taggiasca or Kalamata, pitted and halved)
400 g Datterini tomatoes
20 g salt (for the pasta water)
Freshly ground black pepper
Fresh parsley leaves, chopped (for garnish)

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Cook 250 g of spaghetti in plenty of salted water (at least 2.5L) according to the package instructions until al dente. Important: Retain some of the starchy cooking water!
Heat 2-3 tablespoons of olive oil in a large pan. Briefly fry 4 finely sliced garlic cloves and the parsley stalks – do not let them brown! Add 4-6 anchovy fillets and stir until they break down. They will practically melt in the olive oil, adding depth and umami to the sauce.
Now add 2 tablespoons of capers and 100 g of black pitted olives and fry briefly – this adds saltiness and Mediterranean aroma.
Add 400 g of Datterini tomatoes, 1/2 teaspoon of chili flakes, stir well and simmer for about 5 minutes until the sauce thickens slightly.
Drain the spaghetti (reserve 1 ladle of pasta water!) and add it directly to the sauce in the pan. Stir in a little of the pasta water until creamy and give it a good swirl. Mix everything well and season with freshly ground pepper. Serve on plates and sprinkle with fresh parsley.

Tip: You don't need to add salt to the sauce—the capers, olives, anchovies, and salted pasta water provide enough flavor. It's best to taste it at the very end and adjust the seasoning only if necessary.