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Spaghetti with olives and capers, in the style of Puttanesca

Spaghetti puttanesca with olives and capers

Main dishes

A tomato-based sauce with anchovies, garlic, capers, and black olives, served with spaghetti. A quick and very flavorful Neapolitan dish.

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Recipe from K.Weise, Ensahequ, Naruyoko and 2 other contributors, adapted by Recette de cuisine ·

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This Neapolitan dish, also popular in Rome, relies on simple, pantry-staple ingredients. It can be served hot or cold.

Ingredients and directions

  • Prep time20 min
  • Cook time25 min
  • Total45 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodPan-frying
  • Estimated cost$7.81 $1.30 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

6 people
  • $0.64
  • $0.27
  • $1.77
  • $0.24
  • $0.40
  • $0.19
  • $0.95
  • $0.84
  • $0.90
  • $0.04
  • $1.57

Prices from US supermarkets for 9 of 11 ingredients; Belgian prices for the rest.

Directions

  1. Chop the parsley. ≈ 8 min
  2. Cut the olives into large slices and the tomatoes into chunks. ≈ 8 min
  3. Saute the garlic in the oil with the anchovies.
  4. Once the anchovies have melted, but before the garlic browns, add the capers, olives, tomatoes, chili pepper, and oregano. ≈ 3 min
  5. Remove the garlic before it starts to brown. ≈ 3 min
  6. At the end of cooking, finish the sauce with the chopped parsley, let it simmer for another minute, then adjust the salt. ≈ 3 min
  7. Cook the pasta, then mix it with the sauce.

The bill

Spaghetti puttanesca with olives and capers

  • 500 g of peeled or fresh tomatoes, without skin or seeds$0.64
  • 3 cloves of garlic$0.27
  • 15 cl of olive oil$1.77
  • oregano$0.24
  • pepper$0.40
  • a small, spicy chili pepper$0.19
  • 50 g of capers$0.95
  • 100 g of pitted black olives from Gaète$0.84
  • a good amount of parsley$0.90
  • Add salt if needed$0.04
  • 600 g of spaghetti (or vermicelli, linguine, or fusilli)$1.57

Total$7.81

that's $1.30 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of peeled or fresh tomatoes, without skin or seeds
  • 6 anchovy fillets
  • 3 cloves of garlic
  • 15 cl of olive oil
  • oregano
  • pepper
  • a small, spicy chili pepper
  • 50 g of capers
  • 100 g of pitted black olives from Gaète
  • a good amount of parsley
  • Add salt if needed
  • 600 g of spaghetti (or vermicelli, linguine, or fusilli)

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