Spaghetti Puttanesca

A quick and easy crowd pleasing meal -- one pan, pantry staples, ready in less than 30 minutes and Delish!

Spaghetti Puttanesca

Simple, Savory and Delicious!

This Spaghetti Puttanesca makes regular appearances in our house and for good reason!

This super simple Italian dish is fresh tasting (especially when tomatoes are ripe and in season), savory, and so delicious.

And best part, it’s quick and easy to make, taking less than 30 minutes and requiring only one pan. That means only one pan to cleanup.

And it’s made with pantry staples (we eat a lot of Italian food and always have these in the house!): Olive oil, garlic, anchovies, dried oregano, crushed red pepper, vegetable broth, gluten-free spaghetti, cherry tomatoes, tomato paste, fresh basil, fresh parsley, kalamata olives and capers (I leave out because my family doesn’t love)


Recipe adapted from Cooking Light, it super easy to make.

The sauce is simply garlic, anchovies (don’t be freaked out … they get mashed up and lend a subtle flavor… you can always use less or skip), oregano, crushed pepper, fresh tomatoes, tomato paste and chicken or vegetable stock.

You cook the spaghetti directly in the boiling sauce so it absorbs so much flavor and then top and mix with kalamata olives, capers (I skip this for my family and directly to my bowl) and fresh basil and parsley.  That’s it!

Basic ingredients, one pan, and a yummy dinner in no time!

Hope you enjoy it as much as we do!

And since one of the most asked questions is “what is our favorite brand of pasta?”, I’m linking to the blog post about Our Favorite Pasta Brands.  Let me know what your  favorite brands are!

Scroll down to see the recipe and leave a comment if you try.


Spaghetti Puttanesca
Prep time
Cook time
Total time
A quick and easy crowd pleasing meal-- One pan, pantry staples and ready in less than 30 minutes! It's fresh tasting, savory and delicious. Recipe adapted from Cooking Light.
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free, Vegetarian/ Vegan optional
Serves: 3-4
  • ¼ cup extra-virgin olive oil
  • 6 cloves of garlic, minced
  • 2-4 anchovy fillets (first time using anchovies? start with 1 or 2 and you'll still get the flavor OR skip if you don't eat fish)
  • 1½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper (use ¾ teaspoon if you want really spicy!)
  • 4 cups gluten-free vegetable broth or chicken broth
  • up to 1 cup water
  • 12 oz gluten-free spaghetti
  • 3-4 cups multicolored cherry, halved (about 1½ pints)
  • 3 - 4 tablespoons gluten-free plain tomato paste (we have used up to an entire 6oz can of tomato paste and it's equally delicious, just a little creamier)
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • 24 pitted kalamata olives, chopped
  • 2 tablespoons capers (optional -- I love the flavor, my family doesn't so I'lll add to my bowl only)
  • Salt to taste
  1. Heat a large, deep sauté pan over medium heat.
  2. Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring to break up anchovies.
  3. Add broth. Bring to a boil. Add spaghetti to pan, lower heat to medium and cook 8-10 minutes, stirring frequently, especially at first to keep spaghetti from sticking together. If the pasta is absorbing the broth and not cooking enough or you feel you want more sauce, add water ¼ cup at a time and stir in.
  4. Add tomatoes and tomato paste. Cook an additional 2 to 3 minutes or until pasta is done to taste and tomatoes warmed.
  5. Remove pan from heat, add remaining ingredients, toss to combine and serve.

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