Spaghetti alla Puttanesca with Cherry Tomatoes

Bowl of pasta puttanesca with cherry tomatoes, garnished with cheese and chopped parsley.

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Spaghetti alla Puttanesca with Cherry Tomatoes

My Spaghetti alla Puttanesca with Cherry Tomatoes is bold, briny, spicy and incredibly satisfying. Fresh cherry tomatoes cook down into a rustic sauce with garlic, anchovies, Kalamata olives and capers, while crispy toasted breadcrumbs add the perfect finishing crunch. And it’s ready in under 40 minutes!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: People

Author: Luay Ghafari

Cost: $15

Ingredients

For the Toasted Breadcrumbs

2 tbsp Extra virgin olive oil
¾ cup Panko breadcrumbs - Or standard breadcrumb
¼ tsp Kosher salt

For the Pasta Sauce

3 tbsp Extra virgin olive oil
5 Garlic cloves (thinly sliced)
4 Anchovy fillets (finely chopped)
3 tbsp Tomato paste
1 tsp Dried oregano
½ tsp Chili flakes - Use more or less, to taste
2 pints Cherry tomatoes - about 4 cups or 1½ lb
½ cup Kalamata olives (pitted)
2 tbsp Capers (drained)
Kosher salt and black pepper, to taste

For the Pasta and Garnish

12 oz Spaghetti
½ cup Fresh parsley (chopped)
½ cup Pecorino Romano (grated)

Instructions

Toast the Breadcrumbs. Heat 2 tbsp Extra virgin olive oil in a small skillet over medium heat. Add ¾ cup Panko breadcrumbs and ¼ tsp Kosher salt. Cook, stirring frequently, until the breadcrumbs are golden brown and crisp, about 3–5 minutes. Transfer them to a bowl and set aside.
Build the Flavor Base. Heat 3 tbsp Extra virgin olive oil in a large skillet over medium heat. Add 5 Garlic cloves (thinly sliced) and cook until fragrant, about 30 seconds. Don't let it burn. Add 4 Anchovy fillets (finely chopped) and cook, stirring, until they dissolve into the oil. Stir in 3 tbsp Tomato paste. Cook for 2-3 minutes, stirring frequently, so the tomato paste can caramelize slightly and develop a deeper flavor. Add 1 tsp Dried oregano and ½ tsp Chili flakes. Stir to combine.
Add the Cherry Tomatoes. Add 2 pints Cherry tomatoes. Cook for 10–12 minutes, stirring occasionally, until the tomatoes soften and begin to burst. Use the back of a wooden spoon to gently crush many of the tomatoes, while leaving some whole for texture.
Add the Briny Ingredients. Stir in ½ cup Kalamata olives (pitted) and 2 tbsp Capers (drained). Cook for another 2–3 minutes, then taste the sauce before adjusting the seasoning with salt and freshly cracked black pepper.
Cook the Spaghetti. While the sauce is cooking, bring a large pot of water to a boil and salt it well. Add 12 oz Spaghetti and cook until al dente. Before draining, reserve about 1 cup of the starchy pasta cooking water.
Finish the Pasta in the Sauce. Transfer the cooked spaghetti directly to the skillet with the sauce. Add about ½ cup of reserved pasta water and toss vigorously until the sauce becomes glossy and coats every strand. Add more pasta water as needed.
Garnish and Serve. Divide the spaghetti puttanesca between serving bowls. Finish generously with the toasted breadcrumbs, chopped fresh parsley (or fresh basil) and finely grated Pecorino Romano. Serve immediately.

Notes

Key Ingredient Notes:

Panko Breadcrumbs: Toasted until golden and crisp, these add a wonderful crunchy finish. Regular breadcrumbs can be used instead.
Anchovy Fillets: Anchovies melt into the olive oil and provide savory, umami-rich depth. I don't recommend skipping them if you're after that characteristic puttanesca flavor. You could also use anchovy paste in a tube if that’s more accessible or convenient.
Capers: Add that unmistakable briny punch that makes puttanesca so flavorful. They can be a little salty, so use them in moderation.
Pasta: Classically, you would use spaghetti, but honestly any long pasta will do (fettuccine, linguine or even tagliatelle). And in a pinch, I have used whatever I have in my pantry, so don’t feel like you need to go to the store for a specific pasta shape.
Pecorino Romano: A salty, sharp finishing cheese. Parmesan cheese can be substituted if preferred or if that’s what you have.

Tips for Success:

Watch the salt. Anchovies, Kalamata olives, briny capers and Pecorino Romano all contribute saltiness. Taste the finished sauce before adding more salt.
Let the anchovies melt into the oil. Finely chopping the anchovies helps them dissolve quickly. Once cooked, you shouldn't have noticeable pieces of anchovy. The goal is for them to become part of the savory base of the sauce.
Don't burn the garlic. Thinly sliced garlic cooks very quickly. Keep the heat moderate and move on to the next ingredients once it becomes fragrant.
Caramelize the tomato paste. Giving the tomato paste a minute or two in the hot skillet before adding the cherry tomatoes helps concentrate its flavor and takes away some of its raw acidity.

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