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Spaghetti Alla Puttanesca
5 from 1 vote

Spaghetti Alla Puttanesca

Spaghetti Alla Puttanesca is such a simple pasta recipe and is packed full of flavour! This is the Neapolitan version which is also vegan.
Prep Time5 mins
Cook Time20 mins
Course: Main Course, Pasta
Cuisine: Italian
Keyword: capers, dinner, olives
Servings: 4
Calories: 465kcal
Author: Ayeh
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  • 360 g spaghetti pasta
  • 425 g canned whole roma tomatoes
  • 120 g black olives
  • 1 ½ tablespoon capers
  • 4 garlic cloves
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 handful chopped parsley
  • Sea salt


  • Chopped parsley


  • Dice garlic into pieces, not too small as they can burn fast. Sauté in olive oil over a medium heat
  • Chop olives into half and roughly chop capers
  • Once garlic is lightly golden, add olives, capers and half of the parsley. Sauté for a few minutes.
  • Add tomatoes and with a wooden spoon, chop the tomatoes into half to allow them to cook faster. Season with oregano and let it simmer
  • In the meantime, start to cook the pasta in heavily salted water
  • Once pasta is cooked to al dente, add it straight to the sauce along with a good splash of pasta water. Add remaining parsley and let it finish cooking together in the sauce for a few minutes
  • Serve pasta with a sprinkle of chopped parsley for garnish and enjoy!



Calories: 465kcal | Carbohydrates: 74g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Sodium: 719mg | Potassium: 444mg | Fiber: 5g | Sugar: 5g | Vitamin A: 424IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 3mg