Pasta and noodles · Italian · 25 min
Spaghetti Puttanesca
- 25 min
- 2–6 servings
- 546 kcal / serving
Briny olives and capers lift a tomato sauce that clings to al dente spaghetti, with garlic and fresh basil brightening every bite. This weeknight-friendly sauce comes together quickly using pantry staples.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 tbspcapers
- 1 (14.5 oz) candiced tomatoes
- ½ small pkgfresh basil
- 2 clovesgarlic
- ½ cupKalamata olives, pitted
- 6 ozspaghetti pasta
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, oregano, dried, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · stainless steel skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
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Produce
- ½ small pkgfresh basil
- 2 clovesgarlic
Pantry & dry goods
- 1 (14.5 oz) candiced tomatoes
- 6 ozspaghetti pasta
Sauces, oils & condiments
- 2 tbspcapers
- ½ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| capers | 2 tbsp | 4 tbsp | 6 tbsp |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| Kalamata olives, pitted | ½ cup | 1 cup | 1 ½ cups |
| spaghetti pasta | 6 oz | 12 oz | 18 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a medium saucepan with water, cover, and bring to a boil. Uncover, salt the water, add the pasta, and cook until al dente, about 8–10 minutes.
- Meanwhile, heat a skillet over medium heat.
- Mince the garlic, halve the olives, and measure out the capers.
- Coat the bottom of the skillet with oil, then add the garlic, olives, capers, oregano, and crushed red pepper. Cook 1–2 minutes, stirring.
- Pour in the tomatoes and bring the mixture to a boil; reduce the heat and simmer while the pasta finishes cooking.
- Wash and thinly slice the basil leaves, discarding the stems.
- Drain the pasta in a colander.
- Toss the drained pasta into the sauce with a drizzle of olive oil; stir in the basil and season with salt and black pepper. Toss to combine.
- To serve, mound the pasta on plates or bowls and enjoy.
Two tips
- Prep ahead: mince the garlic and rinse basil while the pasta water heats.
- Leftovers: refrigerate the sauce and pasta separately and reheat with a splash of water or olive oil to loosen.
Nutrition per serving
- Calories
- 546 kcal
- Protein
- 13 g
- Carbs
- 75 g
- Fat
- 22 g
- Fiber
- 7 g
- Sodium
- 605 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.