I tried this and it was… okay. Too salty for me, maybe because I didn’t measure the salt carefully. Also I used dried parsley because I was out, which might’ve hurt it.
Not sure about the anchovy step. I get that it dissolves, but the smell was intense while cooking. Once mixed with tomatoes it was okay though—just not “wow” for me.
This dish smells like you know what you’re doing. I messed up once though—accidently used crushed tomato sauce instead of crushed tomatoes and it was thinner.
Haha—yeah, thinner sauce would totally happen with crushed tomato sauce. Still, I think it’ll be delicious either way since the anchovy + capers do a lot of the heavy lifting. Next time just simmer a bit longer to reduce it, and you’ll be back on track. Looks like you mostly nailed it!
lol spaghetti with anchovies sounds gross. my cousin did that and said it “tastes like beef” or somethin (??) but the smell was horrendous. I’d rather use garlic + tomato + olives and skip the anchovies tbh.
I get what you mean—anchovies are super “fishy” if you don’t treat them right. But in puttanesca they basically melt into the sauce and add that salty umami. If you simmer it the full time and don’t overcook the garlic, it usually smells way better than people expect.
This is dangerously good. The anchovies dissolve so smoothly and the capers/olives give it that punchy salty-savory vibe. I used a pinch more red pepper flakes and it was perfect.
I tried this but I think I used too much capers… turned out super salty for me. Next time I’ll rinse them more and maybe cut the olives a bit. Still, the garlic/anchovy step is legit.
Yes!! Anchovies really do melt into the sauce—no fishy bite, just deep flavor. I also love adding a tiny squeeze of lemon at the end for brightness. Perfect with crusty bread.
I accidentally used kalamata olives that were kinda salty already, so I barely needed any extra salt. Still turned out really good. Next time I’ll rinse capers a bit longer.
The recipe is good but my sauce turned out a bit too thin. Maybe my tomatoes were extra watery. Still ate it all though—clean flavors and great with parsley.
Pretty tasty! I was skeptical about anchovies, but wow. Next time I’ll simmer the sauce closer to 15 minutes for deeper flavor. Also, don’t forget to salt the water well.
Anchovies are weird 😂 but ok. I didn’t salt the water “well” because I thought the olives/capers already cover it. Turned out a little bland… so yeah, thanks for the reminder. Also I accidentally simmered the sauce like 30 mins and it was still good.
I was totally the same—thought anchovies would make it fishy, but it just adds this salty depth. 10 minutes felt a bit short for me too; I usually go 15–20. Great call on salting the water well!
Not sure about the anchovy part. I mean I get it’s classic, but I’m skeptical. Mine tasted way too salty until I added more tomatoes and a splash of water.
Yeah I get you—anchovies + olives + capers is basically a salty triple-whammy. I usually rinse the capers (as the recipe says) and also use fewer anchovies or give them a quick taste first. You can also add a splash of pasta water to mellow it out. Otherwise it’s still a great sauce!
Made this tonight and it hit the spot—bold, salty, and not too fussy. The anchovies basically disappear in a good way. I added a little extra chili and it was perfect.
Not sure about the “puttanesca” vibe—mine tasted more like a basic tomato-olive pasta. I might’ve undercooked the garlic or skipped rinsing the capers (oops).
Wow—anchovies + capers is such a punchy combo. I followed it pretty much exactly and it tasted super restaurant-y. The simmer time is perfect for melding the flavors.
The instructions were fine, but that “serving with shredded cheese” line feels kinda random for puttanesca? I used parsley only like you suggested. It was good though.
I dunno… cheese on everything is good tho 😅 The anchovies are salty enough, so a little cheese can balance it. But if you didn’t like it, parsley is totally fine.
Yeah, I get what you mean—shredded cheese feels more like a guess than classic puttanesca. I usually skip it and stick to parsley or even just extra capers.
Totally get it—anchovies can make it *very* salty fast. Next time I’d rinse/dial back the capers and olives, and add a lot less/no extra salt at the end since the anchovies + brine already season the sauce.
Absolutely loved this recipe! The anchovies gave it a unique flavor. Will definitely make it again!
I tried this recipe too, and I felt the same way! The anchovies really do add a special taste. Can’t wait to make it again as well!
I’m not a fan of anchovies, but my partner loved it. Might try without them next time.
Seems like a lot of ingredients for spaghetti, not sure if I need all that.
I made this for my roommate and he said it tastes like pizza night. Not mad about it. Simple but flavorful.
Not bad, but my sauce got thicker than expected. I think I simmered too long. Also, I forgot the parsley until the end (still okay though).
This is my new go-to puttanesca. Olive oil amount is spot on and the parsley at the end makes it feel fresh, not heavy.
Pretty tasty but 100 grams spaghetti for a whole pan sauce feels like too little pasta 😅 I might double the spaghetti next time.
This recipe is good, but I think it needs more garlic. I love garlic! 😁
More garlic? That sounds great! Garlic makes everything better! 🧄 Can’t wait to try your suggestion.
I was skeptical about how “simple” it was, but 10 minutes simmer and boom—great sauce. Used a little extra chili and it really popped.
This is my grandma’s recipe! So easy and quick to make. Makes me feel at home. 😊
I tried this and it was… okay. Too salty for me, maybe because I didn’t measure the salt carefully. Also I used dried parsley because I was out, which might’ve hurt it.
Anchovy fillets dissolved in garlic/oil?? I’m skeptical, ngl. But I tried it and now I get it. It doesn’t taste fishy at all.
Wow! I never thought spaghetti could taste this good! Wish I knew how to make it before!
I followed the steps but my sauce was too thick. Do I need to add more tomatoes? 🤔
Yeah, adding more tomatoes can help with thickness! Also, try adding a bit of pasta water to loosen it up. 🍅
I don’t think it’s just the tomatoes, maybe cook it less? But what do I know! 🤷♂️
This recipe is amazing! So flavorful. I didn’t have anchovies, so I used sardines. Still delish!
Not sure about the anchovy step. I get that it dissolves, but the smell was intense while cooking. Once mixed with tomatoes it was okay though—just not “wow” for me.
Too spicy for me! Maybe next time I’ll skip the red pepper flakes. 😅
I feel you! The red pepper flakes can be a bit much. Maybe try a pinch next time or even some cheese to balance it out! 🧀
I don’t like anchovies. Can I just leave them out?
I dunno, the anchovies give it that special flavor, but I guess you can try it without. Doesn’t seem right tho.
Yeah, you can totally leave them out! It’ll still taste good without them.
Why do the anchovies dissolve? I just don’t get it but it tasted great. 4 stars!
This dish smells like you know what you’re doing. I messed up once though—accidently used crushed tomato sauce instead of crushed tomatoes and it was thinner.
Haha—yeah, thinner sauce would totally happen with crushed tomato sauce. Still, I think it’ll be delicious either way since the anchovy + capers do a lot of the heavy lifting. Next time just simmer a bit longer to reduce it, and you’ll be back on track. Looks like you mostly nailed it!
I made this last night and it was a hit! My family devoured it. Will make again! ⭐⭐⭐⭐⭐
Really? Anchovies? I don’t think my family would touch that. Can you even taste them? 🤔
So glad to hear that! This recipe is one of my favorites too. I love how quick it is to make! 🌟
Just made this and it was delish! I mixed some chicken in for protein too, yum!
I followed the instructions but the sauce was too salty for my taste. Next time I’m skipping the capers.
I don’t know, I think the capers give it a kick! But everyone’s taste is different, I guess. 😁
I totally get you! Capers are kinda strong. I prefer to leave them out too. Maybe add some more olives instead?
Anchovies in spaghetti? Uh no. I tried it once and my kitchen smelled weird for hours. Won’t be doing again.
lol spaghetti with anchovies sounds gross. my cousin did that and said it “tastes like beef” or somethin (??) but the smell was horrendous. I’d rather use garlic + tomato + olives and skip the anchovies tbh.
I get what you mean—anchovies are super “fishy” if you don’t treat them right. But in puttanesca they basically melt into the sauce and add that salty umami. If you simmer it the full time and don’t overcook the garlic, it usually smells way better than people expect.
So simple! I made it in 15 minutes. But my son said it was too weird – he doesn’t like olives. Kids!
My kids are picky too! Maybe you can try it without olives next time, or swap them for something else they like. It still sounds good!
Git rid of the anchovies!!! No one likes them, it’s a waste of food!!!
Why do you put anchovies in everything? They ruin the dish! I’ll stick with just tomatoes and olives.
Anchovies in pasta? I don’t know, sounds weird. But okay, maybe I’ll try it.
Yum! Love the kick from the red pepper flakes. I added more because I’m a spice lover!
This is an amazing recipe! The flavors are so vibrant and rich. My family loved it!
My dad always made spaghetti but never like this! New favorite. Wish I could give it more than 5 stars!
So glad you loved it! Spaghetti Puttanesca is a real game changer, right? It’s super easy to make too!
What? Anchovies?? No thank you! I don’t get why people put fish in their pasta. Disgusting.
Tried this tonight—so salty-good with the anchovies. The capers + olives combo is exactly the vibe. I added a bit more chili and it was perfect.
Just ok, didn’t wow me. I expected more from the anchovies. 😂
This dish is amazing! The flavors are bold and it was super easy to make. Definitely a 5 from me!
Really? I thought the anchovies would be too strong. Might try it without them next time.
I agree! This dish is super tasty and so simple to whip up. My family loved it too!
Spaghetti with anchovies? That sounds gross. I’m sticking to my marinara sauce. 1 star.
I didn’t have any parsley, used basil instead. Still tasted great! 🌿
Basil is a great substitute! Glad it worked for you. 👍
But isnt parsley essential for flavor??? 🤔
This is dangerously good. The anchovies dissolve so smoothly and the capers/olives give it that punchy salty-savory vibe. I used a pinch more red pepper flakes and it was perfect.
I tried this but I think I used too much capers… turned out super salty for me. Next time I’ll rinse them more and maybe cut the olives a bit. Still, the garlic/anchovy step is legit.
Yes!! Anchovies really do melt into the sauce—no fishy bite, just deep flavor. I also love adding a tiny squeeze of lemon at the end for brightness. Perfect with crusty bread.
Wait, isn’t pasta from Italy? Why is there anchovies? Seems off.
The instructions are fine, but I don’t get why it says “serve with shredded cheese”—the sauce is already salty from anchovy and olives.
I accidentally used kalamata olives that were kinda salty already, so I barely needed any extra salt. Still turned out really good. Next time I’ll rinse capers a bit longer.
Capers are disgusting. Why would anyone put them in pasta? 1 Star.
The recipe is good but my sauce turned out a bit too thin. Maybe my tomatoes were extra watery. Still ate it all though—clean flavors and great with parsley.
This is the best spaghetti recipe I’ve ever tried! So full of flavor. 5 stars!
I made this too, and it was AMAZING!! Never knew anchovies could make such a difference. 5 stars all the way!
Anchovies? Eww no thanks. How can people like that? I’ll stick to my marinara sauce, thanks.
Love this recipe! Everyone should try it at least once. 5 stars all the way! ✨
Absolutely agree! This dish is so flavorful and easy to make. Thanks for sharing! 🌟
I don’t know, it’s just spaghetti with some stuff. What’s the big deal? 🤔
So easy to make! I make it once a week now. My kids love it! 👍
Spaghetti is my favorite! I think I could eat this every day!
Is it really called Puttanesca? Sounds kinda funny to me, haha! Anyway, I just used normal tomatoes and skipped the capers. Still good!
I tried this recipe but it was too salty. I would suggest reducing the olives and capers a bit. 3/5
Pretty tasty! I was skeptical about anchovies, but wow. Next time I’ll simmer the sauce closer to 15 minutes for deeper flavor. Also, don’t forget to salt the water well.
Anchovies are weird 😂 but ok. I didn’t salt the water “well” because I thought the olives/capers already cover it. Turned out a little bland… so yeah, thanks for the reminder. Also I accidentally simmered the sauce like 30 mins and it was still good.
I was totally the same—thought anchovies would make it fishy, but it just adds this salty depth. 10 minutes felt a bit short for me too; I usually go 15–20. Great call on salting the water well!
I messed up and used green olives instead of black. Still turned out yum! 😊
Not sure about the anchovy part. I mean I get it’s classic, but I’m skeptical. Mine tasted way too salty until I added more tomatoes and a splash of water.
I was skeptical about using anchovies, but wow. They basically disappear and make the sauce taste way richer. Great weeknight meal.
Super tasty—anchovies really make the sauce pop. I added a little extra red pepper and it tasted like my favorite trattoria.
Wow. Spaghetti puttanesca is elite. 👌
Spaghetti puttanesca is kinda intense for me. Too salty from anchovies/olives/capers combo… maybe cut back? But overall okay.
Yeah I get you—anchovies + olives + capers is basically a salty triple-whammy. I usually rinse the capers (as the recipe says) and also use fewer anchovies or give them a quick taste first. You can also add a splash of pasta water to mellow it out. Otherwise it’s still a great sauce!
I followed it pretty much, but my garlic burned a tiny bit at 1 minute. Still came out edible, just harsher. Next time I’ll keep the heat lower.
Spaghetti puttanесca? I think my olives were too old and the sauce tasted kinda flat. Might’ve been my canned tomatoes too.
Spagetti? More like spaghetti! Hah! But srsly, I loved it, gonna make it again!
Made this tonight and it hit the spot—bold, salty, and not too fussy. The anchovies basically disappear in a good way. I added a little extra chili and it was perfect.
Not sure about the “puttanesca” vibe—mine tasted more like a basic tomato-olive pasta. I might’ve undercooked the garlic or skipped rinsing the capers (oops).
Wow—anchovies + capers is such a punchy combo. I followed it pretty much exactly and it tasted super restaurant-y. The simmer time is perfect for melding the flavors.
Recipe says add parsley or shredded cheese—like… both? I did both and it was extra good. Also the red pepper flakes really wake it up.
Could be great, but 10 minutes simmer feels a little short for the tomatoes. I simmered like 20 and it tasted more “puttanesca” to me.
This is such a classic vibe. The anchovies melting into the sauce is genius—makes it taste way deeper than I expected.
Good flavors, but I found it a little salty even after rinsing the capers. Next time I’ll use less salt and maybe add a bit more tomato to balance.
The instructions were fine, but that “serving with shredded cheese” line feels kinda random for puttanesca? I used parsley only like you suggested. It was good though.
I dunno… cheese on everything is good tho 😅 The anchovies are salty enough, so a little cheese can balance it. But if you didn’t like it, parsley is totally fine.
Yeah, I get what you mean—shredded cheese feels more like a guess than classic puttanesca. I usually skip it and stick to parsley or even just extra capers.
I followed it mostly but my spaghetti turned out sticky. I think I didn’t drain it well enough. Flavor was decent, but the texture was off.
I don’t trust anchovies in pasta… I tried and it was salty. Maybe my olives/capers were too much. Won’t repeat unless I cut the salt.
Totally get it—anchovies can make it *very* salty fast. Next time I’d rinse/dial back the capers and olives, and add a lot less/no extra salt at the end since the anchovies + brine already season the sauce.
I added cheese like the last line says (I know it’s not always “traditional”), and it turned out weirdly good. Like salty + creamy.
Anchovies dissolved perfectly, but I went heavy on the olives and it got too salty for me. Next time I’ll scale that back.