Warm a large, deep skillet over medium heat and pour in the olive oil. Once the oil is hot, add the chopped onion and sweet pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and turn slightly translucent.

Stir in the soppressata (if using) and minced garlic. Cook for another minute until fragrant, allowing the garlic to release its aroma without browning. Add the anchovies and red pepper flakes. Use a spoon to mash the anchovies into the mixture—they will melt and blend seamlessly, enriching the sauce with a deep, savory flavor.

Next, add the chopped olives and capers, stirring well to distribute their briny notes throughout the base. Pour in the tomatoes along with a generous pinch of black pepper, followed by the chopped parsley and basil. Stir until everything is well combined.

Cover the pan and let the sauce simmer gently for 15 to 20 minutes, giving the tomatoes time to break down and the flavors to mingle. For an even more developed taste, continue simmering for up to an hour, stirring occasionally to prevent sticking. The result should be a rustic, chunky sauce with a rich, glossy texture.

While the sauce cooks, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente, usually around 10 minutes.

When the pasta is nearly done, add the shrimp to the simmering sauce. Cook for 3 to 4 minutes, or just until the shrimp turn pink and tender. Avoid overcooking to keep them juicy.

Drain the pasta and toss it directly into the pan with the sauce, coating each strand thoroughly. Stir gently to combine, allowing the pasta to soak up the bold, briny flavors of the puttanesca.

Serve hot, topped with a generous sprinkle of grated Parmesan cheese and an extra scattering of fresh herbs. Each forkful delivers the perfect harmony of tangy tomatoes, salty olives, and tender shrimp—an unforgettable seafood twist on a classic Italian favorite.