Spaghetti alla Puttanesca

Experience the thrill of an authentic Italian meal.

Posted in , Sep 1, 2008

Spaghetti alla Puttanesca

Anyone can make this delicious and easy authentic Italian dish. The anchovies give the sauce the texture it needs without adding an overpowering taste.


3 tablespoons extra-virgin olive oil

4 tablespoons minced garlic

1 6-ounce can black olives, sliced in quarters

3 tablespoons capers

½ teaspoon chili-pepper flakes

1 2-ounce can anchovies

1 15-ounce can chopped Italian plum tomatoes

1 tablespoon salt (optional)

1 lb spaghetti

4 tablespoons parsley, chopped

1 tablespoon butter


1. Heat oil in skillet until it crackles gently when water hits it. 

2. Add garlic, olives, capers, pepper flakes and anchovies; keep at medium-low for about 5 minutes, breaking up anchovies (they'll dissolve). 

3. Add tomatoes; raise heat to medium-high till tomatoes start a slow bubbling boil; stir ingredients.

4. Lower to medium-low and stir occasionally, simmering for about 20 minutes.

5. Bring pot of water to boil; add salt and pasta; boil; reduce heat to medium-high; cook for 10 to 12 minutes. 

6. Add parsley and butter to sauce. When pasta is done, drain, mix with sauce. 

7. Divide in 4 portions; top with Parmesan.

Read about one woman's desire to be as good an Italian cook as her mother-in-law in Pasta Amore.

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