Spaghetti alla Puttanesca

Experience the thrill of an authentic Italian meal.

- Posted on 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.

Related Videos

View Comments