Recipe Detail

Pasta Puttanesca

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  • Brief Description

    Pasta served in a fresh tomato sauce with olives, anchovies, and capers.

  • Main Ingredient


  • Category:  Pasta

  • Cuisine:  American

  • Prep Time:  20 min(s)

  • Cook Time:  20 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:

  • Notes:

  • Posted By:  pedrotti

  • Posted On:  Sep 17, 2014

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Number of Servings:


  1. 2 tablespoons - extra-virgin olive oil 2 turns around the pan
  2. 5 cloves - garlic chopped, more or less to taste
  3. 1 cans - tin flat anchovy fillets drained
  4. 1/2 teaspoons - crushed red pepper flakes
  5. 20 - oil-cured black olives cracked away from pit and coarsely chopped
  6. 3 tablespoons - capers
  7. 1 cans - 32 oz. chunky style crushed tomatoes
  8. 1 cans - 14.5 oz. diced tomatoes drained
  9. - a few grinds of black pepper
  10. 1/4 cups - flat leaf parsley chopped
  11. 1 pounds - spaghetti cooked to al dente (with a bite)
  12. - crusty bread for mopping
  13. - grated Parmigiano Reggiano or Romano for passing, optional


Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.

Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes.

Add olives, capers, tomatoes, black pepper and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.

Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar. The unit prices is always much less per pound and you can get just what you need for each recipe.


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