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

    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.

    Brief Description

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

    Main Ingredient:


    Category:  Pasta

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 20 min

    Posted By:


    Posted On:

    September 17, 2014

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