Spaghetti alla Puttanesca

This extra spicy pasta dish was served to the working girls in southern Italy to revive their spirits on a long Saturday night. We don’t need any revving up on Saturdays so we’ve shifted our spaghetti alla puttanesca to Sunday and serve it with a crisp green salad and crusty Italian bread. A great way to treat friends!


  • Olive oil to coat the bottom of a large skillet
  • 1 Medium Onion , coarsely chopped
  • 2 Cloves Garlic , minced
  • 8 Kalamata type olives , halved and pitted
  • 1 Large spoon Bottled capers , drained
  • 2 Anchovy fillets , chopped, or 1 squeeze of anchovy paste from tube (optional)
  • Good pinch Dried oregano
  • 1 Large spoon Crushed hot chili pepper flakes
  • 1 Can (28 oz) Whole peeled tomatoes , broken up with a fork
  • Good grind Black Pepper
  • Freshly grated Parmesan cheese
  • 2 Sprigs fresh parsley , minced
  • 1 Pound Spaghetti

prep / directions

Heat the oil in a skillet over medium heat, and then sauté the onion until it’s wilted and starting to brown, about 6-8 minutes. Add the garlic, chopped olives, capers, anchovy, pepper flakes and oregano, stirring for another 1-2 minutes. Add the tomatoes broken up with a fork, grind the pepper into the sauce and bring to a boil briefly. Turn the heat down so the sauce just simmers gently for about 30 minutes. While the sauce is simmering, bring a large pot of water to a boil, add a pinch of salt, and cook the spaghetti according to the package directions. Add the cooked spaghetti to the sauce pan and mix well under low heat, adding a few dollops of the pasta water to make the sauce silkier. Add grated parmesan and garnish with the minced parsley before serving piping hot.

Log in or register to post comments