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Pasta alla Puttanesca

Prep Time: 10 mins Cook Time: 20 mins

Servings: 4


  • 4 Tbsp Extra Virgin Olive Oil

  • 4 Anchovy fillets, rinsed and deboned

  • 2 whole Garlic cloves, peeled

  • 1/2 tsp Chili peppers flakes

  • 3 Tbsp Capers, thoroughly rinsed

  • 1/2 cup pitted Black olives

  • 14 oz Chopped Tomatoes

  • Sea Salt, to taste

  • 14 oz Spaghetti

  • Fresh parsley, chopped, to serve


  1. Begin by boiling a pot of water for the pasta. Salt it less than you usually would. You will add some pasta water to the final sauce, which will already be salty from the anchovies and capers.

  2. Meanwhile, heat the extra virgin olive oil over medium-low heat in a large, heavy bottomed pan. Add the anchovies and whole garlic cloves, stirring until the anchovies dissolve into the oil.

  3. When the garlic cloves just begin to take on some color, stir in the chili peppers, capers, and olives. Next, add the chopped tomatoes, mix well and bring to a low simmer.

  4. At this point, begin cooking the spaghetti. When the pasta is a minute away from al dente, remove the garlic cloves from the sauce. Using tongs, transfer the pasta to the simmering sauce in the pan. Stir to combine until the spaghetti is done cooking, ladling in more pasta water as needed.

  5. Divide between bowls and serve sprinkled with parsley.

Buon Appetito!

Recipe Notes:

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