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Pasta Puttanesca

Pasta Puttanesca Recipe

  • Total Time: 35 mins
  • Yield: 4-6 1x


  • 2 tablespoonsextra-virgin olive oil
  • 1 clove garlic, chopped
  • 6 anchovy fillets, chopped
  • pinch of crushed red pepper
  • 1 35 oz can imported italian plum tomatoes, crushed with their juices
  • 1 tablespoon capers
  • 12 gaetta olives, pitted
  • 1/2 teaspoon oregano
  • 1 pound spaghetti or linguine


  1. Heat olive oil in a large sauté pan over medium high heat. Add garlic, anchovy, and red pepper cook until garlic is lightly browned.
  2. Crush tomatoes and add with juices. Fill the empty tomato can 1/4 of the way with water and pour into the pan. Bring to a boil, stirring occasionally, then reduce to a simmer.
  3. Add capers, olives, and oregano. Cook at a simmer for 20 minutes, until sauce thickens.
  4. While the sauce is cooking bring a pot of generously salted water to a boil. Add the pasta and cook uncovered over high heat until al dente.
  5. Drain pasta, toss with sauce and serve.
  • Prep Time: 10 mins
  • Cook Time: 25 mins