Spaghetti Puttanesca

Thought to have originated in Naples, black olives and capers make Puttanesca stand apart.






For pasta water


Spaghetti, dried

450 g / 1 lb


Olive oil, extra virgin

60 g

60 mL / ¼ cup

Garlic, minced

9 g

3 cloves

Anchovy, fillets


3 fillets

Tomatoes, diced, canned

800 g / 28 oz 

1 can

Black olives, preferably kalamata, halved 

90 g 

½ cup

Capers, drained & rinsed 

30 g

¼ cup


To taste


Black pepper, freshly ground  

To taste


Oregano, dried 

2 g

1 tsp

Red pepper flakes 

1 g

½ tsp 

Parsley, chopped 

7 g

2 tbsp 


  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until a few minutes before al dente. Drain pasta and return to pot.
  2. In a large skillet, heat olive oil over medium-high heat. Add garlic and saute until aromatic, about 2 minutes.
  3. Add anchovies to skillet and use a fork to break them up. Stir in crushed tomatoes, black olives and capers. Season with salt, black pepper, oregano and red pepper flakes. Lower heat to medium-low and cook for 15 minutes, stirring occasionally.
  4. Add parsley to sauce and stir. Add half the sauce to the spaghetti in the pot and cook over high heat for about a minute, tossing spaghetti with sauce.
  5. Divide pasta evenly among four bowls and add a spoonful of extra sauce on top.


  • Any long pasta noodle you have will work in this recipe
  • Garnish pasta with grated Parmesan or Pecorino cheese if desired
  • Add up to 6 anchovies, depending on your taste preference