Spaghetti Puttanesca

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Pasta Puttanesca originated in Naples, Italy and is rumoured to have first been made by prostitutes to lure clients. Whether or not that's true, it is an incredibly tasty dish and super easy to make.

Time 40 mins
Servings 4





  • For pasta water Salt
  • 1 lb Spaghetti


  • ¼ cup Olive oil , extra virgin
  • 3 cloves Garlic, minced
  • 3 fillets Anchovy, fillets
  • 1 28 oz Tomatoes, crushed, canned
  • ½ cup Black olives, halved
  • ¼ cup Capers
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 1 tsp Oregano, dried
  • ½ tsp Red pepper flakes
  • 2 tbsp Parsley , chopped


  • Bring a large pot of salted water to a boil. Add pasta and cook until a few minutes before al dente. Drain the pasta and return to pot.
  • In a large skillet, heat olive oil over medium-high heat. Add garlic and saute until aromatic, about 2 minutes.
  • 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.
  • 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.
  • 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