Spaghetti Puttanesca

By: Chef Lorenzo Boni

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Originating in Campania, the Italian region of Naples in the mid-20th century (where pizza originated), Puttanesca is a pasta dish made with olives, capers, garlic, extra virgin olive oil, tomatoes and fresh parsley. Though there are many theories on how the name came to be, one thing is certain: all it takes is a few minutes to prepare this delicious traditional Italian meal, and only a couple of ingredients are needed to pull out the key flavours of Campania. 
 

Ingredients 4 Number of Servings

1 box Barilla spaghetti
2 tbsp. capers in salt soaked in hot water with salt for 30 minutes 
6 tbsp. EVOO
3 oz. Kalamata olives
2 cloves garlic, chopped
2 tbsp. Italian parsley, chopped
1 medium, deseeded chopped chili pepper 
1 28 oz. can peeled tomatoes
6 anchovy fillets 
Salt and pepper


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Instructions

  • In a medium size pan, sauté garlic in oil until light golden.
  • Add capers, chili pepper and olives and cook for 2 more minutes.

  • Add anchovies.
  • Stir in the tomatoes, smash with a wooden spoon in the pan and cook for 10 minutes.
  • In the meantime, cook pasta according to directions on the box.
  • Mix and cook the tomatoes for 2 more minutes, adjust with salt and pepper.
  • Drain pasta and add to the sauce. Toss for 1 minute.
  • Serve with chopped parsley sprinkled on top. 
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