With Puttanesca Sauce

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Ingredients for 4 people 

  • 350g Barilla┬« Spaghetti
  • 1 cloves garlic peeled and chopped
  • 1 teaspoon red pepper flakes or to taste
  • 2 anchovies, oil packed
  • 60ml tablespoons extra virgin olive oil divided
  • 300g can Italian tomatoes peeled and crushed
  • 60g kalamata olives pitted and halved
  • 1 teaspoon capers drained
  • 6 leaves Italian parsley chopped
  • 60g romano cheese grated (optional)
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  • Bring a large pot of water to a boil and season with salt
  • Saute garlic in 4 tablespoons of olive oil with anchovies and red pepper

  • Just before the garlic turns yellow add olives and capers; saute two minutes
  • Stir in Marinara sauce and 1/2 jar of water, bring to a simmer and add salt to taste

  • Meanwhile, cook pasta according to package directions
  • Drain and toss with the sauce

  • Drizzle 2 tablespoons olive oil, sprinkle with parsley before serving
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