Pasta Puttanesca

  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m


  • ½ lb spaghetti
  • ¼ cup extra-virgin olive oil
  • 2 anchovy fillets, boneless
  • 2 clove garlic
  • ¼ teaspoon red pepper flakes
  • 1 cup plum tomatoes
  • 1 small can black olives, pitted
  • 1 tablespoon capers
  • ½ cup parsley, fresh or dried
  • kosher salt
  • freshly ground black pepper


Step 1

Bring a large pot of salted water to a boil. Cook pasta until al dente, meaning it still has a slight toothy bite to it. Drain and keep warm.

Step 2

While the pasta is cooking, heat the oil in a large skillet on medium-high heat. Drain the anchovies and coarsely chop. Mince the garlic and add to the skillet with the anchovies and red pepper flakes, also known in Italian as peperoncino. Cook for several minutes until the anchovies dissolve.

Step 3

Chop the tomatoes and add with their juice, then add the olives and capers. Stir and simmer for about 10 minutes until the sauce reduces slightly and thickens.

Step 4

Add the spaghetti to the sauce and toss to coat. Add the minced parsley and season with salt and pepper. To serve, gently toss and divide among plates.

Recipe Type: ,

Daniella Malfitano is a Chef, traveler, and lover of all things food. You can hear Daniella every week on the syndicated radio program “On The House” which is broadcasted nationally by over 300 radio stations. In addition Daniella is the host of the television program “Delicious Discoveries with Daniella Malfitano” on the PBS network KIXE. Tune in each Saturday as she highlights the local farms, ranches, vineyards, orchards, markets and more throughout your hometown. She’ll lead you from the source to the main course and show you all of the local delights of your neighborhood through its food.

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Recipe Comments

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