Spaghetti alla Puttanesca
Prep time
Cook time
Total time
Serves: 6
  • 1 pound dried spaghetti
  • ¼ cup olive oil
  • 4 cloves of garlic, finely chopped
  • ½ teaspoon red pepper flakes
  • 4 to 6 anchovy fillets, finely chopped (optional)
  • ½ cup black olives, sliced or whole
  • 2 tablespoon capers
  • 1 (28 ounces) can crushed tomatoes
  • Salt and freshly ground pepper, to taste
  • ½ cup chopped parsley
  1. Bring a pot of water to boil. When boiling, season generously with salt and cook the pasta according to package instructions, stirring occasionally, until al dente.
  2. While the water is boiling/pasta is cooking, make the sauce. In a large skillet, heat the olive oil over medium heat, and sauté the garlic, anchovies (if using) and red pepper flakes until garlic is golden and fragrant, about 2 minutes. Add the olives and capers and stir to combine.
  3. Add the crushed tomatoes and lower the heat, bringing to a bare simmer. Cook for about 10 minutes or until the pasta is ready. Season with salt and freshly ground pepper to taste. Add about ⅔ of the parsley and toss to combine.
  4. When pasta is al dente, transfer it to the sauce using tongs. Reserve a little of the cooking water.
  5. Toss the pasta with the sauce, adding a bit of the cooking water if necessary.
  6. Garnish the dish with the remaining chopped parsley and serve immediately, with Parmigiano Reggiano on the side.
Recipe by Olivia's Cuisine at