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Spaghetti Puttanesca

Spaghetti alla puttanesca

  • Author: Silvana
  • Total Time: 20 minutes
  • Yield: 4 portions 1x


This great Italian classic is easy to make and ready in just 20 minutes, making the ideal last-minute dinner, as well as a tasty main course for your family and friends.


  • 360cgr of spaghetti, bucatini, or penne
  • 1 can of chopped tomatoes
  • 2 garlic cloves, finely chopped
  • 100 gr of black olives (Gaeta or Kalamata)
  • 50 gr of capers
  • 4 anchovy fillets (optional)
  • 2 tbsp of extra-virgin olive oil
  • 1 tiny pinch of crushed chilli
  • Salt to taste


  1. To make a delicious puttanesca sauce, start by slowly heating the oil, the crushed garlic and the chilli in a non-stick deep pan. After about 5 minutes, add the anchovy fillets, if using, and cook until they melt.
  2. Stir in the capers and the olives, and cook at medium heat for another 5 minutes, stirring occasionally.
  3. Add the canned tomato, raise the heat and bring to boil. Lower the heat as soon as the sauce starts to bubble, and simmer for 10–15 minutes. Salt to taste.
  4. Meanwhile, in a large pot, bring salted water to boil. Cook the pasta of your choice according to the instruction. When cooked, before draining it, save a ladleful of its cooking water.
  5. Drain the pasta al dente and tip it in the pot with the sauce. Add the ladleful of the cooking water, and sauté for a couple of minutes, until the water has evaporated. Serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pasta
  • Cuisine: Italian
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