Pasta Puttanesca Recipe

Puttanesca is the quintessential “I’m worn out” feast, as it is primarily comprised of wash room staples:

Canned tomato glue

Squashed tomatoes

Canned anchovies

Bumped olives and escapades

The main slashing required is a smidgen of onion and as much garlic and parsley as you need. You turn the water on to cook the spaghetti, and when the pasta is cooked the sauce is prepared. Done and drinking lager (or doing schoolwork) quickly.

Pasta Puttanesca

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Recipe by simplyrecipes Course: MainCuisine: ItalianDifficulty: Easy


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Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic, in addition to pasta.


  • 2 tablespoons extra virgin olive oil

  • 1/2 cup finely chopped onion

  • 3 cloves garlic, finely chopped

  • 3-4 canned anchovies, chopped

  • 2 tablespoons tomato paste

  • 1/2 teaspoon red pepper flakes

  • 1 (28-ounce) can crushed tomatoes

  • 2 teaspoons dried oregano

  • 2 small small (non-pariel) capers

  • 3/4 cup (95 g) pitted olives (black or green), roughly chopped

  • 1 pound spaghetti, linguine, or fettuccine

  • Salt

  • Extra virgin olive oil for drizzling

  • 1/4 cup chopped fresh parsley


  • Heat pasta water: Bring a large pot of salted water to a boil (1 Tbsp of salt for every 2 quarts of water). While the water is heating, start making the sauce.
  • Cook onions, anchovies, garlic: Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, cook the onions until they’re soft and translucent, about 4-5 minutes.
    While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can.
    Add the finely chopped garlic and cook another minute.
  • Make the sauce: Mix in the tomato paste and cook it for 2 minutes, stirring occasionally.Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes.
  • Cook the spaghetti: When the salted pasta water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.
  • Finish the sauce: Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.
  • Serve: Drain the pasta and put in a large bowl. If you want, mix a little olive oil into the pasta so the pasta doesn’t stick together.
    Add a ladle’s worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.


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