Spaghetti Puttanesca

Spaghetti Puttanesca, which originated from Naples, is one of those pasta dishes with red sauce. But unlike some spaghetti types, Puttanesca is a sauce that is not dependent on seasonal ingredients. The dish’s interesting name was said to have originated from the phrase, Pasta alla Puttanesca, which means “pasta the way a whore would make it.”


– 1 pound of spaghetti noodles
– 2 tablespoons of light olive oil
– 8 pieces of anchovy fillets
– 3 garlic cloves, crushed
– ½ cup of crushed black olives
– 1-2 cans of crushed tomatoes (8 oz.)
– 1 teaspoon of oregano
– ¼ cups of capers
– Chopped parsley
– red pepper flakes
– salt

How to Cook:

1. Heat two tablespoons of olive oil in a large saucepan. Turn the stove to medium-heat and sauté the anchovies and garlic. Make sure not to overcook.

2. Add the tomatoes, salt and oregano. Bring mixture to a boil and simmer for around 20 minutes.

3. While waiting for the mixture to simmer, cook the spaghetti noodles until al dente.

4. Add the rest of the ingredients into the sauce and cook mixture for two minutes. Put the noodles in then turn off the stove.

5. Put some extra virgin olive oil then serve.

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