Spaghetti Alla Puttanesca

Total Time:
40 min
20 min
Inactive Prep:
20 min
4 servings


  • 1 pound ripe tomatoes or peeled tomatoes (if in a hurry)
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, sliced
  • 4 anchovy fillets
  • 2 ounces pitted and sliced black olives
  • 1 tablespoon salted capers, rinsed and chopped
  • Pinch crushed red pepper
  • 1 pound spaghetti
  • 1 handful fresh parsley, leaved picked and chopped
  • Kosher salt and freshly ground black pepper, to taste


Bring a large pot of water to a boil.

Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.

In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.

Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.

In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.

Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.


To stop the tomatoes from over cooking and to make peeling easier, submerge the hot tomatoes in ice water; drain.
Taste the sauce before seasoning with salt, as the anchovies and the capers play a big role in flavoring the Puttanesca.