Spaghetti alla Puttanesca Napoletani ___

Spaghetti alla Puttanesca Napoletani


For the Spaghetti:

  • 1 pound spaghetti
  • 4 tablespoons extra virgin olive oil
  • 0.5 cup black olives pitted and cut in large chunks
  • 28 ounces peeled tomatoes cut into large chunks
  • 1 tablespoons capers cut in large pieces
  • 5 cloves of garlic
  • peperoncino (hot pepper)
  • salt


Saute` the garlic in olive oil until it is lightly colored.
Add the capers and the olives. Add peperoncino, as desired.
Cook for an additional 3 minutes at medium to heat and then add the tomatoes and salt.
Cook for about 10 minutes al low heat.
Meanwhile, cook spaghetti Al Dente, when ready, pour spaghetti into sauce, toss for 1-2 minutes and serve.