Spaghetti alla Puttanesca ___

Spaghetti alla Puttanesca


For the Pasta:

  • 1 pound Spaghetti
  • 0.25 cup extra virgin olive oil
  • 0.5 cup black olives pitted and cut in large chunks
  • 28 ounces peeled tomatoes cut into large chunks
  • 6 fillets of anchovies in oil
  • 1 ounce capers cut in large pieces
  • 5 cloves of garlic
  • peperoncino
  • salt


Saute` the garlic in olive oil. Once the garlic turns golden remove it from the oil.

Add the anchovies to the oil and after two minutes add the capers and the olives. Add peperoncino, as desired.

Cook for an additional 3 minutes at medium to high 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.