Spaghetti alla puttanesca

Spaghetti alla puttanesca


377 people made this

About this recipe: Tomatoes and garlic are simmered with anchovies, capers, olives and dried chillies in this Italian pasta sauce.


Serves: 4 

  • 1/2 (500g) pack spaghetti
  • 100ml (4 fl oz) olive oil
  • 3 cloves garlic, minced
  • 375g (13 oz) chopped tomatoes, pushed through a coarse sieve
  • 4 anchovy fillets, rinsed and chopped
  • 2 tablespoons tomato purée
  • 3 tablespoons capers
  • 20 Greek olives, pitted and coarsely chopped
  • 1/2 teaspoon dried crushed chillies

Prep:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Cook spaghetti according to package instructions; drain and set aside.
  2. Heat oil in a frying pan over low heat. Add garlic, and sauté until golden. Add sieved tomatoes, and cook 5 minutes.
  3. Stir in anchovies, and then tomato purée. Add capers, olives and chillies. Cook 10 minutes, stirring occasionally.
  4. Toss spaghetti with sauce, and serve.

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Reviews (6)


Altered ingredient amounts. This recipe allows you to enjoy a puttanesca that is finer than any we've enjoyed at many top Italian restaurants. Try it with a good wine for optimum enjoyment. Feel free to cut back on the olive oil. We used 2 TBS and will use less next time around. We'll enjoy this dish again and again. - 21 Jul 2008


Something else. I made this recipe for a dinner party for 9 people. All of them raved about the sauce. I did not push the tomatoes through a sieve, but left them chopped coarse. Added a few chopped sundried tomatoes, which helped to thicken the sauce a bit. Made a nice addition, but the sauce would have been fine without them. I also scaled back the olive oil a bit. Overall, a great recipe. I can't wait to serve it again! - 21 Jul 2008


Simply delicious!!! Just sprinkle a bit of cheese on top and it's ready to serve. - 02 Feb 2014

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