Spaghetti Ala Putanesca

Spaghetti Ala Putanesca


(4 votes) 4 4

You can either serve the flavorful sauce over the bed of spaghetti or mix it in well.

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Serving Size / Yield

5 Servings


  • 1-1/2 Tbs. olive oil
  • 3 cloves garlic, minced
  • 3 anchovy fillets, chopped
  • 1 can (14 oz.) Italian plum tomatoes, including liquid
  • 5-6 Oil Cured Black Olives, pitted and sliced in half
  • 5-6 Sicilian Green Olives, pitted and sliced in half
  • 5-6 Kalamata Olives (or Greek Black Olives), pitted and sliced in half
  • 3-4 Pepperonccini, sliced
  • 2 tsp. of capers
  • Crushed Red Pepper to taste-
  • Fresh (or dried) Oregano to taste-
  • Fresh (or dried) Basil to taste-
  • 1 lb. spaghetti
  • Chopped Italian flat-leaf parsley

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In a skillet, heat oil. Add garlic and anchovies, and cook over low heat until anchovies dissolve. Add olives, capers & pepperonccini and sauté for a few more minutes. Add a splash of dry white wine. Chop tomatoes, add the tomatoes and spices to skillet, and cook for 5 minutes. Cook spaghetti according to package directions and drain. Mix in sauce or serve on top. Sprinkle with chopped parsley and serve immediately.

Reviews (1)

  • Liked this a lot. It is different from my recipe, so now I have two to go to when I want to make this. Thanks

    Flag as inappropriate mairwa  |  October 19, 2009

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