Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

By 17 September, 2017

This typical, very tasty, Neapolitan pasta translates as “whore’s spaghetti” – but to understand how it got its name would take a lengthy explanation!  One thing is for certain: all the ingredients are found in most Italian pantries. You can double the amount of anchovies, if liked. 

  • Prep Time : 15 minutes
  • Cook Time : 20-25 minutes
  • Yield : 4



In a frying pan, heat the oil, add the garlic and anchovies and cook until anchovies have melted, stirring frequently.  Add the tomatoes, olives and capers and season with pepper – taste for salt, but go lightly because the olives, anchovies and capers are all salty.  Leave to simmer for 10 – 15 minutes.

Cook the pasta in a large pot of rapidly boiling salted water until ‘al dente’.  Drain well, reserving a little of the pasta cooking water (about 1/3 cup)  - add this to the ‘puttanesca’ sauce.
Toss sauce evenly through the pasta and serve immediately garnished with the parsley and lemon zest.  Freshly grated parmesan is optional.

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