Puttanesca Recipe
spaghetti, capers, black olives, anchovies, tomato sauce, red chili
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Garnish
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring salted water to a boil.
- 2
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente.
- 3
Drain Pasta
Once cooked, reserve a cup of pasta water and then drain the spaghetti.
Making the Sauce
- 4
Heat Oil
In a large skillet, heat the olive oil over medium heat.
- 5
- 6
Add Anchovies
Add the anchovy fillets to the skillet, breaking them down with a spoon until they dissolve.
- 7
Add Chili Flakes
Stir in the red chili flakes for a spicy kick.
- 8
Add Tomatoes
Pour in the canned tomatoes and let simmer for about 10 minutes, stirring occasionally.
- 9
Add Capers and Olives
Add the capers and sliced black olives to the sauce, mixing well.
- 10
Season Sauce
Season with salt and black pepper to taste.
- 11
Combine Pasta and Sauce
Stir the drained spaghetti into the sauce, adding reserved pasta water as needed to achieve desired consistency.
Serving
- 12
Plate the Pasta
Serve the pasta in bowls, garnished with fresh parsley and grated Parmesan cheese.
