Spaghetti alla Puttanesca

    (411)
    40 mins

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


    373 people made this

    Ingredients
    Serves: 4 

    • 500g spaghetti
    • ½ cup 125ml) olive oil
    • 3 cloves garlic, crushed
    • 1 tin (410g) chopped tomatoes
    • 4 anchovy fillets, rinsed and chopped
    • 2 tablespoons tomato purée or tomato paste
    • 3 tablespoons capers
    • 20 kalamata olives, pitted and coarsely chopped
    • ½ teaspoon dried crushed chillies, or to taste

    Directions
    Prep:10min  ›  Cook:15min  ›  Extra time: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 cook gently until golden. Add tomatoes and cook 5 minutes.
    3. Stir in anchovies, tomato purée, capers, olives and chillies. Cook 10 minutes, stirring occasionally.
    4. Toss spaghetti with sauce, and serve.

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    Reviews and ratings
    Global ratings:
    (411)

    Reviews in English (303)

    by
    255

    Made this last night and it was unbelievable. I used a 24 oz. can of crushed tomatoes. Put a whole can of anchovies (drained), capers, and olives in the mini chopper and added that to sauce. In just 30 minutes, the sauce was done and the house smelled like an italian restaurant. My husband couldn't believe I made "homemade" sauce that quickly. This is truly wonderful.  -  10 Aug 2006  (Review from Allrecipes US | Canada)

    by
    171

    Ay yo! This is a great puttanesca sauce!!! Took a break from the usual Sunday gravy and made this...loved it! I made a whole pound of macaroni...so I doubled the recipe. I followed it pretty close except I used two 14.5oz cans of diced tomatoes and and 8oz can of tomato sauce instead of using the sieve, and I used half kalamotta and half greek olives. Those of you who think there is too much olive oil...that's what puttanesca is supposed to be like. It is not supposed to be tomatoey and sweet like marinara. Puttanesca should be bitter and spicy...and that's just what this is. Thanks for an incredible recipe! This one goes into my rotation. And oh yeah, and thanks for the gut...a pound I ate in two days!  -  26 Feb 2007  (Review from Allrecipes US | Canada)

    by
    124

    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 keeper of a recipe. I can't wait to serve it again!  -  22 Jan 2003  (Review from Allrecipes US | Canada)

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