Cookstr.com

Spaghetti alla Puttanesca

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This racy, earthy dish is a specialty of raucous, colorful Naples. There are (perhaps aptly) hot and cold versions of spaghetti alta puttanesca. Here is the hot.

6 SERVINGS

Cooking Methodsauteeing

CostModerate

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, kosher, lactose-free, peanut free, soy free

Mealdinner

Moodblue, tired

Taste and Texturehot & spicy, savory, sharp, spiced, umami

Type of Dishpasta

Ingredients

  • 1 can (28 ounces) plum tomatoes in their own juice, or crushed plum tomatoes
  • 3 tablespoons virgin olive oil
  • 3 large cloves garlic, cut into pieces
  • 1 small red or yellow bell pepper, cored, seeded, and diced
  • 3 tablespoons chopped fresh Italian parsley leaves
  • ½ teaspoon dried oregano or 1 teaspoon fresh oregano
  • 3 anchovy fillets (the variety packed in olive oil), cut up
  • 3 tablespoons sharp-flavored black olives (such as Gaeta, Nicoise, or Kalamata) sliced off the pit
  • ½ teaspoon red pepper flakes
  • 1 tablespoon capers
  • salt to taste, plus 1½ tablespoons salt, for cooking pasta
  • 1 pound spaghetti

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password