Pasta puttanesca recipe

Published January 4, 2011 6:30PM (EST)


  • 1 28-ounce can of tomatoes
  • 2 cloves garlic, minced
  • 4 fillets of anchovies (drained canned tuna can be substituted, but the sauce will take on a different character), cut in ½-inch pieces
  • 1 tablespoon capers, or to taste
  • ½ cup sliced olives
  • 3 tablespoons olive oil, as needed
  • 1 pound dry spaghetti
  • chopped fresh parsley, if available, to taste


  1. Heat olive oil in a large skillet, add garlic. When garlic is golden and aromatic, add anchovies, then olives and capers.
  2. Add canned tomatoes, breaking up large pieces by squeezing them through your fingers, if necessary. Reduce heat to simmer.
  3. Meanwhile, boil spaghetti in plenty of salted water.
  4. Add cooked, drained spaghetti to the skillet and toss to coat. Garnish with parsley and serve.
  5. Be thankful that you have food to eat and a warm place to sleep.

By Grace Hwang Lynch

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