Spaghetti alla Puttanesca


  • Spaghetti
  • Olive oil
  • An onion
  • Garlic
  • Capers 
  • Olives (pitted)
  • Jarred anchovies in oil
  • Cheese if you want it


    1. Rinse the capers to get the excess salt off of them.
    2. Chop up an onion, chop up the capers and chop up the olives (us as much or little as you want that's what cookings all about)
    3. Boil some water, once it's boiling make it salty like the sea and add the spaghetti.  I usually cook it for exactly what it says on the bag for al dente. In this case though I cook it 2 minutes less than the bag says and finish the last 2 minutes in the sauce. 
    4. In a medium-hot pan add the anchovies, I usually use a 50g jar.  They will liquify completely and just become part of the sauce.
    5. Add some olive oil a couple whole peeled garlic cloves, and the onion, saute until the onions are translucent.
    6. Add the chopped olives and capers, fry it all for a while to blend the flavors.
    7. Add a can of tomatoes, we use whole peeled but can use chopped or stewed too.
    8. Let it all cook up together while the pasta boils.
    9. When the pasta is finished add 2 ladlefuls of the pasta water before dumping it. 
    10. Remove the garlic.
    11. Add the pasta to the pan with the sauce and let it boil up together for the last 2 minutes.
    12. Eat.

Notes:  This is one of my favorite, easy, quick pantry pastas.  I always have all these ingredients on hand.  Its a household go to for us after a busy day.

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