Spaghetti Puttanesca

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1/4 cup olive oil
4 cloves garlic, chopped
1 3/4 lb. tomatoes, peeled, seeded, chopped
1/4-1/2 teaspoons crushed red pepper flakes
3 tablespoons drained capers
1 cup pitted black olives
3/4 cup chicken broth or water
1-oz. can of anchovy fillets, drained, chopped
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 lb. dried spaghetti




In a medium saucepan, heat the oil over low heat and cook the garlic for 1 minutes, without browning. Add the tomatoes, red pepper flakes, capers, olives and broth or water. Bring to a boil and cook over medium heat, covered, for 20 minutes. Remove the cover and simmer for another 25 minutes. Once the sauce is cooked, mix in the anchovies, basil and parsley.

Bring a large saucepan of salted water to a boil. Add a splash of oil to stop the pasta from sticking and cook the pasta according to the manufacter's instructions. Drain and toss with the hot sauce and serve.


Active Time:  10 Minutes
Total Time:  55 Minutes
Yield:  4 Servings

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