Pasta Puttanesca

4 Servings

Cook time: 15 minutes


  • 1 can crushed tomatoes
  • 4 garlic cloves, minced
  • 4 anchovy fillets, chopped
  • 1/2 cup kalamata olives, pitted
  • 1/4 cup capers
  • 1/2 tsp crushed red pepper flakes
  • 1 lb spaghetti
  • Salt
  • Extra virgin olive oil
  • Grated parmesan for serving


  1. In a large skillet or wok over medium heat, add olive oil and garlic, cook about 1 minute until fragrant. Add anchovies, capers, kalamata olives and cook for 1 more minute. Add crushed tomatoes, and red pepper flakes. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
  2. Meanwhile, cook the pasta according to the instructions on the box until al dente. Drain the pasta and add to the sauce, tossing until coated.
  3. Serve with grated Parmesan.


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