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Spaghetti Puttanesca

Spaghetti Puttanesca

A Bold, flavorful Pasta dish, fast and easy to make

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 1 lb Imported Spaghetti
  • 3 Anchovies
  • 6-8 Tomatoes, Roma or Sauce tomato or 1 lg Can of Chopped or Whole tomatoes chopped
  • 1/2-3/4 cup Black Olives, Pitted chopped
  • 2 tbls Capers
  • Fresh Hot Pepper or Pepper flakes (to taste)
  • 2 tbls Extra Virgin Olive oil
  • Parmesan Cheese to taste (optional)
  • Sea Salt and Pepper to taste
  • 3 Garlic cloves
  • Large handful chopped, fresh, flat leaf parsley


  1. In a skillet large enough to finish off the pasta, add the olive oil, crush or chop the garlic cloves and add to oil, along with fresh hot pepper or pepper flakes, lightly brown the garlic on med/low heat

  2. Bring a small pot of water to boil.  Using a paring knife lightly cut an X into the bottom of each tomato, when water boils drop the tomatoes into the boiling water for 1 minute, long enough for the skin to loosen, let tomatoes cool, then peel, and seed (remove the hard light center and seeds), cut the tomatoes into 1/2" cubes.  If using crushed or whole canned tomatoes, skip this step

  3. Once the garlic is lightly browned, add the anchovies using a fork crush them into tiny pieces, add the olives and capers, stir add the chopped fresh tomatoes and cook until the tomatoes break down about 8 minutes, add the chopped parsley, adjust salt and pepper, (taste) take off the heat while you cook your spaghetti, then put back on a lively heat to finish off the pasta

  4. Add cold water to your pasta pot and bring to boil, add sea salt and pasta, cook pasta 1 minute less than indicated for al dente cooking, scoop and drain at the same time the pasta (See Pasta 101), add to the sauce.  Cook and finish off the pasta on a lively flame, if you choose to add parmesan cheese do so now.  

  5. Serve and Enjoy!