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Spaghetti alla Puttanesca

October 1, 2014

Memories of Ischia, Italy.  Make this flavor filled pasta sauce in less than 30 minutes.  Surprise yourself or your guests with a taste you might think would take all day.


Spaghetti alla Puttanesca


  • 1 (28 oz. Can Diced Tomatoes
  • 1 Lg. Yellow Onion (diced
  • 4 Garlic Cloves (minced)
  • 5 Anchovy Filets (chopped)
  • 10 Black Olives (chopped)
  • 3 T. Capers (drained)
  • 1-2 T. Dried Parsley
  • 1/2 t. Red Pepper Flakes
  • 1 lb. Spaghetti


  1. Start the spaghetti water right away
  2. Saute the garlic in oil for about 10 minutes; add the onions and cook a few minutes more
  3. Add the anchovies and crush well; combine with the onions and garlic
  4. Add the tomatoes; combine with the onion mixture and heat for about 5 minutes
  5. Add in the capers, olives and red pepper flakes; heat and stir well
  6. When spaghetti is ready; drain and add to the sauce
  7. Serve immediately





Serves: 4

Recipe from











2 Comments leave one →
  1. October 2, 2014 06:20

    This would be a fantastic weeknight meal. Not that I’d complain eating it on a Saturday!

    • October 3, 2014 18:40

      Yes, even a Sunday! Fast and usual stuff from the pantry. I am waiting for a cool day to make your white bean soup with mushrooms.

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