Spaghetti Alla Puttanesca

Total Time
Prep 0 mins
Cook 0 mins


  1. If fresh tomatoes are not available, use canned Italian San Marzano tomatoes.
  2. Use 1/2 teaspoon chili flakes if chili pepper are not available.
  3. Cook spaghetti in large pot of salted water until 'al dente'.
  4. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften.
  5. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers.
  6. Stir and cook gently for 8 minutes.
  7. Discard garlic clove, add olives, and cook just until heated.
  8. Serve hot over hot cooked spaghetti.
  9. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese.


Most Helpful

I admit I added more garlic and a little more anchovy. Otherwise, I followed the recipe, using caned tomatoes (it's winter). The result--delicious pasta.

Chef Kate March 25, 2005

Since 3 oz of anchovies contains 425 mg of sodium, I would guess that 2 anchovy fillets contain about 150 mg of sodium.

Judith Boncaro January 05, 2001

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