Spaghetti Alla Puttanesca

Total Time
8mins
Prep 0 mins
Cook 0 mins

Directions

  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.

Reviews

(2)
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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