Spaghetti alla Puttanesca

READY IN: 45mins
YIELD: 2-3




  • Drain tomatoes and reserve liquid.
  • Sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
  • Do not over brown the garlic.
  • Add tomatoes and ½ cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
  • Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
  • If the sauce becomes too dry add more tomato juice a little at time.
  • During the last 5 minutes of cooking time add basil and parsley, finish cooking.
  • Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
  • Read package directions for spaghetti to determine cooking time.
  • Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
  • Drain the pasta well.
  • Add pasta to sauce pot, combine and cook for another minute or two.
  • Move spaghetti to service plates.
  • Sprinkle with grated Romano or Parmesan.