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Pasta Puttanesca

servings:Makes 4 large servings
prep time:
10 minutes
cook time:
20 minutes
total time:
30 minutes


  • 1 lb. spaghetti, linguine, or other thin dried pasta
  • 2 cans (2 lbs. 3 oz each) peeled Italian plum tomatoes
  • 1/4 cup olive oil
  • 1 tsp oregano
  • 1/8 tsp dried red pepper flakes, or to taste
  • 1/2 cup tiny black Nicoise olives
  • 1/4 cup drained capers
  • 4 garlic cloves, peeled and chopped
  • 8 anchovy fillets, coarsely chopped
  • 1/2 cup chopped Italian parsley, plus additional for garnish
  • 2 tsp salt
Pasta Puttanesca photo


  • 1

    Bring 4 quarts of water to boil in a large pot. Add salt and stir in the spaghetti. Cook until tender but still firm. Drain immediately when done and transfer to 4 heated plates.

  • 2

    While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible.

  • 3

    Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.

  • 4

    Reduce the heat slightly and continue to cook for a few minutes, or until the sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional chopped parsley.



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