Spaghetti alla puttanesca
How to make it at home: Spaghetti alla puttanesca — ingredients, steps, safety tips.
Time: 30 minutes · Yield: 4 servings
Ingredients
- 400 g spaghetti (or linguine)
- 400 g peeled tomatoes (or 500 g ripe cherry tomatoes)
- 100 g pitted black olives (e.g. Gaeta)
- 2 tbsp salted capers
- 2 garlic cloves
- 1 dried chilli
- 4 tbsp extra virgin olive oil
- Chopped parsley or a pinch of dried oregano
- 3 anchovy fillets (optional)
- Salt
Method
- Rinse the salt off the capers, halve the olives and slice the garlic.
- Warm the oil with the garlic and chilli over low heat for about 2 minutes; if using anchovies, melt them in the oil.
- Add the crushed tomatoes and simmer for 10–15 minutes.
- Add the olives and capers for the last 2–3 minutes.
- Cook the spaghetti al dente in lightly salted water, toss with the sauce and herbs, and serve.
Tips
- There is no official recipe; this is the common Neapolitan version. Anchovies are often added in Lazio and elsewhere.
- Olives, capers and anchovies are salty, so salt with care. Cheese is usually not added.
Related topics
🍅 Spaghetti alla puttanesca · Spaghetti · Linguine · 🫒 Olive oil
Sources
Servings: 4
Themes
🥛Types of milkFrom cow to reindeer: composition, benefits, value🧀Cheeses of the worldParmesan, feta, bryndza, sulguni and more🥣Fermented milk productsKefir, yogurt, kumis, matsoni, skyr🌍Dairy traditionsRegions, peoples and their dairy products🐄Dairy animalsWhich animals are milked and how their milk differs🚚The journey of milkFrom pasture to shop — step by step❤️Milk and healthCalcium, lactose, allergy, benefits and risks👷JobsWho works with milk🗺️Map of traditionsWorld regions, peoples and their products on a map⚖️ComparisonsKefir or yogurt, sour cream or cream, and more🍳RecipesCottage cheese, yogurt, ghee, paneer, butter — at home📜History of milkFrom domestication to Tetra Pak🫒OlivesVarieties, oil, table olives, regions and traditions🥃SpiritsWhisky, brandy, rum, liqueurs: how they are made, what the label says, which traditions