Pasta with Tomatoes, Olives, Anchovies and Capers

Spaghetti with tomatoes, olives, anchovies and capers, that is the “Puttanesca” sauce, is a first course from the traditional Puglia cuisine.


  • 14 oz spaghetti
  • 17 oz tomato pulp
  • 2 cloves of garlic
  • 6 tablespoons of extra virgin olive oil
  • spicy hot chili pepper
  • 2 teaspoons of capers
  • 6 small fillets of anchovies in oil
  • salt to taste

4 servings

How to Make the Puttanesca Pasta Recipe


  • Bring salted water to a boil. D not exaggerate with salt since the ingredients you will add are quite salty.
  • Fry garlic and chili in a frying pan with oil.
  • As the garlic is slightly golden, add the anchovy fillets first, then the tomato pulp. Crush the tomatoes with a fork so that they release the juice and let them cook over a slow heat for about 15 minutes until they begin to dry.
  • When the water is boiling, cook the spaghetti.
  • Meanwhile, remember to remove the garlic cloves, if you only like the smell, add capers and black olives.
  • Cook a few minutes more.
  • Drain the spaghetti “al dente”, and add them into the sauce. Leave on the fire one more minute to make them mix well with the sauce.

Serve with a glass of red wine.

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