Spaghetti alla Puttanesca Napoletani

Spaghetti alla Puttanesca Napoletani, according to legends, this dish was  made by busy ladies for their husbands after a long day of work as it was very quick to make and yet very tasty and a little spicy!


For 4 Person(s)

For the Spaghetti:

  • 1 pound spaghetti
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup black olives pitted and cut in large chunks
  • 28 ounces peeled tomatoes cut into large chunks
  • 1 tablespoons capers cut in large pieces
  • 5 cloves of garlic
  • peperoncino (hot pepper)
  • salt


    Saute` the garlic in olive oil until it is lightly colored.
    Add the capers and the olives. Add peperoncino, as desired.
    Cook for an additional 3 minutes at medium to heat and then add the tomatoes and salt.
    Cook for about 10 minutes al low heat.
    Meanwhile, cook spaghetti Al Dente, when ready, pour spaghetti into sauce, toss for 1-2 minutes and serve.




Saturday, 27 July 2019
The recipe is totally incomplete! Puttanesca starts by adding oil to a sauté pan and then adding sm...
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- Spacemd
Sunday, 25 February 2018
A Delicious quick and easy sauce. We really enjoyed it. Thanyou for providing the recipe on your sit...
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- Lipsys
Thursday, 14 December 2017
Jan, in Naples it is done without anchovies. In Rome it is dome with anchovies! - rossella rago
Thursday, 14 December 2017
Exactly how my Nonna Lucy made hers. Anchovies, she didn't use in her sauces. She kept her recipes s...
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- dragonhealer
Thursday, 08 September 2016
Puttanesca is done with Anchovy or Anchovy Paste to my recollection. Add that and this recipe would...
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