Sunday, June 16 2024

Spaghetti alla Puttanesca is a typical first course in the Italian tradition, especially in Neapolitan cuisine, where they are also simply called “aulive e cchiapparielle” or, olives and capers.

In fact, Sugo alla Puttanesca is prepared mainly with these two ingredients and tomato.

In the recipe for Roman Pasta alla Puttanesca anchovies are also added, but today we will prepare together the original recipe for Spaghetti alla Puttanesca which is without anchovies.






  • 1 Can Diced Tomatoes
  • 1 tbsp Capers Under Salt (Before using them, whash and cry them)
  • 2+ 1/2 oz Black Olives
  • 2 Garlic Cloves, Pealed and Cut in Half
  • Crushed Red Pepper to taste (optional)
  • About 5 tbsp of Extra Virgin Olive Oil, to Coat the Pan
  • salt and pepper to taste
  • 1 pound Spaghetti pasta




Put the water to cook the spaghetti to boil and start with the sauce.

In a fry pan, over medium heat, place the olive oil, garlic and red pepper.

Before the garlic starts to brown, add the olives and the capers (washed and dried), cook a few minutes.

Add the tomato, stir and cook about 5 minutes or until ready.

Add the drained pasta and cook, stirring, about 1 to 2 minutes.

Serve the Spaghetti alla Puttanesca hot with some chopped parsley to garnish (optional).


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