• Pasta Grammar

Spaghetti alla Puttanesca | Authentic Italian Recipe

Updated: Aug 4

This savory pasta dish has a not-so-savory background: it was traditionally known as the food of choice for Neapolitan prostitutes! Don't let the history turn you off, though. Pasta alla puttanesca is simple to make and very delicious!


pasta-spaghetti-alla-puttanesca-recipe-authentic-traditional-italian
Spaghetti alla Puttanesca

Watch the Pasta Grammar video where we make this recipe here:




Serves 2.


For this recipe, you will need:

- 6oz. spaghetti

- 3 tbsp extra virgin olive oil

- 1 clove garlic

- 3 flat fillet anchovies

- 10 kalamata olives

- 1 tbsp capers

- 1 1/2 cup quartered cherry tomatoes

- 1 tbsp chopped parsley

- Salt


Crush the garlic clove while keeping the skin on. Add it and the olive oil into a skillet and heat on medium temperature for no more than 2 minutes. Remove the garlic and add the anchovies.



Allow the anchovies to fry for 1 minute, stirring occasionally, then add the capers, olives and tomatoes.



Meanwhile, bring a large pot of water to a rolling boil. Season it generously with two small handfuls of salt and add the pasta.



Allow the sauce to simmer for 6-8 minutes, or until the tomatoes have softened but not completely dissolved. The sauce shouldn't be watery, but if it loses too much moisture simply add a spoonful of the pasta water as needed. Salt to taste and turn off the heat until the pasta has finished cooking.


When the pasta is very al dente (usually about a minute less than the "al dente" cook time recommended on the packaging), use tongs to transfer it into the sauce. Add 1oz. (about a shot glass) of the pasta water into the sauce as well.



Stir all together over high heat for about 2 minutes, or until most of the liquid in the skillet has thickened or evaporated. Serve immediately, topped with a sprinkling of chopped parsley.


Buon appetito!



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