top of page

Pasta Puttanesca

['1 pound dried spaghetti, spaghettini, or linguine fini', '5 garlic cloves, forced through a garlic press', '2 teaspoons anchovy paste', '1/2 teaspoon hot red-pepper flakes', '1/3 cup extra-virgin olive oil', '1 (28-ounce) can whole tomatoes in juice (preferably Italian)', '1/2 cup pitted Kalamata olives', '2 tablespoons drained capers', 'Pinch of sugar (optional)', '3/4 cup coarsely chopped basil']

Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.
While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
Meanwhile, purée tomatoes with juice in a blender.
Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page