Spaghetti alla puttanesca are a traditional Neapolitan dish, famous for its bold, Mediterranean flavor. With tomato, olives and capers, it captures the scents of southern Italy in a simple yet characterful sauce.
Bring a large pot of salted water to a boil and cook the spaghetti al dente according to the time indicated on the package.
In a frying pan warm the extra virgin olive oil with the garlic; add a pinch of chili if desired and the anchovy fillets.
Add the well-rinsed capers and the pitted black olives, and let them infuse for a few minutes.
Add the tomato passata (or crushed peeled tomatoes) and cook the sauce for about 10-15 minutes, adjusting the salt.
Drain the pasta, reserving some of the cooking water; transfer the spaghetti to the pan with the sauce and, if necessary, add a ladle of the cooking water to combine.
Stir carefully so the pasta absorbs the sauce well and finish with a sprinkle of parsley.
Serve the spaghetti immediately while hot, garnishing with fresh basil and grated Parmesan if desired.
Pot
Frying pan
Colander (drainer)
Ladle
Wine pairing
A quick, aromatic first course with a bold character that brings the most authentic Mediterranean flavors to the table.
Italia, Campania
| Energy (kcal) | 461.59 |
| Carbohydrates (g) | 8.88 |
| of which Sugars (g) | 2.64 |
| Fat (g) | 45.37 |
| of which Saturates (g) | 6.65 |
| Protein (g) | 4.61 |
| Fiber (g) | 0.75 |
| Sale (g) | 0.15 |
