Pasta alla Puttanesca

Originally from the region between Naples and Rome, it is considered a very easy recipe, but with a very characteristic and exquisite taste. Nowadays it’s a staple in Italian cuisine…

Ingredients (for 2)

  • spaghetti (about 180 gr or 6 oz)
  • 1/3 cup black olives
  • 1/3 cup canned anchovies
  • 1 tbsp capers
  • 1/2 can tomato sauce
  • 1 garlic clove
  • 1/2 tsp chili powder
  • 2 tbsp olive oil


  • Take a heavy iron casted skillet or non-stick pan and bring oil to medium heat
  • Add chilli powder and crushed garlic, and sauté for 1-2 minutes; then discard the garlic
  • Add the tomato sauce and a little bit of water, cover with a lid and simmer for 10 minutes
  • Wash and add capers, pitted black olives and drained anchovies; stir well
  • Cook uncovered at medium heat for 5-6 minutes
  • In the meantime, cook the pasta in boiling salted water according to package directions
  • When “al dente”, drain the pasta in a colander and add it to the skillet
  • Toss well and serve!

Tips from the Chef

  • Add some hot water to the sauce if it gets too thick during cooking
  • You can add some freshly chopped parsley on top, just before serving
  • Use limited salt for cooking the pasta because the ingredients are already quite salty!