Ingredients for Puttanesca sauce

  • 28 oz crushed tomatoes

  • 6 oz black roasted olives

  • 6 fillets of boneless anchovies

  • 2 tbsp capers

  • 3 garlic cloves (minced)

  • 1 ½ oz extra virgin olive oil

  • 1 tsp salt

Ingredients for Pasta

  • 14 oz spaghetti

  • 1 tbsp salt

  • water

  • 4 tbsp pecorino calabrese or romano cheese

Directions for Puttanesca sauce

  1. Rinse the capers under running water to remove the excess salt, then dry them out placing them on a paper towel.

  2. Place a large sautee’ pan with the extra virgin olive oil on medium heat burner.

  3. Add the minced garlic, the red pepper flakes, and the anchovies and cook for about a minute without burning the garlic.

  4. Add the black olives and capers, and cook for another minute stirring the mixture, and gently breaking up the anchovies until those disappear.

  5. Slowly add the crushed tomatoes, the dried oregano, and the salt, and cook the sauce for about 15 minutes on medium/low heat; if the sauce is getting too thick, you can add about two ounces of hot water.

    If tomatoes are in season, you can make a good sauce using fresh chopped tomatoes instead of crushed tomatoes in a can. 

Directions for Spaghetti

  1. Fill a pasta pot 3/4 full of water, bring to a rolling boil, and add 1 Tbsp of salt.

  2. Add the spaghetti and cook them “al dente” (still firm when bitten).

  3. Drain the water, add the cooked spaghetti into the sauce, and cook for another 30 seconds, just long enough to mix all the flavors.

  4. Plate the spaghetti and sprinkle the pecorino cheese on top.

    Eat your “Spaghetti alla Puttanesca” immediately! Pasta doesn’t wait!

Wine recommendations:

  1. Primitivo - Puglia

  2. Nero d’Avola - Sicilia

  3. Negroamaro - Puglia

  4. Ciro’ Librandi Duca San Felice - Calabria