Spaghetti Anchovy Puttanesca

Spaghetti Anchovy Puttanesca

Makes 2 cups (500 mL)


Most sauces are made with the harvest from the garden. This off-season favorite from Naples is made with the bounty of a good Italian market.

I don't add salt to this pasta sauce because the anchovies are salty enough.

  • 2 tbsp extra virgin olive oil 25 mL
  • 3 cloves garlic, minced
  • 2 tbsp chopped Italian flat-leaf parsley 25 mL
  • 1/2 tsp hot pepper flakes 2 mL
  • 1 can (28 oz1796 mL) diced tomatoes with juice
  • 1/2 cup whole black olives, coarsely chopped 125 mL
  • 1 tbsp capers, drained 15 mL
  • 3 anchovy fillets
  • 1/4 cup freshly grated Parmesan cheese 50 mL

In a skillet, heat oil over medium heat. Add garlic, parsley and hot pepper flakes and saute, about 2 minutes. Add tomatoes with juice and bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid has almost evaporated, about 30 minutes. Stir in olives, capers and anchovies and heat through. Garnish with Parmesan cheese.

  • from:
    500 Best Sauces, Salad Dressings, Marinades & More
  • by George Geary
  • Robert Rose Inc. 2009
  • $24.95/paperback original; 16 full-color photos
  • ISBN-10: 0778802272
  • ISBN: 978-0-7788-0227-3
  • Recipe reprinted by permission.

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This page created January 2010


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