Cookbook Profile

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.


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.


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This page created January 2010