Spaghetti Puttanesca

(serves 7)

¾ cups Extra Virgin Olive Oil

8 Garlic cloves (whole)

4 Anchovy Filets – chopped very fine and smashed 

¼ tsp. Red pepper flakes 

4 tbsp. Non-pariel Capers – Preferably not in salt, but if so rinse well. 

10 Basil Leaves – chopped 

2 28oz. Cans Whole Peeled Tomatoes- crushes by hand

2 cups Gaeta or Kalamata Olives – pitted and chopped roughly 

Salt & Pepper to taste 

2 lbs. Spaghetti 


Boil the pasta water and add salt. 

In a frying pan heat the olive oil on a low flame. Add the garlic and the red pepper flakes and sauté until the garlic gets cooked through. Make sure it’s a very low flame as you almost want the garlic and the red pepper flakes to infuse the olive oil. Once the garlic is cooked, remove from the pan and smash with a fork. Meanwhile, add the anchovy, cook for about five minutes until they almost begin to disappear into the oil. Add the capers, and sauté for another minute. Add the basil and cook for another minute. Put the garlic back to the pan.  Then add the tomatoes. Cook the sauce for about 5 minutes then add your olives and fresh basil. Cook for 10 minutes. Add salt and pepper to your taste. Cook your pasta. Once it is drained add the pasta to the sauce and combine well. Top with some freshly grated cheese and serve.

Print Recipe