Spaghetti alla puttanesca

author: postbellum Easy and delicious italian dish. Spaghetti alla puttanesca entice you for the savory sauce that surrounds them: peeled tomatoes, capers, “Gaeta” olives, and anchovy fillets give these spaghetti a unique taste.



  1. Wash capers from salt, then cut them
  2. Pit and crush Gaeta olives
  3. Wash and chop the bunch of parsley
  4. Start cooking the pasta until al dente.
  5. Pour the oil, the peeled garlic cloves and the chopped dry chilli peppers into a large pan
  6. Add the anchovy fillets and capers
  7. Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt
  8. Now add peeled tomatoes “sugo”; mix it with a spoon and cook for another 10 minutes over medium heat
  9. When the sauce is ready, remove the garlic cloves
  10. Add crushed olives and chopped parsley
  11. Drain spaghetti directly in the pan and sauté it for half a minute
  12. The dish is ready
Italian · Pasta