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Spaghetti puttanesca in white bowl.
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Spaghetti Puttanesca

A hearty pasta sauce with tomatoes, capers, crushed red pepper, kalamata olives and anchovies.
Course Main Dishes
Cuisine Mediterranean
Keyword anchovies, butter, capers, crushed red pepper, crushed tomatoes, dried pasta, dried spaghetti, entree, Food, garlic, italian, olive oil, onions, pasta, Recipe, red peppers, spaghetti, spicy, tomato sauce, tomatoes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 Servings

Ingredients

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion diced
  • 5 anchovy fillets finely chopped
  • 5 cloves garlic chopped
  • 1/2 -1 teaspoon crushed red peppers
  • 1 28 ounce can crushed tomatoes
  • 2 tablespoons capers
  • 1/2 cup chopped kalamata olives
  • fresh cracked pepper and kosher salt
  • 1 pound dried spaghetti
  • Parmesan cheese optional

Instructions

  • In a large skillet heat butter and olive oil over medium heat. Once butter has melted add onion, anchovies, garlic and crushed red peppers. Cook for 5-7 minutes or until onions are translucent and anchovies are dissolved.
  • Pour in crushed tomatoes. Stir in capers and kalamata olives. Season to taste with salt and pepper. Reduce heat to low and simmer for at least 30 minutes to let the flavors mingle.
  • About 15 minutes before you would like to serve dinner, bring a large pot of water to a boil. Cook pasta according to package directions. Strain completely.
  • Toss strained pasta in sauce. Sprinkle with Parmesan and serve immediately.

Notes

As much as you may want to lick the plate clean, I find that Herbed Garlic Bread is a much more dinner table friendly way to soak up the leftover sauce. Enjoy!