Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

A recipe for spaghetti alla puttanesca. This is a classic and well-known version of quickly prepared pasta originating from southern Italy. It contains ingredients characteristic of this region – olive oil, tomatoes, capers, and black olives. They are incredibly nutritious, so it’s worth enriching your diet with them.


  • Whole wheat spaghetti: 50 g
  • Anchovies: 24 g (6 pieces)
  • Canned diced tomatoes: 274 g (1 cup)
  • Whole capers: 17 g (1 tablespoon)
  • Black olives: 36 g (2 tablespoons)
  • Chili pepper: 1 piece (about 6 g)
  • Garlic: 1 clove (7 g)
  • Refined rapeseed oil: 7 ml (1 tablespoon)
  • Fine-grain iodized sea salt: 1 g (1 pinch)


  1. In a pot, bring water to a boil with a pinch of salt and keep it boiling.
  2. Drain anchovies, capers, and olives from the brine, and cut the olives in half.
  3. In a heated pan with oil, sauté garlic, chili pepper, and anchovies. Fry until the anchovies break down into smaller pieces (you can mash them before frying).
  4. Add tomatoes with sauce and crush them in the pan with a wooden spoon. Simmer for about 20 minutes, then add olives and capers.
  5. Cook the spaghetti al dente and transfer it while still hot to the pan. Add a bit of pasta water, simmer for a while, stir, and transfer to a plate.

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