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Pasta alla Puttanesca

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Pasta alla Puttanesca is said to have originated with the streetwalkers in ancient Naples, when they needed a quick hot meal. That is why it is called puttanesca. This spicy and tasty sauce is one of our favorites.

Pasta alla Puttanesca

 2 tbsp Colavita Extra Virgin Olive Oil
 2 cloves garlic, minced
 2 anchovy fillets, drained
 28 oz Colavita Whole Peeled Italian Tomatoes, coarsely chopped
 12 black cured olives, chopped
 1 small jarred pimento olives, chopped
 2 large basil leaves, torn
 1 tbsp Colavita Capers
 ¼ tsp red pepper flakes, or to taste
 Salt & freshly ground pepper, to taste
 1 tbsp finely chopped parsley
 1 lb Colavita Spaghetti, cooked according to package directions

Saute the garlic in the oil; add the anchovies.


As soon as the anchovies start to dissolve in the oil, add the tomatoes with their juice, the olives, pimento, basil, capers, red pepper flakes, salt, pepper, and parsley.


Simmer no longer than 18 minutes. Toss with spaghetti and serve.

Nutrition Facts

Servings 4