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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
1

Saute the garlic in the oil; add the anchovies.

2

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.

3

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

Nutrition Facts

Servings 4