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Spaghetti alla Puttanesca

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

Spaghetti 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.

Bucatini with Puttanesca Sauce

 2 tbsp Colavita Roasted Garlic Extra Virgin Olive Oil
 2 anchovy fillets, drained
 28 oz Colavita Whole Peeled Italian Tomatoes, coarsely chopped
 Colavita Capers
 salt and freshly ground pepper, to taste
 1 tbsp finely chopped parsley
 1 lb Colavita Spaghetti

Bring a large pot of water to a boil.


Salt the water generously and add the pasta.


Cook until al dente (check package instructions).


Drain the pasta. Drizzle the cooked pasta with some Colavita oil to prevent sticking.


Heat the Colavita Roasted Garlic Extra Virgin Olive Oil in a large skillet over medium low heat.


Add the anchovies to the skillet and sauté.


As soon as the anchovies start to dissolve in the oil, add the tomatoes with their juice, the capers, pepper, and parsley.


Simmer no more than 15 minutes. Toss with spaghetti and serve.