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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
1

Bring a large pot of water to a boil.

2

Salt the water generously and add the pasta.

3

Cook until al dente (check package instructions).

4

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

5

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

6

Add the anchovies to the skillet and sauté.

7

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

8

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