Easy Olive Puttanesca

  • Yield: 4 to 6 servings
  • Prep: 10 mins
  • Cook: 15 mins


1box pasta (16 oz.)
3cups canned tomatoes
5tablespoons extra virgin olive oil
1/2teaspoon crushed red pepper
2cloves fresh garlic, chopped
6-- anchovies
1can black olives, pitted and sliced
2tablespoons capers
pinch salt
1/2cup chopped parsley + few large pinches set aside for garnish


Puree the tomatoes or pass through a food mill. Cook on low with half the oil for about 10 minutes, until thickened.

Start cooking your pasta!

Combine remaining oil, chili pepper, garlic and anchovies in large, heavy frying pan. Saute over low heat for about 2 minutes, watch that garlic doesn't burn and smash up the anchovies.

Add the tomato sauce to the pan then mix in the olives, capers and all but a few pinches of parsley. Cook for about three more minutes. Check for salt – even though you used anchovies, it could still need a little more (Especially if I’m coming to dinner!) 🙂

Drain spaghetti and turn it into the frying pan. Stir-fry for a minute or so, then garnish with parsley and serve. 

Footnote: This recipe is also DIVINE with a can of drained tuna added to the sauce…  YUMMY!!!!