Spaghetti all Puttanesca is one of my favorite past dishes! The name comes from “Puttana” the Italian prostitute, and was invented in Naples in the red light district many years ago. It was a dish that was prepared by ladies of the night because it was quick, filling, and delicious.

Prep Time: 25 minutes  Cook Time: 20 minutes


  • 1 lb. spaghetti 
  • salt
  • 1 1/2 tsp. olive oil
  • 3 garlic cloves 
  • 3 anchovy fillets
  • 14 ounces Italian plum tomatoes 
  • 3/4 cup pitted black olives
  • 4 tbsp. capers parsley


1. Cook the pasta in a large saucepan of boiling and abundantly salted water. Do not overcook. While the water for the pasta is heating put the olive oil in a frying pan and heat. Add the finely chopped garlic and chopped anchovy fillets and cook gently until they are almost melted. Now stir in the chopped tomatoes with their juice, the black olives and capers. Cook 5 minutes. When the pasta is ready, drain it and add the sauce. Mix well, sprinkle with chopped parsley and serve immediately.


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