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5-Star Pasta Puttanesca Recipe

Pasta alla Puttanesca originated in Naples in the mid-20th century. It is made with olives, capers, and herbs!

This dish is an all-time favorite and is especially refreshing in the summer! It is quick and easy and can be ready to eat in as little as 30-minutes! Get the recipe by the incredible Sara Welch! 


  • 12 ounces spaghetti pasta
  • 1/4 cup olive oil
  • 2 teaspoons anchovy paste
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper flakes or more to taste
  • 28 ounce can San Marzano whole tomatoes drained
  • salt and pepper to taste
  • 1/2 cup kalamata olives pitted and halved
  • 3 tablespoons capers
  • 2 tablespoons chopped fresh parsley


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