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Recipes

Puttanesca

Author: Julie Rylander

Just remember: when your friends and family praise you for this delicious dish, under no circumstances should you let them know how easy it is!

Ingredients

  • 1 T butter
  • 1 T extra virgin olive oil
  • ½ white onion, diced
  • 1 T anchovy paste or 5 anchovy fillets, chopped
  • 5 cloves garlic
  • ½ t. red pepper flakes
  • 1 large can crushed tomatoes
  • 2 T capers
  • ¾ C olives, chopped (you can use all Kalamata, or a mix of green and Kalamata)
  • Salt and pepper to taste
  • 1 lb. spaghetti
This is a family staple we all get excited about. Typically we’re a little “hush-hush” about the exact ingredients and recipe, but after a little cajoling, I was given permission to share it with all of you. After all, as I explained to the family, what’s the point of having the perfect Puttanesca recipe if you don’t share it with the world? Just remember: when your friends and family praise you for this delicious dish, under no circumstances should you let them know how easy it is!

Preparation

  1. Heat the butter and olive oil in a large pan. Add onion, anchovies (or anchovy paste), garlic, and pepper flakes. Cook until the onions are translucent. Add crushed tomatoes. Cook 5 minutes.
  2. Add capers, olives, salt, and pepper. Cook for a minimum of 45 minutes, although over an hour on low heat will just make it better.
  3. Cook spaghetti according to directions. Add to the sauce and serve.

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