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Puttanesca I

Rated as 4.59 out of 5 Stars
20

"Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti."
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Ingredients

40 m servings 490
Original recipe yields 4 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  3. Toss pasta with sauce, and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 490 calories; 34 38.7 9.3 44 728 Full nutrition

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Reviews

Read all reviews 299
  1. 397 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Made this last night and it was unbelievable. I used a 24 oz. can of crushed tomatoes. Put a whole can of anchovies (drained), capers, and olives in the mini chopper and added that to sauce. ...

Most helpful critical review

i hae been making this for years! my favorite easy fabulous recipe. I use Kalamata olives and more garlic. I also let the tomatoes simmer until thick. be generous with the capers! I absolut...

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Made this last night and it was unbelievable. I used a 24 oz. can of crushed tomatoes. Put a whole can of anchovies (drained), capers, and olives in the mini chopper and added that to sauce. ...

Ay yo! This is a great puttanesca sauce!!! Took a break from the usual Sunday gravy and made this...loved it! I made a whole pound of macaroni...so I doubled the recipe. I followed it pretty clo...

I made this recipe for a dinner party for 9 people. All of them raved about the sauce. I did not push the tomatoes through a sieve, but left them chopped coarse. Added a few chopped sundrie...

This recipe has become one of my favorite dishes to serve for any occasion. I usually can't stand olives or anchovies, but love them in this. I chop the tomatoes in the food processer rather t...

This was delicious! I cut back just a smidge on the oil, used a ~15oz can of petite diced tomatoes (we like it chunky!) instead of fresh, added an extra clove of garlic, and used regular black ...

Outstanding! I saw this being made on a cooking show and had to make it since my husband and I LOVE olives, anchovies, and capers. True, the sauce is a bit salty because of these ingredients, ...

This is as good as it gets, frankly. This is a WONDERFUL pasta dish to have in the weekly rotation. Only made two adjustments: reduced the olive oil to 1/3 cup rather than 1/2 cup (but that's...

This recipe allows you to enjoy a puttanesca that is finer than any we've enjoyed at many top Italian restaurants. Try it with a good Zinfandel for optimum enjoyment. For those that are calori...

This recipe is very flavorful, quick, easy cleanup, and uses ingredients that I keep onhand. For those pitting Greek olives, try pitted Kalamata Olives. I substituted anchovy paste for anchovi...