Spaghetti Puttanesca

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Traditional Italian dish which got its name from the whores at state-owned brothels in Italy in the 50s. They were only allowed to shop one day a week, and this dish was a cheap and quick dish for them to put together.

Preparation time: 10 min.
Cooking time: 20 min.

Serves: 4

Dietary guidance: v 


spaghetti (about 125 g per person)
1-2 cloves garlic, thinly sliced (or leave whole and remove before serving if you do not wish to eat the garlic)
1/2 finely chopped onion
handful black, pitted olives roughly chopped or leave whole)
handful capers
2 anchovies (finely chopped)
1 can of tomatoes (pref. Italian)
dried chili (1-2 whole dried chilies. remove before serving)
fresh flat-leaf parsley
freshly ground pepper
sea salt (the ingredients are quite salty already so be careful)


1-2 teaspoons olive oil in pan, add garlic, onion and chili, saute for 5 min. Add tomatoes, olives, capers. Cook for 15 min. Add anchovies (do not put the anchovies in too early or your Puttanesca might end up tasting "fishy." Add parsley and mix with the spaghetti. Serve immediately with a drizzle of olive oil and parmesan.

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