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Pasta Puttanesca

So what is Puttanesca sauce or Suggo all Puttanesca ?

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An incredibly flavorful, traditional Southern Italian tomato sauce “ in the style of a prostitute” dating back to the 20th century. Facts are Facts which is this situation.

Traditionally served with spaghetti, the sauce gets its flavor from lots of garlic, black olives, and capers. The secret here is not to get stingy with any of the ingredients. It is a must one uses canned San Marzano tomatoes.


  • 1 oz x 28 can San Marzano tomatoes

  • 4 tbsp extra virgin olive oil

  • 7 cloves garlic minced

  • 2 tsp red pepper flakes or to taste

  • 2 tbsp capers

  • 3/4 c black olives sliced

  • 2 tbsp fresh oregano or 1 dry

  • 1/4 c Italian parsley roughly chopped

  • sea salt to taste

  • 3/4 lb spaghetti


  1. In a heavy-bottomed pan add a lug of olive oil over low flame.

  2. Add the red pepper flakes to the olive oil and sauté for about two minutes.

  3. Stir in the garlic and stir well taking good care not to burn it. Add half of the black olives and the capers and cook for about 15 seconds or so.

  4. Use your hands to roughly crush the San Marzano tomatoes and add them to the pot together with the oregano. Stir well and bring to a gentle simmer.

  5. Partially cover the sauce with a lid and let it cook down for about 35 minutes until reduced and thickened to your liking. Stir often.

  6. Remove the sauce from flame and adjust seasonings to your taste with the sea salt.

  7. Meanwhile, cook the spaghetti al dente and toss them with the puttanesca sauce.

  8. Serve hot, garnished with the remaining olives and fresh parsley.

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