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Sugo alla puttanesca (or puttanesca sauce)

Puttanesca sauce takes a few pantry staples including canned tomatoes, garlic, olives, capers, and anchovies. Spaghetti is a popular choice for pasta puttanesca but any long, thin pasta would work -- like linguine or vermicelli. Serve with a big salad.

  • ▢¾ pound thin spaghetti

  • ▢Kosher salt

For The Sauce

  • ▢4 to 8 anchovy fillets, use to your liking

  • ▢1 teaspoon red pepper flakes, optional

  • ▢4 to 5 large garlic cloves, minced

  • ▢1 28- ounce can whole peeled San Marzano tomatoes

  • ▢½ cup pitted kalamata olives, sliced

  • ▢3 tablespoons capers

  • ▢2 teaspoons dry oregano

  • ▢Kosher salt

  • ▢½ cup chopped parsley


  • In a large, deep pan, heat a good ¼ cup or so extra virgin olive oil. Warm the oil over medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes or so, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavor).

  • Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.

  • Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.

  • While the sauce is cooking, cook the pasta in boiling salted water to al dente, according to package instructions (mine took about 9 minutes).

  • When the pasta is ready, transfer it to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.

  • Garnish with the remaining olives and capers and fresh parsley. Serve!

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