Pasta Puttanesca

From Jeanette's Healthy Living.

Adapted from The Silver Palate Cookbook. Over the years, I have substituted chopped tomatoes for the whole peeled Italian plum tomatoes. However, after making this dish again recently using the original recipe, I would recommend using the whole plum tomatoes over chopped tomatoes - it's definitely more flavorful. Although this pasta is best served immediately, it can be reheated successfully, perfect for school nights. For a meatless sauce, leave out the anchovies.


  • 1 pound spaghetti, linguine or other thin dried pasta (I use whole grain pasta)
  • 2 cans (2 pounds, 3 ounces each) peeled Italian plum tomatoes
  • 1/4 cup best-quality olive oil
  • 1 teaspoon oregano
  • 1/8 teaspoon dried red pepper flakes, or to taste
  • 1/2 cup tiny black Nicoise olives (I used Kalamata olives), pitted
  • 1/4 cup drained capers
  • 4 garlic cloves, peeled and chopped
  • 8 anchovy fillets, coarsely chopped
  • 1/2 cup chopped Italian parsley, plus additional for garnish


  1. Bring 4 quarts of water to a boil in a large pot. Stir in the spaghetti and cook until al dente. Drain immediately when done and transfer to 4 heated plates.
  2.  While spaghetti is cooking, drain tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible.
  3. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
  4. Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking. 
  5. Serve immediately over hot pasta and garnish with additional chopped parsley.