– 1 pound spaghetti – 2 Tablespoons extra virgin olive oil – 4-6 anchovy fillets to your taste – 1 teaspoon red pepper flakes optional and use more if you like it hot – 3-4 large garlic cloves minced – 1 28- ounce can whole peeled San Marzano tomatoes – ½ cup pitted gaeta or kalamata olives, sliced – 4 Tablespoons capers – salt for the pasta water and optional for the sauce – ½ cup chopped fresh Italian parsley
Cook time: 13 min
What are the origins of the puttanesca sauce? The origins of puttanesca are numerous, and there are those that have researched trying to discover the first inventive chef who called this spicy dish ‘puttanesca.’ Some say it originated in the Campania region, and some say in the Lazio region.
What are the two versions of a puttanesca sauce? The first version of a puttanesca comes from the Campania region and it is made with fresh peeled tomatoes, capers, black olives, garlic, oregano (sometimes a little spice from peperoncini). The Naples version does not include anchovies.
Swipe up for the full recipe