Pasta Puttanesca

Pasta Puttanesca is a super easy heat-n-eat dinner. Loaded with the delicious flavors of tomatoes, olives, capers & anchovies, everyone likes it.

  • Author: Judy Barbe
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: dinner
  • Method: stove
  • Cuisine: Italian


  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 56 anchovies
  • 3 14.5-ounce cans diced or crushed tomatoes
  • 3 tablespoons capers, drained
  • 1 6-ounce can pitted whole black olives, drained
  • 16 ounces cooked pasta – linguini, penne, or spaghetti


  1. Add olive oil to a large, heavy-bottomed saucepan over medium heat. Add garlic, oregano, crushed red pepper and anchovies, stir to break up anchovies, cook 2-3 minutes. Add tomatoes and bring mixture to a boil. Reduce heat and simmer 20 minutes. Stir in capers and olives, cook 5 minutes more.
  2. Serve over cooked pasta


Keywords: how to make red sauce, how to cook with anchovies, the benefits of eating fish, are tomatoes good for me

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