Pasta alla puttanesca, the original recipe

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Pasta alla puttanesca, the original recipe

There puttanesca pasta it is a great classic of the Italian tradition, whose origins are disputed between Lazio and Campania, and is consumed regularly throughout the peninsula. It is a very simple and at the same time very tasty dish: spaghetti served with a tomato-based sauce, capers, anchovies, garlic, chilli pepper and black olives. The preparation of pasta alla puttanesca it’s very easy and fast, perfect to serve for an impromptu lunch or to vary the taste of a simple dish of pasta with tomato sauce. The traditional pasta shape to use for this preparation is spaghetti, although some also use bucatini. The important thing, to ensure the perfect success of the recipe, is to choose the tastiest and most succulent black olives and take care to drain the pasta directly into the sauce and then stir it. The most important precaution, however, is to eat it immediately!

Ingredients for 2 people

  • Spaghetti: 160 g
  • Garlic: 1 clove
  • Salted capers: 20 g
  • Anchovies in oil: 2
  • Black olives: 100 g
  • Extra virgin olive oil: 40 ml
  • Chilli: 1 pinch
  • Tomato puree: 400 ml
  • Salt to taste
  • Parsley: to taste
  • Preparation: 15 minutes
  • Cooking: 35 minutes
  • Total: 50 minutes
  • Calories: 340 calories/100 g


Rinse the capers under running water and chop them finely together with the two anchovy fillets.

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