m. c. de marco: The New Kitchen Cookbook


This recipe is from Wikibooks, and so licensed under the GNU Free Documentation License and Creative Commons Attribution-ShareAlike 3.0 License.

Note that puttanesca is not a traditional sauce but an Italian refrigerator-surprise recipe invented in the 1960’s.


Full Recipe

Half Recipe


Boil water for pasta.

Dice onions and garlic. Quarter olives. Rinse capers.

Fry onions in half the oil in skillet for 8-10 minutes. Add garlic and anchovies. Cook for one minute maximum, stirring to break up the anchovies.

Add capers, chili peppers, olives, diced tomatoes, pepper and salt to skillet. Bring to a boil then simmer uncovered 15 minutes, stirring occasionally. Also boil the pasta.

Taste the sauce. Add more salt if necessary, then drain pasta and add to skillet. Toss on low with remaining olive oil. Top with parsley and serve hot.