Spaghetti alla puttanesca

Spaghetti with anchovy fillets and olives

Preparation info

  • Serves


    • Difficulty


Appears in

Anna Del Conte on Pasta

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

This now-famous recipe from Rome has its origins in the poor district of Trastevere, the traditional haunt of Roman prostitutes. Its name (a puttana is a prostitute) no doubt owes something to the fact that it is a hot sauce, very quickly made. It is also delicious.


  • 350 g/12 oz spaghetti
  • 3–4 tbsp extra virgin olive oil


Drop the spaghetti into boiling salted water.

In a large frying pan, combine the oil, anchovies, garlic and chilli and fry for 1 minute. Add the tomatoes, olives and capers, and cook for a couple of minutes. Taste and adjust the seasoning.

When the spaghetti is ready, drain and add to the frying pan together with the parsley. Pour over the olio santo and stir-fry for 1 minute, u