Spaghetti with Tomatoes, Capers, Olives and Anchovies

Spaghetti alla Puttanesca

Puttana in Italian means whore and this is the pasta she would use to seduce her clients. I cannot guarantee its aphrodisiac qualities but even if it does not arouse your partner it certainly should make him or her happy!

Total Time from Start to Finish: 1 hour and 20 minutes


  • 1 pound spaghetti
  • 4 tablespoons extra virgin olive oil
  • 6 anchovy fillets
  • 1 small garlic clove
  • 3 cups canned whole peeled tomatoes with their juice, coarsley chopped
  • 2 teaspoons fresh oregano
  • 10 black olives (Kalamata or Greek)
  • 2 tablespoons capers
  • Salt


  1. Peel and finely chop the garlic clove. Chop the anchovies and put them with 3 tablespoons of the olive oil in a 3- to 4-quart sauce pot over medium-low heat until the anchovies begin to dissolve.
  2. Add the chopped garlic, cook for about 15 seconds, then add the tomatoes and season lightly with salt. Raise the heat to medium and simmer until the tomatoes are no longer watery and have separated from the oil, about 45 minutes. Remove from the heat.
  3. While the sauce is cooking, cut the olives into slivers by slicing the flesh away from the pit. Coarsely chop the fresh oregano.
  4. Add about 2 tablespoons salt to the boiling pasta water, put in the spaghetti, and stir until all the strands are submerged. Cook until al dente.
  5. When the pasta is halfway done, return the sauce to a medium heat and add the oregano, capers, and olives.
  6. When the spaghetti is cooked al dente, drain and toss with the sauce adding the remaining tablespoon olive oil. Taste for salt and serve at once.