Spaghetti puttanesca

By Michael Bonacini
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  • 1/4 cup (60 milliliters) olive oil, plus more for drizzling
  • 3 garlic cloves, chopped
  • 4 anchovies (in oil), chopped
  • 2/3 cup (150 milliliters) Italian black olives, pitted and halved
  • 1/4 cup (60 milliliters) capers (in brine)
  • 1 red chili pepper, seeded and sliced finely
  • 1 teaspoon (5 milliliters) ground black pepper, plus more for serving
  • 560 milliliters (about 2/3 of a large can) canned whole San Marzano tomatoes, crushed by hand
  • 256 grams spaghetti
  • 1/2 cup (120 milliliters) chopped Italian parsley, plus more for garnish
  • Pecorino Romano, grated, for garnish


  1. Heat olive oil in a large skillet over medium heat, then add garlic and anchovies. Mash anchovies with the back of a spoon. Add Italian black olives, capers, red chili pepper, and pepper and stir to combine. Cook for two to three minutes. Add crushed canned tomatoes. Cook over medium-low heat, stirring periodically, for 15-20 minutes. Meanwhile, add spaghetti to a large pot of boiling, salted water and cook until al dente. Using tongs, remove pasta from the water and add directly to skillet. Add chopped parsley and fold the pasta with the sauce until combined. Swirl pasta on large serving dish. Sprinkle with extra chopped parsley, drizzle with olive oil. Add grated Pecorino cheese and ground black pepper.

Buon appetito!

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