Puttanesca I

Puttanesca I

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"Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti."
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40 m servings 490 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  3. Toss pasta with sauce, and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 362 Ratings

Most helpful positive review

Made this last night and it was unbelievable. I used a 24 oz. can of crushed tomatoes. Put a whole can of anchovies (drained), capers, and olives in the mini chopper and added that to sauce. ...

Most helpful critical review

i hae been making this for years! my favorite easy fabulous recipe. I use Kalamata olives and more garlic. I also let the tomatoes simmer until thick. be generous with the capers! I absolut...

Made this last night and it was unbelievable. I used a 24 oz. can of crushed tomatoes. Put a whole can of anchovies (drained), capers, and olives in the mini chopper and added that to sauce. ...

Ay yo! This is a great puttanesca sauce!!! Took a break from the usual Sunday gravy and made this...loved it! I made a whole pound of macaroni...so I doubled the recipe. I followed it pretty clo...

I made this recipe for a dinner party for 9 people. All of them raved about the sauce. I did not push the tomatoes through a sieve, but left them chopped coarse. Added a few chopped sundrie...

This recipe has become one of my favorite dishes to serve for any occasion. I usually can't stand olives or anchovies, but love them in this. I chop the tomatoes in the food processer rather t...

This was delicious! I cut back just a smidge on the oil, used a ~15oz can of petite diced tomatoes (we like it chunky!) instead of fresh, added an extra clove of garlic, and used regular black ...

Outstanding! I saw this being made on a cooking show and had to make it since my husband and I LOVE olives, anchovies, and capers. True, the sauce is a bit salty because of these ingredients, ...

This is as good as it gets, frankly. This is a WONDERFUL pasta dish to have in the weekly rotation. Only made two adjustments: reduced the olive oil to 1/3 cup rather than 1/2 cup (but that's...

This recipe allows you to enjoy a puttanesca that is finer than any we've enjoyed at many top Italian restaurants. Try it with a good Zinfandel for optimum enjoyment. For those that are calori...

This recipe is very flavorful, quick, easy cleanup, and uses ingredients that I keep onhand. For those pitting Greek olives, try pitted Kalamata Olives. I substituted anchovy paste for anchovi...

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