"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spaghetti Puttanesca Recipe

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This recipe for Spaghetti Puttanesca, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrea Littman Long
Added: Tuesday, September 30, 2008


1 lb. spaghetti

extra virgin olive oil
4 cloves garlic, finely chopped
2 handfuls of capers (soaked in water and well drained)

2 cans jumbo pitted black olives, roughly chopped and drained
12 anchovy fillets, roughly chopped (they aren't that bad and add great flavor)

2 - 3 shakes of crushed red pepper flakes
1 Tbsp. dried oregano

2 cans petite diced tomatoes
Parmesan cheese and fresh basil for garnish


Cook the spaghetti in salted, boiling water 'til al dente.

Meanwhile fry the garlic, capers, olives, anchovies, red pepper flakes, and oregano in a little olive oil for a few minutes until fragrant.

Add the tomatoes and bring to a simmer, Continue to cook on medium heat until you have a lovely tomato consistency. Be sure to taste test and adjust the spices accordingly.

Pile generous portions of sauce over spaghetti and garnish with fresh basil and cheese. Makes great leftovers.

One of my favorites. A cheap, easy dinner for anyone looking for a tasty and filling meal.




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