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Spaghetti alla Puttanesca

Serves 6
Time 55 min
This zesty entrée incorporates Mediterranean staples like garlic, tomatoes, olives and anchovies for quintessential Italian flavor. Perfect with a large Caesar salad, sprinkled with grated Parmigiano-Reggiano.
Special Diets:
Ingredients
  • 5 anchovy fillets, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 (28.0-ounce) can whole peeled tomatoes, chopped, with juices
  • 1/4 teaspoon fine sea salt
  • 1 pound dried spaghetti
  • 1 tablespoon chopped fresh oregano, (or 1 teaspoon dried)
  • 2 tablespoons capers, rinsed
  • 10 Kalamata olives, pitted and diced
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Method

Heat the oil in a medium skillet over low heat. 

Add the anchovies and cook until dissolved. 

Add garlic and cook until fragrant, about 2 minutes. Do not let it brown. 

Raise heat to medium and add tomatoes and salt. 

When sauce comes to a boil, reduce heat and simmer until oil and tomatoes separate, 20 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. 

Add the pasta and cook according to package directions. Drain pasta. 

Add oregano, capers and olives to sauce, and simmer a few minutes longer. 

Toss drained pasta with sauce and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 5 anchovy fillets, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 (28.0-ounce) can whole peeled tomatoes, chopped, with juices
  • 1/4 teaspoon fine sea salt
  • 1 pound dried spaghetti
  • 1 tablespoon chopped fresh oregano, (or 1 teaspoon dried)
  • 2 tablespoons capers, rinsed
  • 10 Kalamata olives, pitted and diced
Shop with Prime

Exclusively for Prime members in select ZIP codes.