Spaghetti Puttanesca with cappers, anchovies, and olives is a typical Neapolitan dish. Cherry tomatoes are often used in Mediterranean cuisine in combination with fish. If you use a different type of tomato, add a few drops of lemon juice to the sauce.

    Spaghetti puttanesca with anchovies

    Pasta puttanesca

    Servings: 2


  • 160 g Spaghetti
  • 400 g Cherry Tomatoes
  • 15 g Salted Anchovies
  • 5-8 pcs Pitted Olives
  • 1 Garlic Clove
  • Bunch of Parsley
  • 1 tbsp Cappers
  • 1-2 Dried Hot Peppers
  • Olive Oil


  1. Cut tomatoes in half. Finely chop the parsley leaves. Squeeze the capers, chop finely. Cut olives into slices along. Press the garlic clove with a knife blade without peeling.
  2. In a wide frying pan, heat 3-4 tablespoons of olive oil. Add garlic and hot pepper. Fry the garlic until golden brown, add the anchovies. Fry the anchovies until they dissolve, about 5 minutes. Add chopped tomatoes, add a little salt (do not forget that the anchovies are already salted). Simmer on low heat for about 5 minutes, add chopped cappers. Remove the peppers and the garlic from the pan, add half a ladle of water from pasta, simmer another 5 minutes on low heat. Boil spaghetti in a large amount of salted water according to the time indicated on the package. Drain the pasta, keep a little water from cooking. Add spaghetti to the pan with the sauce, add a ladle of water from cooking the pasta, sprinkle with olives and chopped parsley.
    pasta putanesca, spaghetti putanesca