Pasta Puttanesca Pasta Puttanesca

Pasta Puttanesca

While no one really knows the true origins of Pasta Puttanesca, we are sure of one thing— this Naples based dish is one of our favorites and for a good reason! It's not only oh-so delicious and bursting with flavor, but it is ridiculously easy to make. So, it's perfect for a quick weeknight dinner, especially when your pantry is looking a little sparse.  


  • 2 bottles Pasta Jay's Marinara
  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 4 to 6 cloves garlic, chopped
  • 1 tin flat anchovy fillets, drained
  • 1/2 teaspoon crushed red pepper flakes
  • 20 oil-cured black olives, cracked away from pit and coarsely chopped
  • 3 tablespoons capers
  • A few grinds black pepper
  • 1/4 cup (a couple of handfuls) flat leaf parsley, chopped
  • 1 pound spaghetti, cooked to al dente (with a bite)
  • Crusty bread, for mopping
  • Grated Parmigiano Reggiano or Romano, for passing (optional) 

How To Make

STEP 1: Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, Pasta Jay's Marinara, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

STEP 2: Toss sauce with cooked pasta, and serve. Pass bread and cheese at the table.

Cook’s Note

Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe.


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