Spagehtti Puttanesca

Spaghetti Puttanesca


How to Prepare

   Capellini pasta (1 lb.)

   Anchovies (3 – soaked in milk)

   Fresh ground black pepper

   Butter (2 tbsp.)

   Parsley (4 tbsp.)

   Capers (1/3 cup – soaked in milk)

   Garlic (2 – 3 cloves, finely chopped)

   San Marzano tomatoes (5 – peeled)

   Black olives (1/3 cups – chopped)

   Red pepper (1/3 – chopped)

   Vito & Joe’s Extra Virgin Olive Oil


  1. Boil 1 gallon of water in a large pot. 
  2. On low heat, heat up a pan on a stovetop with 1/3 of a cup of Vito & Joe’s Extra Virgin Olive Oil and the butter. 
  3. When the butter is melted, add the garlic. Mix.
  4. When the garlic is almost browned, push the garlic down with a spoon until it’s almost a paste. 
  5. Remove the anchovies form the milk and add to the pan. 
    1. Push down in the same way. 
  6. Remove the capers from the milk and add to the pan. 
  7. Add the olives. Stir.
  8. Add the pasta to the pot. 
    1. Continue to stir the sauce.
  9. After 2 minutes, add about ½ a teaspoon of pepper. 
  10. Stir in the tomatoes. 
  11. When the tomatoes are warm, separate them from the rest of the sauce and push them down. 
    1. Stir everything together.
  12. Place the pasta in the pan using tongs.
  13. Add 1 ladle of pasta water. Stir. 
  14. Add the parsley. Stir. Enjoy!