Recipe courtesy of Martha Stewart

Pasta Puttanesca

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: : 4 servings
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1 pound spaghetti or linguine

3 tablespoons olive oil

6 medium cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

10 anchovies, crushed

1 (28-ounce) can Italian plum tomatoes, seeded, chopped, and strained, reserving juice

3 tablespoons capers, drained

1/2 cup kalamata olives (3 ounces), pitted and coarsely chopped

2 tablespoons coarsely chopped fresh flat-leaf parsley


  1. Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain. While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes. Add tomatoes, reserved juice, capers, and olives. Bring to a boil. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes. Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.
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