Recipe courtesy of Ennio and Michael Restaurant

Spaghetti alla Puttanesca

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  • Level: Easy
  • Yield: 2 servings
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4 ounces thin spaghetti

2 tablespoons olive oil

2 cloves garlic, chopped

Pitted gaeta olives

Pinch of salt, pepper and oregano

1 teaspoon chopped parsley

4 ounces chicken broth

Fresh basil leaves for garnish


  1. Boil water for pasta. Cook spaghetti for 4 minutes until al dente while making the sauce.
  2. The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned, add olives, salt, pepper, oregano, parsley and chicken broth. Stir spaghetti while sauce simmers. Once spaghetti has cooked, drain, return to the pot and stir in some sauce. Put spaghetti on a plate and top with the rest of the sauce. Garnish with fresh basil.