Pasta Puttanesca

I first tried this pasta a couple of years back, in a hotel that I was working in. My Italian chef told me that this pasta is also called 'prostitute' pasta as it was made using groceries bought from a particular street (when the market is closed) where the prostitutes work. Made using basic ingredients such as olives, capers, tomatoes and anchovies, this is apparently a true classic recipe from Italy. I had some leftover rocket leaves and so I added them in too. Unfortunately I didn't manage to get fresh parsley and so I substitute it with dried version instead but please do include the former if you have some on hand.


1 packet                         dried spaghetti
1 can                              crushed or chopped tomatoes
2 fillet                            anchovies
1 tablespoon                  olive oil
2 cloves                         garlic, minced
1/4 cup                          black olives, pitted and chopped
2 tablespoon                  capers, rinsed and drained
1/2 teaspoon                  dried red pepper flakes
1 teaspoon                     dried oregano
1 tablespoon                  dried parsley or 1/4 cup chopped parsley leaves
                                      parmesan cheese


Cook the dried spaghetti in salted boiling water according to packet instruction.

Heat a skillet with 1 tablespoon of olive oil. Add in the minced garlic and anchovies and stir with a spatula, ensuring that the anchovies are fully melted.

Add in the capers, chopped olives, dried red pepper flakes, dried parsley and dried oregano. Stir fry for about 2 to 3 minutes before pouring in the can of chopped tomatoes. Bring to boil and simmer the sauce for 10 minutes.

Serve with the cooked spaghetti and parmesan cheese.

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