Spaghetti alla Puttanesca

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Servings: 4-6


  • 1 lb spaghetti
  • 4 tsp Filippo Berio Olive Oil
  • 2 cloves garlic
  • 4 chopped anchovy fillets
  • 3 canned tomatoes, drained, seeded and sliced
  • 5 sliced pitted black olives
  • 1/2 tsp salted capers, rinsed and chopped
  • 1 tsp chopped fresh parsley


  1. In large pot of boiling salted water, cook spaghetti for 10 minutes or until al dente.
  2. Meanwhile, heat olive oil in skillet set over medium heat; sauté garlic and anchovies for 2 minutes or until garlic is softened and light golden. Add tomatoes, olives and capers. Increase heat to high; cook, stirring constantly, for 15 seconds. Toss with pasta; sprinkle with parsley.