Spaghetti alla Puttanesca

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Servings: 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


    • In large pot of boiling salted water, cook spaghetti for 10 minutes or until al dente.
    • 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.