Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

From Cooking with Manuela

Spicy and flavorful, these classic Italian Spaghetti alla Puttanesca are a sure way to make any dinner special

Made with Tomato Puree

Mutti® Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

20 min (COOK TIME: 20 min)


4 people


  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves (crushed)
  • 1 teaspoon anchovy paste or 6 anchovies fillets (cut in small pieces)
  • 1/2 tablespoon capers (drained and chopped)
  • 2 peperoncini (Italian dry hot peppers)
  • 1/2 cup Kalamata olives (sliced)
  • 14 oz Mutti® Passata
  • 12 oz spaghetti
  • 1 tablespoon fresh chopped Italian parsley

Recipe and image credit: Cooking With Manuela 

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  1. Bring a large pot of salted water to a boil. When boiling add the spaghetti and cook al dente mixing once in a while, following the direction on the box (mine were ready in 9 minutes)
  2. In the meantime, let's make the sauce. In a large pot over medium heat, add the oil and saute' the garlic, anchovies, capers, peperoncini and olives for a couple of minutes.
  3. Add the Mutti® Passata, half of the parsley. Salt and pepper to taste. Simmer over medium-low heat for about 15 minutes. Remove the garlic if you like.
  4. Add the spaghetti when ready in the pan with the sauce, and toss. Add a little bit of cooking water from the pasta if needed. Sprinkle with the remaining chopped parsley and serve.
  5. Buon appetito!

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Also made with: Tomato Puree

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