Spaghetti with garlic, anchovies, capers, and olives (Puttanesca: the best spaghetti for a night in) from The Food Lab: Better Home Cooking Through Science (page 698) by J. Kenji López-Alt

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Notes about this recipe

  • Baxter850 on March 08, 2026

    Good not great. Made without tuna and didn’t have parsley. Don’t be scared of the anchovies. I was worried and removed about a third after chopping. Wishing I would have left it in. Be judicious with the Parmesan cheese as well—I enjoyed the dish more without the cheese.

  • Dannausc on May 21, 2018

    Pretty good. My wife liked it a lot.

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