Spaghetti with capers, olives, and anchovies (Spaghetti puttanesca) from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • KatieK1 on May 05, 2024

    this recipe also includes canned tomatoes, parsley and black olives

  • Rinshin on November 01, 2021

    This was alright. Not that many variations on puttanesca and was not expecting anything more than typical puttanesca. I wanted to use a can of sardine and decided to make this subbing for tuna. Portion was for generous 2 servings or 3 average world servings. We have enough leftovers for lunch for both of us today.

  • allisonsemele on October 21, 2021

    I’ve been making this one for years. It’s very satisfying. I cut back to 4T of olive oil, and throw in the whole 14oz can of tomatoes for a half pound of pasta. I like it equally well with 1 cup called for, but the leftovers inevitably go bad before I use them. Don’t skip the parsley.

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