Spaghetti with tomatoes, anchovies, capers and olives (Spaghetti alla puttanesca) from Five Quarters: Recipes and Notes from a Kitchen in Rome by Rachel Roddy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Soosie on April 29, 2026

    Simple and tasty.

  • Lepa on February 11, 2019

    This was a nice version of puttanesca. It has less garlic, along with more anchovies and olives than other versions I have tried. This gave it a nice smoky, umami flavor that my husband loved. I was a bit surprised that she called for a small can of tomatoes so I used a large one and the consistency and flavor were just right.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.