Quick and fiery tomato sauce with olives, capers, and anchovies (Puttanesca) from The Best Pasta Sauces: Favorite Regional Italian Recipes (page 172) by Micol Negrin

  • basil
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute fusilli lunghi pasta or penne pasta for spaghetti pasta, red pepper flakes for dried red chiles, other pitted oil-cured black olives for pitted Gaeta olives, and canned San Marzano tomatoes for the book's "Fresh tomato sauce (Sugo di pomodoro fresco)" specified in this recipe.

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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

  • Eat Your Books

    Can substitute fusilli lunghi pasta or penne pasta for spaghetti pasta, red pepper flakes for dried red chiles, other pitted oil-cured black olives for pitted Gaeta olives, and canned San Marzano tomatoes for the book's "Fresh tomato sauce (Sugo di pomodoro fresco)" specified in this recipe.

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