Spaghetti all Puttanesca
Chef's Recipes

Spaghetti all Puttanesca

Invented in Naples in the mid-20th century and made typically with tomatoes, olives, capers and anchovies. You can always increase the amount of capers and Olives to your personal liking!

Serves 4 – 6


  • 1 jar Marinelli Sauce® (Marinara, Garlic or Arrabiata)
  • 1 Cup Black Olives (pitted and halved)
  • ¼ Cup Drained Capers
  • 3 filets Anchovies
  • 1 Clove Sliced Garlic
  • 1 Tbsp Chopped Italian parsley(optional)
  • 2 Tbsp extra virgin olive oil

Cooking Instructions

  1. In a large heavy bottom skillet over medium heat, add Olive Oil, Garlic, Anchovies,Capers, and Olives. Saute until the anchovies have disintegrated.
  2. Add Jar of Marinelli Sauce® and bring to a simmer for approx 5-7minutes and set aside
  3. Remove approx ½ the sauce from the skillet and set aside in a separate bowl.
  4. In a large pot Cook spaghetti as per package directions.(al dente)
  5. Lightly drain pasta and immediately place spaghetti in the skillet with the sauce and stir in (via wooden spoon) and return to medium high heat for approx 1-2 minutes to heat through.
  6. Serve on plates or bowls and then spoon reserved sauce over top the spaghetti to your liking.
  7. Garnish with parsley and a drizzle with extra virgin olive oil to finish

Boun appetito!

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