Spaghetti alla Puttanesca

Spaghetti pasta served with black olives, tomatoes and capers but as an uncooked version of the famous Neapolitan dish.


  • Spaghetti pasta
  • 2-5 large garlic cloves
  • 3 vine tomatoes or cherry tomatoes
  • Fresh or dry basil
  • Fresh or dry parsley (optional)
  • Capers
  • Black olives
  • Olive oil
  • Crushed red pepper
  • Salt


  • Chop 20 or so black olives
  • Chop and seed 3 vine tomatoes (important to strip out the center so the sauce doesn’t become watery)
  • Chop finely 10 fresh, large basil leaves
  • Chop 2-5 garlic cloves (if you like a lot of garlic 6 cloves works well)
  • Add some fresh parsley (optional)
  • Drain 3 tablespoons of capers
  • Throw all ingredients into a large bowl
  • Add olive oil, salt, and some crushed red pepper flakes
  • Boil the spaghetti pasta (boiling time written on package)
  • Stir pasta frequently while boiling (every 3 minutes or so) to prevent sticking
  • Remove the boiling water and drop the pasta in the sauce pan
  • Mix well and serve

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