Pasta Puttanesca

ep110 - pasta puttanesca

Serves 6

This dish was named after Italian prostitutes, who would come into restaurants late after a long night of work. The chefs would prepare a simple meal of leftovers. Obviously the ladies liked it, and the dish is now a common item in many restaurants. Don’t worry, eating it won’t cause you to buy extra high heels and install a streetlamp in front of your house.


  • 4 tablespoons olive oil
  • 1 tablespoon anchovy paste – don’t leave this out!
  • 2 large cloves garlic, minced
  • 1/2-1 teaspoon crushed red pepper
  • 1 tablespoon capers
  • 5 ounces Kalamata (Greek) Olives, coarsely chopped
  • 28 oz can Italian tomatoes, chopped
  • Any fresh pasta
  • Fresh grated Parmesan


  1. Heat olive oil in a pan
  2. Add anchovy paste and garlic and saute for about one minute
  3. Add tomatoes, capers, olives and red pepper and simmer for 15 to 30 minutes
  4. Using a fork or big spoon, mash the tomatoes in the pan – you want the sauce thick and chunky
  5. Serve over pasta and top with fresh parmesan