SPAGHETTI ALLA PUTTANESCA

INGREDIENTS:

• 400gr (14oz) Spaghetti
• 4 anchovy fillets packed in oil
• 2 cloves garlic
• 150 grs (5.3oz) olives pitted and sliced
• 1 TBSP capers preserved in salt, rinsed well
• 1 TBSP minced parsley
• 5 or 6 San Marzano tomatoes
• 1/3 cup extra virgin olive oil
• salt

---

DIRECTIONS:
Chop together finely the anchovies and the garlic. Cook gently, 
without browning, in a small frying pan with the oil, mashing the 
anchovies with a fork. Peel and seed the tomatoes cut the fleash into 
strips and add to the pan, together with the olives and capers, coarsely 
chopped. Let the flavors blend together for about 10 minutes over the 
moderate heat and stir.
Cook the pasta al dente in plenty of salted water. 
Drain and add the sauce, sprinkle with the parsley, and serve.



An easy to prepare traditional Latain spaghetti sauces. Taken from The Food
of Rome and Lazio: History, Folklore and Recipes by Oretta Zanini De Vita, 
translated by Maureen B. Fant (Alphabyte, Rome, 1994)
Submitted by David E. Zerga 
dzerga6@compuserve.com