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Spaghetti with Raw Puttanesca


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  • 1/2 cup extra virgin olive oil
  • 4 garlic cloves, peeled and halved
  • 6 plum tomatoes, chopped
  • 5 anchovy fillets (about half a tin), finely minced
  • 1/2 cup pitted black olives, drained well and chopped
  • 1 tablespoon capers, drained and chopped
  • 4 sprigs fresh parsley, stems removed, chopped
  • 2 sprigs fresh oregano, stems removed, chopped
  • 1 tsp crushed red pepper
  • 1 package of spaghetti (1 lb.)


Servings 4


Step 1

Bring a large pot of salted water to a boil. Meanwhile, place the olive oil and garlic cloves in a small bowl and let sit to infuse the oil. In a large bowl, combine tomatoes, anchovies, capers, parsley, oregano and crushed red pepper. Stir well. Add spaghetti to boiling water and cook, stirring occasionally, until just al dente. Remove garlic cloves from the oil, discard them and add oil to the large bowl. When spaghetti is done, drain it and add to the large bowl too. Toss well. Serve immediately.

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