Spaghetti alla puttanesca

Spaghetti alla puttanesca

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 448 kcal
, Fat: 8 g
, Carbohydrate: 76 g
, Protein: 16 g

A classic south Italian dish with a somewhat unflattering name. There are countless explanations as to how this dish got its name, which literally means "in the style of a prostitute". However, all legends point back to the early brothels in Naples. Regardless of how it got its name, this dish is quick and deliciously aromatic.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1tbsp olive oil
1tin anchovy fillets (approx. 50 g), dabbed dry, roughly chopped
1 garlic clove, pressed
1 red chilli pepper (or red chilli), deseeded, finely chopped
1tin chopped tomatoes (approx. 800 g)
80g pitted black olives, thinly sliced
2tbsp salted capers, rinsed, drained
2tbsp oregano, finely chopped
salt and pepper to taste


400g spaghetti
salted water, boiling
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How it's done


Heat the oil in a pan, sauté the anchovy fillets, garlic and chilli pepper for approx. 2 mins. Add the tomatoes and simmer for approx. 10 mins. Add the olives, capers and oregano, heat gently, season the sauce.


Cook the spaghetti in salted water until al dente, drain and stir in the sauce.

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