How to make it

  • Heat oil in a heavy nonreactive pan over medium heat.
  • Add garlic and stir.
  • Remove from heat and allow hot oil to turn the garlic to pale gold.
  • Stir in tomatoes, capers, olives, pepper flakes, basil, oregano and black pepper.
  • Return to medium low heat and simmer 10 minutes.
  • Reduce heat to very low.
  • Cook pasta in rapidly boiling salted water until al dente then drain well.
  • Toss pasta with sauce.
  • Sprinkle on fresh parsley and serve.

Reviews & Comments 4

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  • ryancho77 9 years ago
    Great sauce! only thing missing is the anchovies ;)
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    " It was excellent "
    notyourmomma ate it and said...
    Puttanesca is a classic favorite, wonderful post. Lovely dish
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  • cookingforfun 10 years ago
    sooooooooo good, thanks
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  • jaeleepoms 11 years ago
    This sounds so good - reminds me of the sauce on one of Johnny Carino's tilapia dishes (not the jalepeno one). I'm a fan of the "fresher" sauces rather than the heavier ones. Can't wait to try this!
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