Spaghetti alla Puttanesca

I know, I know. Snicker, snicker. Everyone likes the name of this pasta because of its, ahem, questionable origins. Nobody seems to be able to pinpoint exactly why this dish is called “whore’s pasta.” And frankly my dear, I don’t give a damn. 

This pasta is so good that I would eat it even if it had a far worse title. All of that salty, briny goodness wrapped up in pasta is pure heaven. Add the anchovies to that and you’ve got a masterpiece. I can almost hear some of you thinking that you’ll just eliminate the anchovies because you think they’re gross. Don’t. Even. Think. About. It. Trust me. They add flavor that can’t be described as anything but magical, and they don’t add the fishy flavor you’re expecting. Go all in with those little fish and you’ll be glad you did.


1 Tbsp. olive oil

1 medium shallot, finely chopped

4 cloves garlic, minced

4-6 anchovies, finely chopped

1 28 oz. can crushed tomatoes

2 Tbsp. capers

½ c. pitted olives, e.g. kalamata

1 tsp. red pepper flakes

3 tsp oregano

1 16 oz. package of spaghetti

Salt and pepper to taste

Handful of chopped parsley, for topping

Heat olive oil in a large skillet over medium high heat. Add shallots and cook for 3-4 minutes. Add anchovies and garlic and cook for one more minute. Add the tomatoes, olives, capers, oregano, and red pepper flakes. Simmer for 10 minutes. 

While the sauce is simmering, cook spaghetti according to package directions. Drain the pasta and place in a large bowl. Add sauce slowly and mix together until the amount of sauce desired covers the pasta. Season with salt and pepper. Top with parsley.

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