Mediterranean cuisine for every day

Tagliatelle alla Puttanesca

2 comments Apr 1st, 2011 | By | Category: easy and fast, Pasta & Gnocchi, Recipes

The Puttanesca sugo goes with all kinds of pasta. I had freshly made Tagliatelle at home so I tried this combination. I always make a classic Puttanesca sugo with anchovies, capers, olives and tomato sauce. A simple but delightful pasta dish. People are often afraid of using anchovies in cooking, but in this dish they fit perfectly.

Preparation time: 20 minutes

difficulty: easy

Ingredients for 4 servings:

  • 2 tbsp capers
  • 4 tbsp olives
  • 6 anchovies
  • 1 large onion
  • 2 cloves of garlic
  • some chili
  • a can of pelatoi tomatos
  • 4 tbsp Acetto Balsamico
  • 2 tbsp Oregano
  • salt and fresh pepper
  • good olive oil
  • Parmesan cheese, grated


Bring pasta water to boil. Add some salt and boil the pasta until al dente.Time this process in a way that the pasta is ready when the sugo is.

Peel and dice the onion and fry it gently in some olive oil until it takes on some colour.

Remove the stones form half of the olives and chop them up. Also chop up the capers.
Add the anchovies to the onions. They will dissolve after stirring them a bit. Now add the garlic and fry for a minute.

Cut the Pelati tomatoes into pieces and add them to the pan. Also add the vinegar. When it is season for fresh tomatoes take those instead, when they are out of season don’t bother.

Add the capers, the Oregano and the remaining olives. Season with chilli and salt and let the Sugo cook for 10 minutes. Season to taste and serve with the pasta and some parmesan cheese.

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  1. A speciality I adore! You dish looks really delicious.



  2. My favorite of all! I am going to consult your recipe this week when I make it!

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