Thick Spaghetti Puttanesca
Photo Credit: Chef Lorenzo Boni

Thick Spaghetti Puttanesca


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Thick Spaghetti Puttanesca

Thick Spaghetti Puttanesca

Course: Dinner
Keyword: barilla, barilla pasta, spaghetti


  • 1 box Barilla Thick Spaghetti
  • 6 tablespoons extra-virgin olive oil
  • 2 cloves garlic chopped
  • 2 tablespoons capers in salt, soaked in hot water for 30 minutes
  • 1 medium-size chili pepper de-seeded and chopped
  • 3 ounces kalamata olives
  • 6 anchovy fillets
  • 1 28 oz can of peeled tomatoes
  • Sea salt to taste
  • 2 tablespoons Italian parsley chopped


  • In a medium-size pan, sauté the garlic in extra-virgin olive oil until it becomes a light golden color.
  • Add capers, chopped chili pepper and olives. Cook for 2 more minutes.
  • Add anchovies and stir in tomatoes. Smash in the pan with a wooden spoon and cook for 10 minutes.
  • In the meantime, bring a large pot of water to a boil and cook the pasta for 11-12 minutes.
  • Continue to mix and cook sauce for 2 minutes. Season with salt and pepper.
  • Drain pasta and add to the sauce. Toss everything together for 1minute.
  • Garnish with chopped parsley before serving.
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