We think of puttanesca as a long-simmered dish built on anchovies. But in Naples, where the dish originates, it's a simple, bold skillet sauce made in minutes. And instead anchovies, Neapolitans add briny-savory flavor with two varieties of olives plus capers. We call for a generous amount of capers, which often are sold in small bottles or jars. When shopping, you will need two 4-ounce bottles to get the ½ cup drained capers needed for this recipe. So that the spaghetti is extra-flavorful and each noodle is seasoned throughout, we boil it in water for just 5 minutes—it will be underdone at the center—then finish cooking it directly in the sauce.
Kosher salt and ground black pepper
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial