Spaghetti Puttanesca
Serves: 4
  • ¼ cup olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • ⅓ cup coarsely chopped pitted Kalamata olives
  • ⅓ cup chopped or sliced sun dried tomatoes in olive oil, drained
  • 2 tablespoons capers
  • 2 tablespoons raisins
  • 2 tablespoons chopped Italian parsley
  • ½ teaspoon dried oregano or 1-1/2 teaspoons chopped fresh oregano
  • Pinch red pepper flakes or more if you like it spicy
  • Fresh ground black pepper
  • 8 ounces spaghetti noodles
  • Toasted pine nuts, optional
  • Grated parmesan cheese
  1. Heat the olive oil in a large sauté pan over medium heat; add onions and garlic and cook until stir until softened, about 5 minutes. Add olives, sun-dried tomatoes, capers and raisins and cook and stir 2-3 minutes. Add parsley, oregano and red pepper flakes and stir. Season with black pepper; remove from heat and set aside (sauce can be made to this point, covered, and kept at room temperature until ready to toss with pasta, up to six hours).
  2. Cook the spaghetti in boiling, salted water (refer to package directions for length of time); drain then add to the puttanesca ingredients in the sauté pan tossing with tongs to evenly distribute ingredients.
  3. Top with toasted pine nuts and serve with grated parmesan cheese.
Recipe by A Year at the Table at