Aysha Puttanesca

Aysha Puttanesca

A simple weeknight dinner

Lance Wilson


4 servings
  1. 3 oz anchovies in olive oil (undrained)
  2. 1 cup kalamata olives (roughly chopped)
  3. 1/2 cup capers (drained)
  4. 4 cloves Garlic (chopped)
  5. 1/2 cup Extra Virgin Olive Oil
  6. 2 (28 oz) cans whole peeled tomatoes (preferably San Marzano)
  7. 1 tsp Oregano
  8. 1 tsp black pepper
  9. 1 lb Campanelle Pasta
  10. 1/4 cup Fresh Parsley (chopped)
  11. Parmesan Cheese (for grating)


30 mins
  1. Add Photo

    add the anchovies, anchovy oil, olives, capers, garlic, and olive oil to a medium pot and sizzle over medium heat for a few minutes

  2. Add Photo

    Add the tomatoes, oregano, and pepper.

  3. Add Photo

    Mash the tomatoes using a potato masher in the pot.

  4. Add Photo

    simmer 30 minutes, stirring occasionally

  5. Add Photo

    Bring a pot of salted water to boil, and cook the pasta to al-dente.

  6. Add Photo

    Reserve 1/4 cup of the pasta water, and drain the rest of the pasta

  7. Add Photo

    Add the pasta back to the pot, and add the reserved pasta water. place over low heat and stir in approximately 2 cups of the sauce, and all but a tablespoon of parsley.

  8. Add Photo

    Simmer to finish cooking the pasta and to thicken the sauce.

  9. Add Photo

    Serve in a bowl, with an extra 1/2 cup of sauce poured on top, followed by a sprinkling of parsley and parmesan

  10. Add Photo

Add Step



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