Pete's Simple Puttanesca

Here’s a recipe I adapted from one presented by Jamie Oliver.

The result is quite unlike standard pasta with sauce, and has a nice bite to it. It’s a flexible enough recipe that you can substitute for whatever ingredients you happen to have on hand, although the olives and the capers are central.


Olive oil
1 handful of olives, green or black, pitted
2 tablespoons capers
red, green and/or yellow peppers
1 can of tomatoes, whole or chopped
splash of hot sauce
pasta, spaghetti, linguine, or other


Splash some olive oil into a frying pan and bring it up to medium heat. Chop olives and peppers and add to the frying pan along with the capers. Cook for a while. Add a splash of hot sauce, to your taste. Add the tomatoes — if you use whole tomatoes chop them up with a knife while still in the can. Add  spices you have handy — oregano, basil, etc. to taste. Cook for 15 to 20 minutes, allowing the sauce to reduce.

Cook pasta per instructions on the package. When pasta is done to your taste, drain most of the water, but not all of it (this is key) from the pot, leaving the pasta in the pot. Then add the olive-tomato mixture from the frying pan and mix well. Serve into large bowls. If you run some hot water (and then remove) into the bowls before you add the pasta they’ll be nice and hot and won’t cool off the pasta. Sprinkle salt and ground pepper to taste.

Cooking & Recipes


Peter Rukavina

Preparation Method

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