Pasta with Puttanesca Sauce

Recipes of Mass and Pastas

Italian Cooking

Ingredients serves 4

For the sauce

  • 3 tablespoons olive oil
  • 2 cloves garlic, peeled
  • 2 lbs can tomatoes, chopped and drained (reserve juice)
  • 1 cup pitted black olives, sliced 6 anchovy fillets, chopped
  • 2 tablespoons capers
  • 1 teaspoon dried oregano
  • teaspoon pepper
  • 2/3 cup parsley, finely chopped
  • Salt and pepper

For the pasta

  • 14 oz fresh fettuccine
  • ½ cup grated parmesan cheese


1 The sauce: heat 2 tablespoons of olive oil and add the garlic. Sauté until golden. Remove and discard the garlic. Add all remaining ingredients except the parsley. Cook over high heat until it comes to a boil. Reduce heat to low and cook until the sauce thickens. Add the parsley and correct the consistency with the reserved tomato juice if necessary.

2 The pasta: cook the fettuccine in a large pot with plenty of boiling salted water for 3 minutes or until al dente. Drain and return to the pot. Season with olive oil and place on individual plates, distribute the sauce and sprinkle with parmesan cheese.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

We can accommodate the markedly spicy flavors of this dish with two types of wine. Looking for affinity, choose a varietal Syrah, ideally with black pepper notes. As a contrast, a refreshing young wine, such as a citrusy Sauvignon Blanc from the latest vintage does the trick.

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