Crazy good fettuccine puttanesca

  • Preparation 5 min
  • Cooking 20 min
  • Servings 4
  • Freezing Absolutely



  • 450g fettuccine
  • Olive oil
  • 1 cup good quality black olive, coarsely chopped
  • 7 small anchovies fillets, chopped
  • 2 1/2 tablespoons capers, coarsely chopped
  • 3 garlic cloves, finely chopped
  • 1 small hot pepper, finely chopped
  • 1/4 cup fresh flat parsley, coarsely chopped
  • Salt and ground pepper
  • 1 can ( 796ml ) of San Marzano tomatoes with basil leaves
  • Fresh pecorino ou parmesan, grated



  • In a big sauce pan filled with salty boilling water, cook the pasta al dente as per instructions on the box. Pour in a strainer, rince with cold water and drain well. Coat with olive oil, stir and set aside.
  • In a sauce pan at medium temp, heat a drizzle of olive oil and add the olives, anchovies, capers, garlic, hot pepper and half of the fresh parsley. Season with salt and pepper then cook while stirring for about 5 minutes.
  • Pour the tomatoes and break apart in small chunks with your hands. Stir well and let simmer for 4 minutes.
  • Add the pasta along with the rest of the parsley then cook for 2-3 minutes while stirring, just enough to heat everything and to coat the pasta with the crazy good sauce! Serve in big bowls, throw a ton of freshly grated cheese on top and garnish with some parsley!