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  • Writer's pictureGil's Gourmet

Monterey Bay Pasta Puttanesca

serves 4


4 garlic cloves, peeled and minced

4 each anchovy fillets, minced

2 tablespoons capers, drained

1/2 teaspoon crushed red pepper flakes

1lb. spaghetti, cooked

1 tablespoon fresh parsley, chopped

parmesan or pecorino grated


Heat oil in an extra large skillet over medium-high heat. Once hot, add garlic, anchovy and capers and sauté until fragrant, about 1 minute. Add marinara sauce, olives and crushed red pepper flakes to the skillet, stir to combine and bring to a simmer. Simmer for 3-4 minutes or until heated through. Add spaghetti and toss to combine. Serve puttanesca topped with parsley and grated parmesan.

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