Spaghetti alla Puttanesca

Matt had the privilege to meet Frank Pellegrino and get a signed copy of his restaurant’s cookbook while dining at Rao’s in Las Vegas.


1/3-1/2 cup fine-quality olive oil (we use 100 mL)
1 cup finely diced onion
3 garlic cloves, peeled and minced
6 anchovy fillets, chopped
1/4 cup dry white wine
4 cups hand-crushed, canned, imported San Marzano Italian plum tomatoes, with juice
2/3 cup Gaeta or kalamata olives (or other brine-cured black olives), pitted and sliced
2 Tbsp salted-packed capers, well rinsed
Dried red pepper flakes to taste, optional
Salt and pepper to taste
1 lb spaghetti
10 fresh basil leaves, torn
Pinch dried oregano
2 Tbsp chopped Italian parsley


  1. Place oil, onion and garlic in a large sauté pan over medium-low heat. Sauté for about 5 minutes or until onions are translucent but not brown. Stir in anchovies and sauté until anchovies have dissolved into the oil.
  2. Raise heat and add wine. Bring to a boil, then stir in tomatoes, olives, capers, and, if using, red-pepper flakes. Return to a boil. Lower heat and simmer for 5 minutes. Taste and adjust seasoning with salt and pepper and simmer for 10 minutes.
  3. Meanwhile, cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente.
  4. Just before serving, stir basil and oregano into the sauce.
  5. Drain spaghetti. Return drained spaghetti to the pot. Over medium-high heat, stir in 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with parsley and serve.


4 servings


Rao’s Cookbook

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at

Up ↑

%d bloggers like this: