Bucatini Puttanesca

Originally from Italy's Amalfi coast, the tomato-based sauce has an even better flavor if prepared a day in advance. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

  • Yield: Makes 4 to 6 servings
Bucatini Puttanesca

Source: Martha Stewart Living, June 2007


  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup black olives, such as Gaeta or Nicoise, rinsed, pitted, and thinly sliced
  • 1/2 cup green olives Italian-style, rinsed, pitted, and coarsely chopped
  • 3 tablespoons capers, preferably salt-packed, thoroughly soaked and rinsed
  • 1/2 teaspoon red pepper flakes, plus more for serving
  • 1 28-ounce can best-quality tomatoes, half pureed, half roughly crushed
  • 1 sprig fresh basil, plus more for garnish
  • 1/2 teaspoon dried oregano
  • 1 pound bucatini pasta
  • Freshly grated Parmesan cheese


  1. Bring a large pot of water to a boil.

  2. Place olive oil and garlic in a large saucepan. Heat over medium heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the olives, capers, and 1/4 teaspoon of the red pepper flakes. Add the pureed and crushed tomatoes, bring to a boil, reduce the heat, and simmer for15 minutes. Add the basil sprig, the remaining 1/4 teaspoon red pepper flakes, and the oregano and cook for an additional 10 minutes.

  3. Meanwhile, generously salt the boiling water. Add the pasta and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and toss with the sauce. Serve with additional red pepper flakes, grated Parmesan cheese, and freshly torn basil leaves.


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