Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti Puttanesca 3.6 (51) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 6 This classic Italian recipe can be made with the anchovies or without. Ingredients 1 pound spaghetti Coarse salt and ground pepper 1 tablespoon olive oil 3 garlic cloves, minced 1/4 to 1/2 teaspoon crushed red pepper 6 rinsed anchovies, (optional) 1 can (28 ounces) whole tomatoes, and their juice 2 tablespoons capers ½ cup chopped pitted kalamata olives Directions Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot. Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes. Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper. Rate it Print