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Spaghetti Puttanesca


1 lb spaghetti

Coarse salt & ground pepper

1 tbsp Mustapha's Extra Virgin Olive Oil

3 cloves garlicminced

¼ to ½ tsp crushed red pepper

6 rinsed anchovies (optional)

1 can (28 oz) whole tomatoes and their juice

2 tbsp Mustapha's Non-Pareil Capers

½ cup kalamata olive, chopped & pitted



Cook spaghetti in a large pot of boiling salted water according to package instructions. Drain and 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 and Simmer until thickened, 5 to 10 minutes. Toss with pasta. Season with salt and pepper.