Pop's Puttanesca

by Jay DeVita
(Tierra Verde, FL)

We frequently enjoyed this recipe when we visited Pop in the Catskills...Enjoy!!!


  • 1/4 c Extra Virgin Olive Oil
  • 4 cloves chopped Garlic
  • 1/2 tsp dried Oregano
  • 1/4 tsp dried Red Pepper
  • 1/2 chopped Onion
  • 1 24oz can Redpack Crushed
  • 1 tbs dried Basil
  • 1 tsp Salt (1/2 if using Anchovies)
  • 1/4 c Capers
  • 1/2 c pitted Oil Cured Black Olives
  • 1 lb Linguine or Fettuccine
  • Opt: 5-6 Minced Anchovy Filets


  • Warm 3 tbs olive oil over medium/high heat.
  • Add dried oregano and red pepper flakes.
  • After 1 minute, add chopped onions.
  • Sprinkle with a pinch of salt and saute for 10 minutes until onions are soft and edges brown a little.
  • Add remaining olive oil and garlic (and minced anchovies optional).
  • Cook garlic until it JUST STARTS to turn a little color.
  • Add crushed tomatoes, basil, and a pinch of remaining salt.
  • Keep the heat medium-high and cook the tomatoes down (about 20 minutes).
  • If too thick, add 1/2 cup of Swanson's chicken broth or good white wine.

    Last 5 minutes or so, throw in the olives (take out the pits and coarsely chop them) and capers. If you use the anchovies, take it easy on the salt!

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    Sep 29, 2010
    by: Phil-Moderator

    Hi Jay, We will need your email address just in case we need to contact you. Please don't post it here. Just send it through my sites contact page.

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