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Pasta Puttanesca

Pasta Puttanesca


  • 6 tablespoons olive oil
  • 2 cloves garlic, peeled and chopped
  • 1 fresh red chile, seeded and chopped
  • two 14 1/2 ounce cans chopped tomatoes, drained
  • 8 anchovy fillets
  • 1 teaspoon light brown sugar (optional)
  • 1 cup black olives, pitted and chopped if desired
  • 12 to 16 ounces penne, preferably spelt pasta (spelt has a lovely light texture and nutty flavor, not to mention a healthful wholesomeness)
  • 4 heaping tablespoons chopped fresh parsley (you could slip basil in place of parsley if you prefer)