Spaghetti alla Puttanesca



  • 1 pound spaghetti
  • 4 tablespoons Napoleon Extra Virgin Olive Oil
  • 2 cloves garlic, crushed
  • Red pepper flakes to tasate
  • 4 Napoleon Anchovy fillets, chopped
  • 12 Napoleon Whole Pitted Black Olives
  • 1 Tablespoons Crushed Napoleon Capers
  • 1 cup walnuts, chopped
  • 1 (14 - 15 oz.) can plum tomatoes with juice, crushed
  • Fresh Italian parsley, chopped


Cook the spaghetti in boiling salted water while preparing the sauce.

Heat the olive oil, garlic, and red pepper flakes in a large sauce pan.

Do not burn the garlic.

When the garlic is golden, add the anchovies, olives, capers and walnuts.

Cook for about 1 minute before adding the crushed tomatoes, then cook another 10 minutes on medium heat.

About a minute before the al dente stage, drain the spaghetti and add it to the sauce pan.

Sprinkle the pasta with finely chopped parsley and put on a warm plate to serve.