Scott Conant’s Pasta Puttanesca | Food Network

Prepare in addition to Scott as he shares his take on this iconic Italian dish that features anchovies, capers, and more!
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Spaghetti Puttanesca (Scotty's Design).
Level: Intermediate.
Total: 1 hr 10 minutes.
Active: 1 hr.
Yield: 4 to 6 portions.


1/2 cup extra-virgin olive oil, plus more if required.
2 anchovy fillets, rinsed (if oil-packed) or taken in a couple changes of water (if salt-packed).
1 shallot, carefully sliced.
2 cloves garlic, finely sliced.
2 teaspoons crushed red pepper.
1 sprig oregano, finely sliced.
2 plum tomatoes.
1/2 pint cherry tomatoes.
1 tablespoon chopped fresh parsley leaves, plus more for garnish if you like.
1 tablespoon capers, rinsed (if oil-packed) or taken in a couple changes of water (if salt-packed).
2 tablespoons pitted and quartered black , preferably Gaeta.
1 pound dry spaghetti.


In a small skillet, warm the olive oil over medium heat. Include the anchovies and cook, breaking them up with a fork or wooden spoon, until they have actually disintegrated into the olive oil. Include the shallot, garlic, and crushed red pepper and cook, stirring, till they simply begin to brown. Then add the oregano, if using.

To peel the plum tomatoes, use a paring knife to cut a little x on the tomato. Bring a saucepan of water to a boil, and have ready a bowl of ice water. Boil the tomatoes for about 10 seconds, then plunge them into the ice bath. The shock of going from hot to cold ought to trigger the skin to contract, making it much easier to peel. Utilize your fingers or a small paring knife to pull the skin off. If the skin persists, try boiling and stunning the tomato once again.

Cut the plum tomatoes into 8 pieces and the cherry tomatoes in halves or quarters depending upon size. In a bowl, integrate the cherry tomatoes, plum tomatoes and parsley. Add the capers and olives and let this mix sit for a few minutes or as much as an hour at space temperature for the combined tastes to develop. (Refrigerate it for any longer stretches and use it within 24 hours.).

When ready to serve, bring a big pot of salted water to a boil and cook the spaghetti up until just shy of al dente. Before draining, reserve about 1/2 cup of the cooking water. When the is just about done, heat a big frying pan over medium-high heat. Add a number of tablespoons of the olive oil, and when hot, include the tomato mixture to the pan. (You want the tomatoes to have enough surface space so that when they struck the pan, the liquid that is released from them vaporizes nearly right away.).

Drain the spaghetti, add it to the skillet, and use tongs to toss it with all of the components. Add some of the cooking liquid to the pan as necessary to keep the moist. Transfer the spaghetti to warm bowls and drizzle with a little bit more of the remaining olive oil and some fresh chopped parsley, if you like.

Cook's Note.

Which white wine? A Greco di Tufo (DOC) from Campania would truly enable this meal to shine. A rich white wine made from Greco grapes, this white wine provides a smokiness that's nicely tamed by the assertive flavors of the puttanesca.

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's Pasta Puttanesca|Food Network.

Scott Conant's Pasta Puttanesca | Food Network

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About the Author: Yvette Cook


  1. The fact that crushed red pepper is still highlighted as an optional ingredient is a crime! 😂🔥🔥🔥

  2. This is my first time seeing Scott cooking. I enjoyed it thoroughly. He has such passion and is a very good teacher. Loved the way he explained step by step instructions.

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  4. I’ve been to Naples, with i had tried the Putanesca there. In fact, the worst Italian food i ever had was in Naples Italy. Spaghetti that was over cooked, covered with a bright orange sauce that in no way resembled a tomato sauce. Just goes to show you can get crap food anywhere in the world, even places known for a specific kind of cuisine.

    But i will also say, the best pizza i ever had was in Italy, and i can’t even remember the name of the town. It was a tiny place on a busy city street, but they had a wood fired oven right in the dining are, and you could watch your pizza cook. So good. Just a simple cheese and tomato pizza, just so well made it was amazing.

  5. So, when the pasta making company cuts the spaghetti noodles to length to fit the box, they are violating the integrity of the pasta?!? That’s just silly. I get where Scott is coming from, it’s just that saying things like that just come off as pompous bullshit. The food will speak for itself, you don’t need to add some mystical “integrity of the pasta” to the discussion.

    1. That being said, i wish i could eat that. Mystical BS aside, the man can cook!

    2. Yeà, I never got the whole ” don’t break the pasta” stuff. What happens when you buy pasta at a store? Not all stockers handle the pasta w care, plus transports from the maker etc

  6. Now that’s completely perfect for pasta 🍝 and then some! Keep up the good work for cooking 🍳 with that!

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  8. So incredibly passionate about cooking the ingredients precisely and with integrity. Definitely a good framework to follow. Thanks for the insightful tutorial Scott!

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