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Spaghetti alla Puttanesca

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5 from 3 reviews

  • Author: Living the Gourmet
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 28 oz. can of crushed tomatoes
  • 6 - 8 fresh garlic cloves
  • 8 - 10 fresh basil leaves
  • 3 tbs. olive oil - plus more for drizzling
  • 1/4 cup fresh Parmesan or Romano cheese - grated
  • 1/4 cup wine
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1 tsp. red pepper flakes
  • 1 tsp. fresh ground black pepper
  • 1 lb. of your favorite pasta
For the Whipped Ricotta:
  • 16 oz. of ricotta cheese
  • 1/4 cup of pignoli nuts
  • 1/4 cup of Parmesan or Romano cheese
  • 5 - 6 fresh basil leaves - chopped
  • Fresh ground black pepper - to taste
  • 1/4 tsp. Fresh nutmeg - grated


For the Sauce:

  • Heat a large cast iron frying pan with 2 – 3 tbs. of olive oil.
  • Add the garlic cloves and seasonings and allow the garlic to become fragrant.
  • Add the crushed tomatoes, grated cheese, wine and basil leaves and simmer on a gentle heat for 12 – 15 minutes.
  • Taste for seasonings.
  • Prepare the pasta as directed.
For the Whipped Ricotta:
  • Heat a small cast iron frying pan and add the pignoli nuts.  Heat just long enough to let the pignoli nuts achieve a nice golden color.  This will only take a minute or two.  Do Not Burn the pignoli nuts!
  • Place the ricotta cheese in a large bowl and add the grated cheese, fresh ground black pepper and grated nutmeg and whip.
  • Add the pignoli nuts and chopped basil leaves to the whipped ricotta cheese and toss.
  • Add the cooked pasta to the sauce and toss.
  • Add a few dollops of the prepared ricotta cheese to the pasta and toss.
  • Plate the pasta with an added dollop of the prepared ricotta cheese, a drizzle of olive oil, fresh grated Parmesan cheese or Romano cheese, fresh ground black pepper and red pepper flakes.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Cuisine: Italian
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