SEA PUTTANESCA SPAGHETTI, a simple and delicious Neapolitan recipe, perfect for a seafood menu even for Christmas Eve.
A really excellent first course that is quick to prepare, light, an ideal idea for both lunch and dinner, sea puttanesca spaghetti are ideal for a good seafood menu.
The other day I was watching the series “I bastardi di Pizzofalcone” with Alessandro Gasmman and during the episode this first course was prepared, of course I immediately thought of replicating it.
The recipe usually uses squid, but many sea versions of the typical Neapolitan puttanesca dish also add mussels, clams, fresh tuna, and some even whelks, sea snails.
Of course, however you prepare sea puttanesca spaghetti, they are delicious, I love them, a delicious variation of the typical pasta with olives and capers.
Follow me in the kitchen today there are sea puttanesca spaghetti!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.32 lbs squid (or cuttlefish)
- 7 oz spaghetti
- 1 clove garlic
- 10.58 oz tomatoes (peeled)
- 2 anchovy (salted)
- 1 tbsp capers (salted)
Preparation
Clean the fish then cut it into small pieces, brown the anchovies with the garlic, add the fish, and cook for 10 minutes.
Add the tomatoes, capers, and olives and let cook for another 10-15 minutes.
Meanwhile, put the water for the pasta, drop it as soon as it boils, and cook until al dente, put some pasta water in the pan with the sauce.
Add the pasta to the sauce and mix with the stove on.
Bon appétit
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