No-Chop Spaghetti Puttanesca

No-Chop Spaghetti Puttanesca
Staff Writer
Spaghetti puttanesca

Jonathan Bell

Spaghetti puttanesca

As our mainstay spaghetti dish at home, this remains in the comfort zone when away — it's the camping version, putting it all in a pan and leaving to simmer. A little Parmesan is optional here — but unless the perfectionist in you got the upper hand when packing you're probably not going to have a grater. Finely sliced?

Click here to see 6 Quick and Easy Pasta Recipes

Click here to see Camping Cooking 101. 


For the spaghetti:

  • 12 ounces spaghetti

For the sauce:

  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon crushed garlic
  • 6 canned anchovy fillets
  • One 14.5-ounce can of chopped tomatoes
  • ¼ teaspoon crushed dried red chile flakes
  • 1 heaping tablespoon capers
  • 4 tablespoons sliced green olives
  • Sea salt


For the spaghetti:

Boil the spaghetti in plenty of salted water until al dente, then drain it, return it to the pan and toss with the hot puttanesca sauce below.

For the sauce:

If you are reliant on a one ring stove, the sauce can be made in advance and reheated. Heat the olive oil in a medium saucepan, add the garlic and anchovies and cook for a minute, mashing the anchovies into a paste. Add all the remaining sauce ingredients and simmer for 10–15 minutes, until soft and thickened. Toss in the cooked pasta and then serve. 

Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.