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Spaghetti alla Puttanesca

Spaghetti alla Puttanesca: a sourced dutch oven recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

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Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: nishidaryuichi, CC BY 2.0; https://commons.wikimedia.org/wiki/File:Spaghettiniphoto.jpg; https://creativecommons.org/licenses/by/2.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Spaghetti alla Puttanesca

Photo: nishidaryuichi · CC BY 2.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •600 grams (21 ounces ) uncooked spaghetti
  • •4 tablespoons extra-virgin olive oil
  • •115 grams (4 ounces) unsalted anchovy fillets, crushed into a paste (omit anchovies for Neapolitan version)
  • •5 cloves of garlic , finely chopped
  • •200 grams (7 ounces) black olives , pitted and chopped
  • •2 tablespoons salted capers , washed well and coarsely chopped
  • •1–3 small dried chile peppers , chopped (optional)
  • •900 grams (roughly 2 pounds ) plum tomatoes , peeled and puréed
  • •2 tablespoons chopped parsley
  • •Salt to taste

Instructions

  1. 1Put the olive oil, garlic, and anchovy paste in a skillet over medium heat.
  2. 2Before the garlic browns, add the olives, capers, tomato sauce, and chile peppers.
  3. 3Add 2–3 pinches of salt, mixing over high heat. Then lower the heat and allow to simmer for 15 to 20 minutes.
  4. 4Meanwhile, cook the spaghetti in salted water (at least 4 quarts of water per pound of spaghetti being cooked). Strain it when it's al dente .
  5. 5Place pasta in a large serving bowl, and coat it with sauce. Then, sprinkle it with chopped parsley.
  6. 6Mix and serve hot.

Camp tips

  • • Italians customarily do not top this dish with grated cheese.
  • • This recipe calls for chile peppers. Choosing the right quantity and type of pepper depends on your personal taste and a bit of trial and error. For this dish, most chefs use peppers in the moderate range of the Scoville scale . Use one or one and a half small peppers the first time you make this recipe. Use one and a half or two small peppers if your first attempt at making sugo leaves you craving more pepper heat. Keep increasing the number of peppers until you get it right. Most chefs stop at three.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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