Delicious Spaghetti and Puttanesca Sauce served on a flower shaped ceramic plate with a glass of cold green tea.

Spaghetti and Puttanesca Sauce

Spaghetti and Puttanesca Sauce is always a favorite at my house.  The sauce is spicy and sweet, and bursting with the flavor of tomatoes and basil.  Enjoy it with garlic bread and a fresh Caprese salad.

Welcome to my kitchen in Japan, where I’ll be sharing with you an authentic recipe for Spaghetti and Puttanesca Sauce. This tantalizing dish brings together the flavors of Italian cuisine with a Japanese twist, creating a fusion that will surely leave you craving for more. Join me as I take you through the step-by-step process of preparing this delectable dish, using locally sourced ingredients and traditional Japanese cooking techniques. From peeling tomatoes to simmering the sauce, every detail is meticulously crafted to ensure a harmonious blend of flavors. Get ready to embark on a culinary journey that will transport your taste buds to new heights. Let’s dive in and discover the magic of Spaghetti and Puttanesca Sauce in the heart of Japan.

In Japan, we believe in using the freshest ingredients to create dishes that are not only delicious but also nutritious. The first step in preparing this dish is peeling the tomatoes. By using the cross-cut method and briefly blanching them in boiling water, we ensure that the skin easily lifts off, revealing the juicy and vibrant flesh within. This technique not only enhances the texture but also intensifies the flavors of the tomatoes.

Moving on to the sauce, we infuse the olive oil with the rich aroma of garlic, a staple ingredient in Japanese cuisine. Sautéing the minced garlic until it turns a beautiful golden brown adds depth and complexity to the sauce. To further enhance the flavors, we incorporate locally sourced ingredients such as anchovy paste, chili paste, capers, sundried tomatoes, and a touch of honey. These ingredients create a symphony of flavors that dance on your palate, taking your taste buds on a delightful journey.

To ensure that every bite is bursting with flavor, we meticulously cook the diced tomatoes until they are soft and well combined. This process allows the sauce to develop a rich and robust taste, perfectly complementing the delicate sweetness of the tomatoes.

Adding a touch of Japanese influence, we introduce olives and mushrooms to the sauce. These ingredients add a unique umami flavor and a delightful texture, elevating the overall taste of the dish.

As the sauce simmers, we take the time to prepare the pasta, following the package instructions for perfect al dente texture. Cooking the pasta just right ensures that it retains its firmness and complements the sauce beautifully.

Finally, we plate the pasta and generously ladle the sauce on top, allowing the flavors to meld together. A sprinkle of shredded Romano cheese adds a creamy and savory note, while fresh basil leaves add a vibrant touch and a hint of freshness.

In the heart of Japan, where culinary traditions meet innovative flavors, Spaghetti and Puttanesca Sauce bring together the best of both worlds. With each bite, you’ll taste the harmony of Italian and Japanese influences, creating a truly unique and unforgettable dining experience. Join me in my kitchen as we embark on this gastronomic adventure. Get ready to savor the flavors, indulge in the textures, and immerse yourself in the magic of Spaghetti and Puttanesca Sauce, right here in Japan.

I hope that you enjoy this pasta dish as much as we do in my house!

Spaghetti and Puttanesca Sauce

This spicy pasta dish is made with garlic, chili, anchovy paste, capers, olives, honey, basil, sundried tomatoes, fresh tomatoes and mushrooms.  You can add more chili paste to heat it up or more honey to sweeten it.  Vegans can omit the anchovy paste and enjoy this dish as well.

Puttanesca sauce can be enjoyed with any type of pasta, not just spaghetti.  Many cafes serve it with penne or rigatoni.

It is important to peel the tomatoes to prevent the skin from breaking apart in the sauce.  At the beginning of the instructions I share an easy method with you for peeling tomatoes.  You can use the same method for making tomato soup.  Make sure to take the stem off of the tomatoes before mixing them into the sauce.

20 mins 45 mins 4 plates
PREP 20 mins
COOKING 45 mins
YIELD 4 plates
Delicious Spaghetti and Puttanesca Sauce served on a flower shaped ceramic plate with a glass of cold green tea.


  • 4 large,fresh tomatoes
  • 12 fresh basil leaves
  • 2 TBSP olive oil
  • 1 clove garlic, thinly sliced
  • 2 TBSP anchovy paste
  • 1 tsp chili bean paste (tobanjam)
  • 3 sundried tomatoes, diced finely
  • 3 TBSP capers, drained
  • 2 TBSP honey
  • 6 white button mushrooms, stems removed and sliced thin (80g)
  • 1 cup pitted green olives
  • 1 cup pitted kalamata olives
  • 1 lb of your favorite spaghetti


Peel Tomatoes

  • Cross-cut the tomatoes.  Put in boiling water for 3 minutes.  The skin will start to lift off in the water.  Drain the tomatoes and peel by hand under cold water.

  • Cut each tomatoes into 6 wedges and set aside.

Prepare the Sauce

  • Sauté the garlic in the olive oil in a large frypan over medium high heat until the garlic is browned and the oil is infused with the garlic.

  • Chop up half of the basil and add to the oil along with the anchovy paste, chili paste, capers, sundried tomatoes, and honey.  Continue to sauté for another 3 minutes.

  • Add the diced tomatoes.  Continue to cook over a medium high heat, mixing the tomatoes and breaking them apart with a wooden spoon.

  • Once the tomatoes are combined and soft throughout, add the olives and mushrooms.

  • Continue cooking over medium high heat for 10 more minutes.  Add the remaining whole basil leaves, lower the heat to medium-low, cover and cook for 30 minutes.  While waiting, prepare the pasta in accordance with the direction on the package.

  • Plate the pasta and top with the sauce.  Sprinkle with shredded Romano cheese and fresh basil to taste.


  • To enhance the flavors of the Puttanesca Sauce, let it simmer on low heat for at least 30 minutes. This will allow the ingredients to blend together and create a rich and robust taste.
  • If you have leftover Spaghetti and Puttanesca Sauce, store them separately in airtight containers. This will help maintain the freshness and prevent the pasta from soaking up too much sauce, resulting in a better texture when reheated.
  • For a vegetarian version of this recipe, you can omit the anchovies. Replace them with a tablespoon of capers to maintain the briny flavor that adds depth to the sauce.

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