Thank you so much Cherie! This made me so happy to read and your marinated olives sound delicious! I very much appreciate you taking the time to make the recipe and coming back to rate and comment!

Thank you so much Pam! You made my day!

Hi Robert. Thank you so much for standing up for me. I appreciate the support. That said, I want to keep this a chill and respectful space for everyone, so let’s skip the threats. Thank you again for looking out!

Maybe keeping you less than expert opinion to your fucking self and move along. Don’t like it, don’t make it. It never fails to see miserable people like yourself commenting on every recipe on this platform. Shut your fucking mouth or I can find you and shut it for you

Thanks for sharing your thoughts! This version of Spaghetti alla Puttanesca is inspired by traditional methods but also tailored for home cooks who may prefer bold, well-rounded flavors.

The 1/2 cup of salt is for 5–6 quarts of water, following the classic Italian technique of heavily salting pasta water to properly season the noodles. It’s not added to the sauce directly. That said, seasoning is always adjustable to taste and comfort level.

As for the garlic, sautéing for 1–2 minutes over medium heat brings out its flavor without burning, especially when using whole crushed cloves. And while oregano might not be in every traditional version, many regional variations include it—it adds an earthy depth that balances beautifully here.

I always welcome different approaches, but I’ll stick with what’s worked beautifully in countless kitchens, including mine.

Hi Kim! Thank you for the feedback! Parsley sounds like a great alternative if oregano feels too strong for your taste. I’m glad you found the recipe easy to follow and appreciate you giving it a try!