Smoky Olive Puttanesca


  • 1/2 cup green California ripe olives
  • 1/2 cup black California ripe olives
  • Wood chips, soaked in water
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 4 anchovies, minced
  • 1/4 teaspoon red pepper flakes
  • 1 (28-oz.) can plum tomatoes
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoons capers
  • 1/2 teaspoon dry oregano
  • 2 tablespoons chopped fresh Italian parsley, divided
  • 1 tablespoon chopped fresh basil
  • Kosher salt and pepper to taste
  • 1 lb. hot cooked spaghetti or penne rigate
  • 1 cup grated Pecorino or Parmesan cheese


  1. To smoke olives, place in a grill basket. Place soaked wood chips in a small foil pan with several slits in the bottom. Set the pan directly on coals or gas grates over high heat. When smoking heavily, place olives on grill set over indirect heat (no heat under olives). Let smoke for 30 minutes, then remove from grill. (May be prepared 1 day ahead.)
  2. Heat olive oil in a large pan over low heat. Add garlic and saute for 1 minute, stirring constantly. Add anchovies and red pepper; cook and stir for 2 minutes more.
  3. Drain tomatoes, reserving liquid, and coarsely chop tomatoes. Add tomatoes to pan with tomato paste and simmer for 5 minutes. Add smoked olives, capers and oregano and simmer for 1 minute. Stir in half the parsley and the basil and season with salt and pepper.
  4. Toss with cooked pasta and add a little water from cooking the pasta or reserved tomato liquid if needed. Sprinkle with cheese and remaining parsley. Makes 8 servings.
Recipe by:

Chef Paul Irving