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Pasta puttanesca recipe

Pasta puttanesca recipe

109 ratings

Delve into your store cupboard for a classic Italian pasta puttanesca. This spicy tomato sauce has a kick of chilli heat and is loaded with garlic, capers, anchovies and olives for a super speedy midweek meal, ready in under 30 minutes. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 427 calories / serving
  • Healthy
  • Dairy-free


  • 2 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • ¾ tsp crushed chillies
  • 1 tbsp capers, rinsed and roughly chopped
  • 5 anchovy fillets in olive oil, drained
  • 2 x 400g tins peeled plum tomatoes
  • 75g black pitted olives, halved
  • 3 tbsp roughly chopped parsley
  • 350g spaghetti
  • grated Parmesan, to serve (optional)
If you don't have plum tomatoes, use a tin of chopped tomatoes instead

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    1g 7%
  • Sugars

    11g 12%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 75.5g Protein 14.3g Fibre 6g


  1. Heat the olive oil in a large frying pan over a medium heat and add the garlic and crushed chillies. Cook for 1 min, then add the capers and anchovies. Cook for a further 3-5 mins, until the anchovies have melted into the oil.
  2. Add the tomatoes and break them up with a wooden spoon. Bring the sauce to a simmer and cook for 12-15 mins, stirring occasionally, until the sauce has thickened slightly. Remove from the heat and add the olives and most of the parsley.
  3. While the sauce is simmering, bring a large pan of salted water to the boil and cook the spaghetti to pack instructions.
  4. Drain the spaghetti and add to the pan with the sauce. Toss well to fully coat the pasta. Divide between 4 plates. Garnish with the remaining parsley and grated Parmesan, if using.

See more Pasta recipes


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