Puttanesca Pasta

Puttanesca Pasta


374 people made this

This is a rich pasta with a sauce that uses ingredients like anchovy, capers and olives the recipe is still quick and easy to make.


Serves: 4 

  • 500g spaghetti
  • 1/2 cup olive oil
  • 3 cloves garlic, crushed
  • 1 (400g) tin chopped tomatoes
  • 4 anchovy fillets, rinsed and diced
  • 2 tablespoons tomato purée or tomato paste
  • 3 tablespoons capers
  • 20 kalamata olives, pitted and coarsely diced
  • 1/2 teaspoon dried crushed chillies, or to taste

Preparation:10min  ›  Cook:15min  ›  Extra time:15min  ›  Ready in:40min 

  1. Cook spaghetti according to package instructions; drain and set aside.
  2. Heat oil in a frying pan over low heat. Add garlic and cook gently until golden. Add tomatoes and cook 5 minutes.
  3. Stir in anchovies, tomato purée, capers, olives and chillies. Cook 10 minutes, stirring occasionally.
  4. Toss spaghetti with sauce and serve.

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Reviews (8)


Altered ingredient amounts. Used canned Tuna in oil instead of anchovies cos didnt have any. I prefer the tuna in oil for its taste and then I use a little of the oil to flavour the dish with. Oh-and then my cat likes some too:-) - 13 Oct 2008


Rats! I feel like one of my secret quick meals has just been shared with the whole country:-) This one is a gem-quick, healthy, satisfying - 10 Oct 2008


When I saw this recipe, I was like "who needs a recipe for Puttanesca?!" But it is good to be reminded how well anchovies, black olives and tomatoes go together...even though I used tuna instead of anchovies cos I didn't have any at the time. Classic! - 13 Oct 2008

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