Classic Pasta Puttanesca

Classic Pasta Puttanesca


2 people made this

The classic gutsy pasta, full of flavour from chilli flakes, olives, capers and anchovies. Great for a flavour sensation.

Zoë Harpham

Serves: 4 

  • 375g penne or fusilli
  • pinch of salt
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2 (400g) tins chopped tomatoes
  • 1 tablespoon capers, drained and rinsed
  • 4 anchovy fillets, drained and finely chopped
  • 1/4 teaspoon chilli flakes, or to taste
  • 1/2 cup stoned black olives, roughly chopped
  • chopped fresh flat-leaf parsley, to garnish

Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

  1. Cook the pasta in a large saucepan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. Meanwhile, heat the oil in large frying pan over a moderate heat. Sauté the garlic for 1 minute, then stir in the tomatoes, capers, anchovies and chilli flakes. Cook gently for 10 minutes, stirring from time to time until the sauce thickens slightly, then stir in the olives.
  3. Drain the pasta and tip into a large serving dish. Pour over the sauce and toss to coat well. Sprinkle with parsley and serve immediately.

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Reviews (1)


Made it more kid friendly. i took out the anchovies and the chilli and added peas - 30 May 2009

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