Pasta Puttanesca Recipe

Pasta Puttanesca is a bold, salty-sweet Roman classic. Tomatoes, olives, capers and garlic come together in a sauce that tastes far more complex than the effort it takes.

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Servings

4 servings

Calories

520

Ingredients

• 400 g spaghetti
• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon chilli flakes
• 6 anchovy fillets, chopped
• 400 g canned chopped tomatoes
• 100 g pitted Kalamata olives, halved
• 2 tablespoons capers, drained
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh parsley, chopped, to serve
• Grated Parmesan, to serve

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, then reserve a cup of pasta water before draining.
2. Meanwhile, warm the olive oil in a wide pan over medium heat and fry the garlic and chilli flakes for about a minute until fragrant.
3. Add the anchovies and stir until they melt into the oil, then pour in the tomatoes and oregano and simmer for 12 minutes.
4. Stir in the olives and capers, season with salt and pepper, and loosen the sauce with a splash of pasta water if needed.
5. Toss the drained spaghetti through the sauce for 2 minutes so every strand is coated.
6. Serve at once, scattered with parsley and Parmesan.

Pro tips

• Do not over-salt the sauce before tasting, as the olives, capers and anchovies are already salty.
• A splash of starchy pasta water helps the sauce cling beautifully to the spaghetti.
• Leave out the anchovies for a vegetarian version and add an extra pinch of salt.

Frequently asked questions