Spaghetti alla Puttanesca

Puttanesca is the boldest sauce in the Italian pantry: tomatoes, olives, capers, anchovies, and chilli, all simmered into something salty, briny, and deeply savory. It is fast, fiery, and made almost entirely from the cupboard.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

480

Ingredients

• 400 g spaghetti
• 400 g chopped tomatoes
• 100 g pitted black olives, halved
• 2 tablespoons capers, rinsed
• 4 anchovy fillets
• 3 garlic cloves, sliced
• 1 teaspoon chilli flakes
• 3 tablespoons olive oil
• 1 tablespoon tomato paste
• Salt and black pepper, to taste
• Fresh parsley, chopped
• Grated Parmesan, to serve

Instructions

1. Cook the spaghetti in salted water until al dente, reserving a cup of pasta water.
2. Warm the olive oil in a pan and fry the garlic, chilli flakes, and anchovies for 2 minutes until the anchovies dissolve.
3. Stir in the tomato paste, then the chopped tomatoes, and simmer for 12 minutes until thick.
4. Add the olives and capers and cook for 2 more minutes.
5. Toss in the drained spaghetti with a splash of pasta water until the sauce coats every strand.
6. Serve with parsley and Parmesan.

Pro tips

• Rinse the capers well so they season the sauce without making it too salty.
• Let the anchovies melt completely into the oil — they add depth, not fishiness.
• Taste before adding salt; the olives, capers, and anchovies bring plenty.

Frequently asked questions