Pasta Puttanesca
Puttanesca is the best proof that a great dinner can come from a few tins and jars in the cupboard. The anchovies melt completely into the oil and give the sauce depth rather than a fishy taste, so don’t skip them even if you’re unsure. Olives and capers bring the salt, chili a gentle warmth.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Level
- Easy
- Per serving
- 580 kcal
Ingredients
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What to use instead
No anchovies? Add an extra 1 tbsp capers and a little more salt; the sauce will be lighter but just as bold.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Melt the anchovies
Pour the oil into a large frying pan, add the anchovies and warm over low heat for 2 minutes, mashing them with a spatula until they dissolve completely.
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Step 2: Add garlic and chili
Add the garlic and chili flakes and cook for 1–2 minutes, until the garlic smells fragrant and is just turning pale gold.
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Step 3: Simmer the tomatoes
Crush the tomatoes by hand straight over the pan and pour in their juice. Raise the heat to medium and simmer for 10 minutes, stirring, until the sauce starts to thicken.
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Step 4: Add olives and capers
Stir in the olives and capers and cook for another 5 minutes. Taste: the sauce should be rich and savoury, so it rarely needs salt.
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Step 5: Cook the spaghetti
Meanwhile, cook the spaghetti in salted water for 1 minute less than the packet says. Scoop out half a mug of the cooking water.
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Step 6: Finish in the pan
Transfer the spaghetti to the sauce, add 3–4 tbsp pasta water and toss over the heat for 1–2 minutes until the sauce hugs the pasta. Scatter with parsley and serve.
Tips & variations
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Tip
Buy olives with the stones in and pit them yourself by crushing with a knife; they’re firmer and far tastier than pre-pitted ones.
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Swap
No anchovies? Add an extra 1 tbsp capers and a little more salt; the sauce will be lighter but just as bold.
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Variation
Fold in a can of oil-packed tuna, flaked with a fork, at the end for a heartier version.
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Storage
The sauce on its own keeps in the fridge for up to 5 days and freezes well for up to 3 months.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 580 kcal | 2,320 kcal |
| Protein | 17 g | 68 g |
| Fat | 21 g | 84 g |
| Carbohydrates | 80 g | 320 g |
Approximate values calculated from standard ingredient data.
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