Pasta puttanesca

    22 mins

    This is a full-bodied pasta sauce using canned tomatoes, chillies, olives, capers and anchovies for a Mediterranean flavour.

    2 people made this

    Serves: 4 

    • 375 g penne or fusilli pasta
    • pinch of salt
    • 1 tablespoon olive oil
    • 2 garlic cloves, crushed
    • 2 × 400 g cans chopped tomatoes
    • 1 tablespoon capers, drained and rinsed
    • 4 anchovy fillets, drained and finely chopped
    • ¼ teaspoon chilli flakes, or to taste
    • ½ cup stoned black olives, roughly chopped
    • chopped fresh flat-leaf parsley, to garnish

    Prep: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 in English (1)


    Made it more kid friendly. i took out the anchovies and the chilli and added peas  -  30 May 2009  (Review from Allrecipes AU | NZ)