Spaghetti alla Puttanesca

Spaghetti alla Puttanesca


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About this recipe: Tomatoes and garlic are simmered with anchovies, capers, olives and dried chillies in this Italian pasta sauce.


Serves: 4 

  • 500g spaghetti
  • ½ cup 125ml) olive oil
  • 3 cloves garlic, crushed
  • 1 tin (410g) chopped tomatoes
  • 4 anchovy fillets, rinsed and chopped
  • 2 tablespoons tomato purée or tomato paste
  • 3 tablespoons capers
  • 20 kalamata olives, pitted and coarsely chopped
  • ½ teaspoon dried crushed chillies, or to taste

Prep:10min  ›  Cook:15min  ›  Extra time:15min  ›  Ready in:40min 

  1. Cook spaghetti according to package instructions; drain and set aside.
  2. Heat oil in a frying pan over low heat. Add garlic, and cook gently until golden. Add tomatoes and cook 5 minutes.
  3. Stir in anchovies, tomato purée, capers, olives and chillies. Cook 10 minutes, stirring occasionally.
  4. Toss spaghetti with sauce, and serve.

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