128min 4 ppl
Pasta Puttanesca
40 minutes
2 people
Medium31–60 min or 7–12 steps
40 min · 10 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 16g
Carbs 66g
Fats 16g
About this dish
Anchovies, capers, olives, and chilli simmered into a brash, intensely savoury tomato sauce — bold, punchy, and pantry-ready in under 30 minutes.
Allergy Info
Gluten, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesthinly sliced4
- Fresh flat-leaf parsley to serve
Tins & Jars
- Anchovy fillets in oildrained4
- tinned chopped tomatoes400 g
- Pitted black olivesroughly chopped60 g
- Capersrinsed2 tbsp
Dried Goods
- Spaghetti or linguine160 g
Spices & Seasonings
- Chilli flakes1 tsp
- dried oregano1 tsp
- Salt to taste
- Black pepper to taste
Oils & Condiments
- Olive oil3 tbsp
Utensils
- Large frying pan
- Large pot
- Colander
- Chef's knife
- Chopping board
- Wooden spoon
- Measuring cup
Method
1
Thinly slice the garlic cloves, drain the anchovy fillets, rinse the capers, and roughly chop the black olives.
Approx. 5 minutes
2
Heat the olive oil in a large frying pan over medium-low heat.
Approx. 2 minutes
3
Add the sliced garlic and cook for 2 minutes until pale golden.
Approx. 2 minutes
4
Add the anchovies and stir for 1 minute until they dissolve into the oil.
Approx. 1 minute
5
Add the chilli flakes and cook for 30 seconds.
Approx. 1 minute
6
Add the tinned tomatoes, olives, capers, and oregano. Season with black pepper and a little salt — anchovies and capers add plenty.
Approx. 2 minutes
7
Simmer over medium heat for 15 minutes, stirring occasionally, until the sauce thickens.
Approx. 15 minutes
8
Meanwhile, cook the pasta in heavily salted boiling water until al dente. Reserve 100ml of pasta water before draining.
Approx. 10 minutes
9
Add the drained pasta to the sauce and toss for 1 minute, adding a splash of pasta water if needed to loosen.
Approx. 1 minute
10
Serve immediately topped with freshly chopped flat-leaf parsley.
Approx. 1 minute
