Spaghetti puttanesca is a classic quick pasta dish. While the origins of the dish are much disputed, one thing everyone agrees on is that it is quick, simple and tasty!

Many recipes you see will vary on how to make the tomato based sauce, here we are just keeping it simple with fresh tomatoes and a little tomato puree to add depth to the sauce.

Total prep and cooking time – 15 minutes

Serves – 2

Serving recommendation: Best served with Italian white wine and a crusty bread.

Learn more about where to find the best puttanesca here!

To get started, ensure you have a saucepan of boiling water, and a large frying pan with a lid.

Ingredients

200GSPAGHETTI
2GARLIC CLOVES
LARGE HANDFULTOMATOES
1 TABLESPOONTOMATO PUREE
2 TABLESPOONSCAPERS
10 (CHOPPED IN HALF)GREEN OR BLACK OLIVES
(DE-STONED)
4 FILLETSANCHOVIES
1 TEASPOONBLACK PEPPER
1 TABLESPOONCHILLI FLAKES
2 TABLESPOONSEXTRA VIRGIN OLIVE OIL
HANDFULFRESH BASIL OR PARSLEY
FOR SPRINKLINGPECOGRINO ROMANO

Method

Step 1

Add the spaghetti to a pan of boiling water, cook for 8-10 minutes until ‘al dente’.

Step 2

Put a frying pan on a high heat with a teaspoon of oil and add your capers. These should crisp a little before adding the next ingredients.

Slice your garlic cloves, roughly chop the tomatoes and half the olives.

Step 3

Follow this with your garlic (sliced) and anchovies, give a quick stir and after 30 seconds add the olives, roughly chopped tomatoes, dried chilli and the puree. Mix together.

Add a little of the cooking water from the spaghetti put a lid on your pan and allow to cook down until the pasta is ready, roughly 5 minutes.

Step 4

When the pasta is ready, add it to the frying pan with the tomato sauce and a little of the cooking water from the spaghetti if the sauce needs loosening.

Mix everything together with some ground black pepper and extra virgin olive oil.

To serve, sprinkle either fresh basil or parsley over the top with a little pecogrino romano cheese and enjoy with an Italian white wine!