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Spaghetti with puttanesca sauce

By Nikki K on 27th Jul, 2014

Spaghetti with puttanesca sauce


  1. Heat the oil and butter in a wide pan with a lid. Add the garlic and anchovies and gently fry until the garlic starts to go golden.
  2. Add the baby capers, sliced olives, chopped chilli and tomato paste. Cook for a couple of minutes before adding the diced tomatoes. Reduce heat and simmer gently, covered for about 15 minutes.
  3. If you are using dried pasta start it cooking now in a large pan of boiling salted water – until it is not quite al dente – so as long as the packet suggests.
  4. If you are using home-made pasta it will only need to cook for about 3 minutes, so start it when the puttanesca sauce is nearly ready.
  5. When the pasta is almost al dente, transfer the pasta and a large spoonful of its cooking water into the pan with the sauce. This helps the pasta sauce stick to the pasta.
  6. Add the freshly ground black pepper and half the chopped parsley -  continue to cook for a couple of minutes.
  7. Transfer into a nice serving dish or individual bowls, and garnish with additional anchovy fillets and the extra parsley.

Recipe Notes

  • Serve this with a Sicilian Red or Zinfandel.
  • You can make this a day in advance and store in the fridge, or you can make extra and freeze it for a quick meal another day.
  • Puttanesca sauce originates from southern Italy and translates as ‘whore’s sauce’ – a great talking point for your dinner guests!
tomato  / spicy  / sauce  / pasta  / italian
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