Pasta Puttanesca

clock 10 minutes + 20 minutes bowl Serves 4


  • 500g spaghetti or linguine
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic, crushed
  • 8 drained anchovy fillets, chopped coarsely
  • 1/2 - 1 tsp chill flakes
  • 2 x 400g can chopped tomatoes
  • 1/3 cup drained capers, rinsed
  • 1/2 cup kalamata olives
  • 1/3 cup coarsely chopped fresh italian parsley
  • 2 Tbsp small fresh basil leaves
  • Parmesan cheese to serve
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  • 1. Cook the pasta in a large saucepan of boiling well-salted water, uncovered, until just tender, then drain. Reserve 1/4 cup of the pasta cooking water.

  • 2. Meanwhile, heat the oil in a large frying pan over a medium heat. Cook garlic and anchovies, stirring, for 3-4 minutes or until fragrant and the anchovies have almost cooked away.

  • 3. Add the chilli and tomatoes. Cook, stirring, for 5 minutes.

  • 4. Stir in capers and olives. Cook, stirring occasionally, for about 5 minutes or until sauce thickens slightly.

  • 5. Add the drained pasta to the puttanesca sauce. Toss gently to combine. Add reserved cooking water, if desired. Sprinkle over parsley and basil. Serve with Parmesan cheese.

  • Tip: for a vegetarian option, just exclude the anchovy fillets. Take out the Parmesan cheese to make this recipe dairy free.

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