Pasta Puttanesca

Pasta Puttanesca

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes


  • 3 tbsp olive oil
  • 3 cloves garlic, sliced thinly
  • half a fresh red chilli, deseeded and thinly sliced or half a tsp of chilli flakes
  • 8 anchovy fillets, rinsed and patted dry if in brine
  • 1 tbsp capers, rinsed if salted and chopped roughly
  • 100g black pitted olives, sliced or halved
  • 1 can of 400g chopped tomatoes
  • 2 tbsp tomato puree
  • small handful parsley, chopped
  • 400g pasta of your choice, cooked according to packet instructions, usually 8-10 mins


  1. Bring a large saucepan of water to boil for the pasta, adding a heaped tsp of salt in.
  2. Heat the olive oil in another large saucepan or deep frying pan on medium heat. Add the garlic, chilli and anchovies. Fry for a couple of minutes, the anchovies will fall apart during this time.
  3. Add the olives, capers and tomatoes and bring to boil. Simmer for 10 minutes on medium heat until the sauce has thickened.
  4. Meanwhile, cook the pasta in the pot of boiling water until the al dente stage, according to packet instructions, usually about 8-10 minutes.
  5. Add the drained pasta to the sauce, toss and serve sprinkled with parsley and freshly ground black pepper.


  • Serving Size: 4