Spaghetti Puttanesca Recipe

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serves: 4
Skill: easy
Prep: 20 min
Cooking: 45 min

Nutrition per portion

Calories 500 kCal 25%
Fat 12g 17%
  -  Saturates 2g 10%


  • 2tbsp olive oil
  • 10 anchovy fillets, finely chopped
  • 4 garlic cloves, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 3 sprigs rosemary, leaves stripped and finely chopped
  • 2tsp tomato purée
  • 1kg (2lb 4oz) large tomatoes, skinned, deseeded and roughly chopped, or 1 x 400g tin chopped tomatoes with juice
  • 100ml (4fl oz) dry white wine
  • 50g (2oz) capers, drained and rinsed
  • 75g (3oz) pitted black olives, chopped
  • 400g (14oz) dried spaghetti
  • 2tbsp basil, roughly torn
  • freshly grated Parmesan, to serve


  • Heat the oil in a large sauté pan and add the anchovies, garlic, chilli and rosemary. Cook for a couple of minutes, but do not allow the garlic to brown. Add the tomato purée, chopped tomatoes, wine, capers and olives. Stir well and cook for 45 minutes on a low heat until the sauce is rich and thick.

  • Cook the pasta and drain well. Divide between 4 warmed bowls. Add the basil to the sauce, and spoon on to the pasta. Sprinkle over the Parmesan and serve.

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(15 ratings)
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