Spaghetti puttanesca

Method 1

Ingredients

3 tbsp olive oil

1 onion

finely chopped

2 large garlic cloves

crushed

½ tsp chilli flakes

(optional)

400g can chopped tomatoes

5 anchovy

fillets, finely chopped

120g pitted black olives

2 tbsp capers

drained

300g dried spaghetti

½ small bunch of parsley

finely chopped

step 1

Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.

step 2

Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.

step 3

Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

Method 2

🍝 Spaghetti Puttanesca

🧾 Ingredients (serves 2–3)

200–250 g spaghetti

2 tbsp olive oil

3–4 cloves garlic, thinly sliced

4–6 anchovy fillets (optional but traditional)

1 can (400 g) chopped tomatoes

2 tbsp tomato paste (optional, for richer flavor)

½ tsp chili flakes (adjust to taste)

¼ cup black olives (Kalamata or similar), pitted & sliced

1–2 tbsp capers, rinsed

Salt & black pepper, to taste

Small handful fresh parsley, chopped

Grated Parmesan (optional, for serving)

👩‍🍳 Instructions

Cook the pasta

Bring salted water to a boil and cook spaghetti until al dente. Reserve about ½ cup of pasta water, then drain.

Start the sauce

Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant (about 30 seconds).

Add anchovies

Stir in anchovies and let them melt into the oil—they’ll dissolve and add depth.

Build flavor

Add chili flakes, olives, and capers. Cook for 1–2 minutes.

Tomatoes in

Pour in chopped tomatoes (and tomato paste if using). Simmer for 8–10 minutes until slightly thickened.

Combine pasta & sauce

Add the drained spaghetti to the sauce. Toss well, adding a splash of reserved pasta water if needed.

Finish

Taste and adjust seasoning (go easy on salt—the olives and capers are salty). Stir in fresh parsley.

Serve

Plate and top with black pepper and Parmesan if desired.

💡 Tips

Anchovies don’t make it “fishy”—they add umami depth.

If you prefer, skip cheese—many traditional versions don’t use it.

Add a squeeze of lemon at the end for brightness.

Comments

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