Spaghetti with puttanesca sauce

Try a power-packed store cupboard sauce for a mid week supper that's quick and easy
By Tamasin Day-Lewis
Spaghetti with puttanesca sauce
  • Rating:
  • Serves: 3-4 as a starter or light meal, 2 as a main course
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 4 tbsp extra virgin olive oil
  • 1 red chilli, deseeded and chopped
  • 6 salted or canned anchovy fillets, chopped
  • 2 cloves garlic, thinly sliced
  • 450 g ripe tomatoes, peeled, deseeded and sliced into strips
  • 100 g black olives, pitted and sliced
  • 1 tbsp capers
  • 350 g dried spaghetti
  • 1 tbsp chopped flat leaf parsley
  • finely grated parmesan


1. Bring a large pot of salted water to the boil for the pasta.

2. Meanwhile, heat the olive oil in a large frying pan over medium-low heat. Add the chilli, anchovies and garlic. Gently fry for 30 seconds, mashing the anchovies to a paste with a wooden spoon, and taking care not to let the garlic brown.

3. Raise the heat to medium-high and add the tomatoes, olives and capers. Bring to the boil then lower the heat and simmer for about 5 minutes.

4. Cook the pasta according to the packet instructions until 'al dente'.

5. Pour the sauce into a heated serving dish. Drain the pasta well and stir into the sauce.

6. Sprinkle with the parsley and serve with plenty of freshly grated Parmesan.

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