Spaghetti Puttanesca recipe

Puttanesca is a spicy, tangy, salty dish from Southern Italy. This recipe is very simple and the ingredients can all be bought in advance and kept in the cupboard as a standby. You shouldn't need to add any additional salt as the anchovies and capers are already quite salty. If you find it too salty, a splash of balsamic vinegar or lemon juice will tone it down. Serves 4.


  • 800g tinned tomatoes
  • 2 tbsp capers, chopped if large
  • 5 anchovies, drained and chopped
  • 2 small handfuls green olives, pitted and sliced
  • 2 tsp chilli flakes
  • 1 tbsp olive oil
  • 400g spaghetti
  • 1 handful flat-leaf parsley, roughly chopped


  1. Heat the oil in a pan and fry the garlic for 2 mins. Add the tomatoes, capers, anchovies, olives and chilli. Cook over a low heat for approx 10 mins until the sauce begins to thicken

  2. Cook the spaghetti according to the packet instructions. Drain, leaving approx 2 tbsp of the cooking water. Return to the heat and stir the sauce through thoroughly. Season with black pepper and serve immediately.

Recipe Details:

  • Author: Jane Flett.
  • Published:

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