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Classic Puttanesca
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Built by the community using putanesca
A bold, punchy pasta sauce from Naples built on anchovies, olives, capers, and tomatoes. It comes together in minutes and packs serious flavour — salty, briny, garlicky, and deeply satisfying.
Cooking Ability Level
Prep
10 mins
Cook
20 mins
Serves
4
Difficulty
Easy
Budget
Reasonable
Calories
480
Ingredients
- 320g spaghetti or linguine
- 4 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 6–8 anchovy fillets (from a tin)
- 1 tsp dried chilli flakes
- 2 tbsp tomato paste
- 2 x 400g tins chopped tomatoes
- 80g pitted black olives, roughly chopped
- 2 tbsp capers, drained
- Salt and black pepper, to taste
- Small handful of fresh parsley, chopped (optional but recommended)
1. Bring a large pot of well-salted water to a boil. Cook the pasta according to packet instructions until al dente. Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the sliced garlic and anchovies. Cook for 2–3 minutes, stirring, until the anchovies have melted into the oil and the garlic is soft and fragrant — don't let it brown.
3. Add the chilli flakes and tomato paste. Stir and cook for 1 minute to caramelise the paste slightly.
4. Pour in the tinned tomatoes. Stir well, breaking up any large pieces. Simmer over medium heat for 12–15 minutes until the sauce has thickened and deepened in colour.
5. Stir in the olives and capers. Taste the sauce before adding any salt — the anchovies, olives, and capers are already very salty. Add black pepper and a little salt only if needed. Simmer for a further 2–3 minutes.
6. Add the drained pasta to the pan and toss well to coat, loosening with a splash of reserved pasta water if needed.
7. Serve immediately, topped with chopped fresh parsley if using.
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Nutrition per Serving
480
Calories
14g
Protein
72g
Carbs
16g
Fat