Puttanesca Spaghetti

Serve up this tasty, healthy bowl of Puttanesca Spaghetti and impress your friends.

Serves 2


6 anchovies – finely chopped

2 cloves garlic – finely chopped

1 handful capers – chopped

1 handful Kalamata olives – pitted and chopped

1 tin chopped tomatoes

½ tsp dried chilli flakes

½ tsp dark brown sugar

½ fresh lemon

1 handful fresh parsley


Freshly ground pepper

1 handful of spaghetti


  • In a saucepan, heat boiling water, add a pinch of salt and cook the pasta according to the packet instructions
  • Meanwhile, chop together the anchovies, black olives, capers and garlic and fry in a pan with some of the anchovy oil for about two minutes on a medium heat taking care that the garlic doesn’t burn
  • Add the tinned tomatoes, sugar, chilli flakes and a grinding of pepper (the anchovies will provide the salt)
  • Cook together on a medium heat for around 10 minutes until the tomato sauce reduces slightly
  • When the sauce is finished add a squeeze of lemon juice
  • When the pasta is cooked, drain and return to the saucepan, add the pasta sauce to it and stir through
  • Plate up and top with some fresh parsley and a sprinkling of parmesan
  • Serve with garlic bread and a nice green salad.

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