Pasta alla Puttanesca

Name: Pasta alla Puttanesca
Yield: 2 servings
Cuisine: Italian
Ingredients: 200g spaghetti; 400g tinned tomatoes; 80g black olives (Gaeta), pitted; 2 tbsp capers, rinsed; 4 anchovy fillets; 2 cloves garlic and 1 dried chilli; Parsley and olive oil

Spaghetti alla puttanesca/poot-tah-NES-kah/

Also known as: Puttanesca, Spaghetti Puttanesca

About this dish

Spaghetti in a punchy tomato sauce with olives, capers, anchovies, garlic and chilli.

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Ingredients

🍝200g spaghetti

🍅400g tinned tomatoes

🫒80g black olives (Gaeta), pitted

🫙2 tbsp capers, rinsed

🐟4 anchovy fillets

🧄2 cloves garlic and 1 dried chilli

🌿Parsley and olive oil

Method

Serves 2

Warm the garlic, chilli and anchovies in olive oil until the anchovies melt.

Add the tomatoes and simmer for 10 minutes.

Stir in the olives and capers.

Cook the spaghetti until al dente and toss it in the sauce with a splash of pasta water.

Finish with parsley and a drizzle of olive oil.

✓ What Makes it Authentic

Puttanesca is a Neapolitan dish popular since the mid-20th century; the version from Lazio adds anchovies, while Naples often leaves them out.

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