Spaghetti alla puttanesca
Spaghetti alla puttanesca, from above
Non vegNaples

Spaghetti alla puttanesca

Olives, capers, anchovy and chilli. The cupboard dinner that tastes like a seaside holiday.

25 minTime
16 gProtein each
mediumSpice
The pantry legend1 chapter · 1 min read

Make it your way

Grandma's wayNeapolitan style with anchovy, olives and capers.
The original
524kcalsame
16 gproteinsame
6 gfibresame
25minutessame

Puttanesca.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pasta400 g spaghetti
Olive oil3 tbsp
Garlic4 cloves, sliced
Anchovy fillets4 fillets
Dried red chilli½ tsp chilli flakes
Tomato1 tin peeled plum tomatoes, crushed
Black olives½ cup, pitted
Capers2 tbsp, rinsed
Flat leaf parsley2 tbsp, chopped
Saltfor the water

Method

4 steps
  1. 1Warm oil, garlic, anchovies and chilli on low heat, stirring until the anchovies melt.
  2. 2Add tomatoes, olives and capers. Simmer 10 minutes.
  3. 3Boil spaghetti in salted water until a minute short of al dente.
  4. 4Toss pasta in the sauce with a splash of water. Finish with parsley.
Serve it like this

Serve in shallow bowls with parsley scattered over and a drizzle of olive oil. No cheese needed; the sauce is already salty.

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Make it a meal

What goes with Spaghetti alla puttanesca: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia genovese50 min
Bread or rice Pizza bianca40 min
On the side Marinara sauce35 min
On the side Coconut chutney10 min
To drink Virgin bellini8 min
Something sweet Granita al limone15 min
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