Pasta Puttanesca Recipe

Name: Pasta Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (.5 kg). dried spaghetti; 3 tbsp (45 ml) virgin olive oil; 1 clove of garlic, finely chopped; 1 large red onion, finely chopped; 6 anchovy fillets, drained; pinch of chilli flakes; 1 oz (28 grm). pitted black olives roughly chopped; 1 oz (28 grm). pitted green olives roughly chopped; 1 tbsp (15 ml) capers, drained and rinsed; 4 large ripe tomatoes; 1 14 oz (392 grm). tub of passata (sieved tomatoes); 1 tsp (5 ml) paprika; salt, to taste; grated parmesan cheese

Servings: persons

1 lb (.5 kg). dried spaghetti
3 tbsp (45 ml) virgin olive oil
1 clove of garlic, finely chopped
1 large red onion, finely chopped
6 anchovy fillets, drained
pinch of chilli flakes
1 oz (28 grm). pitted black olives roughly chopped
1 oz (28 grm). pitted green olives roughly chopped
1 tbsp (15 ml) capers, drained and rinsed
4 large ripe tomatoes
1 14 oz (392 grm). tub of passata (sieved tomatoes)
1 tsp (5 ml) paprika
salt, to taste
grated parmesan cheese

1
Heat the oil in a pan and add the onion, anchovies and chilli.
2
Cook for about 10 minutes until soft and starting to brown.
3
Add garlic and cook for about 1 minute.
4
Cut the tomatoes in half, and using a grater (place a large plate underneath) rub the flesh of the tomatoe, until only the skin is left - discard the skin.
5
Add to the saucepan, and add the paprika and salt and cook for 5 minutes.
6
Then add the olives and capers and the passatta, add one glass of water and cook on a low heat for about half an hour.
7
When ready the sauce should be slightly thick and rich.
8
In the meantime cook your spaghetti.
9
Rinse (use hot water) and drain, add to the sauce on a very low heat for about 5 minutes, stirring periodically to ensure the pasta keeps hot.
10
Serve with parmesan.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb (.5 kg). dried spaghetti, 3 tbsp (45 ml) virgin olive oil, 1 clove of garlic, finely chopped, 1 large red onion, finely chopped, and more.

Yes, Pasta Puttanesca falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Puttanesca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions