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Pasta Puttanesca

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4


  • 2 tbsp olive oil
  • 2 cloves garlic
  • 4 anchovy fillets
  • 1/2 tsp chilli flakes
  • 12 black olives pitted
  • 1 tbsp capers
  • 1 jar passata
  • 400-500 g spaghetti


  • Cut the garlic into thin slices.
  • Roughly chop the anchovies and olives and crush the capers.
  • Heat the olive oil and add the garlic.
  • Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve.
  • Stir in the chilli flakes, then the olives and capers, and turn up the heat slightly until you can hear them sizzling.
  • Add the passata and stir well, then simmer vigorously for about five minutes, or until the pasta is done.
  • Check the seasoning.
  • Cook the spaghetti and add to the sauce being sure to add a ladle of the cooked pasta water. The salty, starchy water not only adds flavor but helps glue the pasta and sauce together; it will also help thicken the sauce.