Puttanesca is a classic Italian sauce that's full of flavour – yet surprisingly simple to make. Made predominantly with tinned goods that shouldn't be too difficult to find in your local supermarket, it's best served with spaghetti but could work with other types of pasta if you're short on supplies.
Follow this traditional Italian recipe for an alternate take on tomato pasta. Perfect for an easy week night meal, or served with a glass of red when the weekend rolls around. For more recipe ideas and inspiration, head over to our food hub.
Pasta puttanesca recipe
- Vegetable oil, a good glug
- Shallots, 2
- Half a red chilli
- Two cloves of garlic
- Anchovies, 4 fillets
- Black olives, 2 tablespoons
- Capers, 1 tablespoon
- Tin of plum tomatoes
- Olive oil, a good gluf
- Fresh (or dried) parsley, 2 tablespoons
- Salt and pepper for seasoning
- Parmesan, for serving
1. Finely chop your shallots, red chilli, garlic, anchovies, black olives and capers.
2. Add vegetable oil to saucepan. When warm, add you shallots and soften for two or three minutes.
3. Add the garlic, chilli, anchovies, black olives and capers to the pan and cook for a further two or three minutes.
4. In the mean time, blend your plum tomatoes with a hand blender in a separate bowl. Then, add to the saucepan along with a good glug of olive oil. Leave to simmer for 10 to 15 minutes.
5. At this stage, you should also think about beginning to cook your pasta. Take a look at the cooking instructions. Or if you've made your own pasta, the recipe instructions.
6. Stir your pasta sauce into the freshly cooked pasta, mixing thoroughly.
7. Top with parsley, along with a grating of parmesan, if desired.