How to make Puttanesca Spaghetti - Ingredients & Recipe


  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 3 garlic cloves, crushed or finely grated
  • 8 anchovies in oil
  • ½ tsp dried oregano
  • ¼ tsp chilli flakes
  • 2 x 400g tinned cherry or chopped tomatoes
  • 2 tbsp capers
  • 100g pitted mixed olives
  • 300g spaghetti
  • 1 handful flat leaf parsley, roughly chopped


Calories columnFat columnSaturates columnSugars columnSalt column
445 per serving
22% %GDA
13g per serving
19% %GDA
2g per serving
10% %GDA
11g per serving
12% %GDA
1.30g per serving
22% %GDA


  1. Set a kettle to boil.

  2. Heat a large sauté pan until medium hot. Add the olive oil and onion, cover and cook for 3-5 minutes until just softened.

  3. Add the garlic, anchovies, oregano and chilli flakes, turn the heat down, cover and cook gently for 5-6 minutes, stirring occasionally, until the anchovies have broken down and the onions are soft.

  4. Add the tinned tomatoes, capers and olives and bring to the boil. Turn down to a simmer and cook for 15 minutes while the pasta cooks.

  5. Tip the boiling kettle into a large saucepan, add a pinch of salt and cook the spaghetti according to packet instructions.

  6. Drain and tip straight into a colander set over the pan. Tip the pasta and about 3-4 tbsp of cooking water into the sauce and mix well until the pasta is totally coated in sauce.

  7. Stir in the parsley and season with black pepper. Serve straightaway.