Classic pasta puttanesca

Name: Classic pasta puttanesca
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 3 tbsp olive oil; 4 garlic cloves, finely sliced; 30g anchovy fillets in oil, drained; 1 tsp pepperoncino or regular chilli flakes (optional); 400g tin chopped tomatoes (san marzano if you can find them); 70g pitted black olives (ideally gaeta or kalamata); 2 tbsp capers; 150g spaghetti; 2 tbsp finely chopped parsley

Portion size: Serves 2
Hands-on time 25 min
Difficulty: easy

Dairy-free

Pollyanna Coupland

Food producer, delicious.

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One of the most famous pasta dishes of all time, pasta puttanesca includes the very best of Italian ingredients – namely anchovies, garlic, capers, olives and tomatoes.

This classic dish most likely hails from the Italian region of Campania, although neighbouring region Lazio also lays claim. Some versions are made without the anchovies – but we thoroughly recommend including them. The story goes that this was prepared in brothels by the women working there in between clients – either because the smell was so delicious that it would attract more punters, or because it was quick to make using readily available ingredients. Or perhaps both!

Browse our recipe tour of Italy’s 20 regions for more traditional dishes.

Before you start

Gaeta black olives are the traditional olive of choice for a puttanesca. They are a fruity, tart variety that is purple when brined or black and crinkly when dried. They are similar to kalamata olives if you want a replacement that’s easier to find.

If tomatoes are in season, switch out the tin for fresh. 500g of diced tomatoes or halved cherry tomatoes cooked with the lid on will provide equally delicious results.

Using tongs to lift the cooked pasta out of the water rather than draining it means you introduce some of the starchy pasta water to the sauce, loosening it and helping it cling to the spaghetti.

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Ingredients

3 tbsp olive oil
4 garlic cloves, finely sliced
30g anchovy fillets in oil, drained
1 tsp pepperoncino or regular chilli flakes (optional)
400g tin chopped tomatoes (san marzano if you can find them)
70g pitted black olives (ideally gaeta or kalamata)
2 tbsp capers
150g spaghetti
2 tbsp finely chopped parsley

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Method

Bring a large pan of heavily salted water to the boil. Heat the oil in a separate, high-sided frying pan and gently sizzle the garlic until soft – only about 30 seconds. Add the anchovies (be careful, they might spit a little) and stir until melted and dissolved into the oil. Add the chilli flakes (if using), pour in the tomatoes, then swill out the tin with about 150ml water and add that too. Add the olives and capers then simmer for 15-20 minutes.
After 10 minutes of the sauce simmering, add the pasta to the boiling water and cook for 8 minutes, or until al dente. Use tongs to remove the spaghetti and put it straight into the puttanesca sauce. Toss to combine, then divide between bowls and sprinkle over the chopped parsley and some extra cracked black pepper.