Spaghetti alla Puttanesca

Prep time 10 min cook time 20 min serves 4

Typical nutritional content (per portion)

536Calories 15gFat 3.7gSaturates 7.4gSugars 2.9gSalt



400g/14oz dried spaghetti
½ medium onion, finely chopped
1 red chilli, deseeded and finely chopped
2 cloves garlic, chopped
400g/14oz can chopped tomatoes
1 x 50g/2oz tin anchovy fillets, drained and chopped
15ml/1 tbsp olive oil
50-100g/2-4oz pitted black olives, sliced
1 tbsp small capers, drained
4 tablespoons basil/parsley, chopped
25-50g/1-2oz fresh parmesan, grated
a little salt and freshly ground black pepper


Cook the pasta according to the packet instructions.

Heat the oil in a heavy-based saucepan and add the onions, chilli and garlic. Cook for one or two minutes until the onion is soft and clear. Add the tomatoes and anchovies and cook for two or three minutes, stirring occasionally. Add the olives and capers and continue to cook for about 15 minutes. Drain the pasta and add to the sauce. Toss well together and serve in bowls topped with basil or parsley and a little freshly grated or thin slices of parmesan cheese, if required.

View more recipes

Onion and New Potato Tortilla

View Recipe
10 min Serves 4-6

Super Salmon Parcels

View Recipe
10 min Serves 4

Fishcakes with Minty Yoghurt Dip

View Recipe
10 min Serves 4-6

Mixed Vegetable and Barley Soup

View Recipe
15 min Serves 6 - 8
Translate »