Skip to content

Spaghetti Puttanesca Recipe

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It’s budget-friendly, too, making it a great meal for the family. Spaghetti puttanesca is a robust Italian pasta dish known for its bold and savory flavors. Originating from Naples, it typically features a sauce made with tomatoes, olives, capers, anchovies, garlic, and chili peppers, all sautéed in olive oil. This combination creates a pungent and slightly spicy dish that is both satisfying and aromatic. The name “puttanesca” is said to reflect the quick and straightforward preparation, making it an ideal choice for a hearty, flavorful meal that can be made in a pinch. 

Prep: 15 mins | Cook: 20 mins | Serves: 4


  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 large garlic cloves, crushed
  • ½ tsp chili flakes (optional)
  • 400g can chopped tomatoes
  • 5 anchovy filets, finely chopped
  • 120g pitted black olives
  • 2 tbsp capers, drained
  • 300g dried spaghetti
  • ½ small bunch of parsley, finely chopped


  1. Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chili, if using, and cook for a further minute.
  2. Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
  3. Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

Nutrition Per Serving: 

495 kcal

19g fat

66g carbs

13g protein

Recipe by Esther Clark / BBC Good Food

Both comments and trackbacks are closed.
9143648897 Directions Contact/Schedule