Spaghetti alla Puttanesca recipe


  • 2 large cloves of garlic
  • 1 tbsp. capers
  • 20 pitted green olives
  • 1 tsp. cayenne pepper
  • Salt and pepper
  • 3 or 4 anchovy fillets
  • Handful of fresh basil
  • 200g tin chopped tomatoes
  • 200g Passata
  • Olive oil


  1. Mince the garlic. Roughly chop the olives.

  2. Heat the olive oil in a frying pan and add the minced garlic. Cook them for a couple of minutes and then add the anchovies. Move them around the pan so that they break down.

  3. Add the tomatoes and the Passata and cook the sauce for a further five minutes.

  4. Add the capers and olives and cook for a further five minutes.

  5. Season with the salt, pepper and cayenne and then finely chop the basil and add this in at the very end.

  6. Toss with spaghetti to serve.

Back to the Spaghetti Recipes home page.

Made this recipe? If so, please add a review or comment below:
Your name:
Recipe rating: (optional)
Recipe difficulty: (optional)
Upload photo: (JPEG format, optional)
Privacy Policy
Published by Starsol