Spaghetti alla Puttanesca

This recipe features in these meal plans: Spoil Yourself, Treat Yourself.

An easy-to-prepare Italian spaghetti dish with a piquant black olive and tomato sauce.


  • 227g of tinned chopped tomatoes
  • 6 black olives, halved
  • 1/2 tbsp capers, chopped
  • 2 anchovy fillets, chopped
  • 15g of Parmesan cheese, grated
  • 90g of premium spaghetti
  • 2 small shallots (approx 40g each), finely chopped
  • pinch of crushed chillies
  • 1 tsp fresh parsley, chopped
  • 1 small clove of garlic, finely chopped
  • 1 tbsp olive oil
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £2.06
  • Store cupboard: Cook's
  • Calories per serving: 573
  • 5-a-day per serving: 2.5
  • Print Recipe
Spaghetti alla Puttanesca photo

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  1. Heat the olive oil in a frying pan and fry the chopped shallot and garlic for 3-4 minutes, or until soft. Add the crushed chillies and fry for 1 minute. Stir in the anchovies, tomatoes, capers and olives and simmer for 10 minutes, or until the sauce develops a thicker, smoother consistency. Season to taste with salt and pepper.
  2. Meanwhile, cook the spaghetti according to the packet instructions.
  3. To serve, toss the spaghetti with the sauce and top with the parsley and Parmesan cheese.

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