Spaghetti alla puttanesca

Recipe from: 15 October 2014
recipes, pasta, sauce

Ingredients 12
Servings 2
Time 00:20


  • 200
  • 2
    olive oil
  • 10
    cherry tomatoes, halved
  • 1/4
    crushed dried chilli flakes
  • 1
    garlic clove, very thinly sliced
  • 2
    capers, drained and chopped
  • 60
    black olives, pitted and roughly chopped
  • 4
    anchovy fillets, roughly chopped
  • 1
    passata (or a tin of chopped tomatoes, passed through a fine sieve)
  • 1/4
    white sugar
  • chopped flat-leafed parsley, grated pecorino, black pepper



Heat the olive oil in a wide frying pan until very hot.
Add the cherry tomatoes, garlic and chilli.
Sauté for a minute, being careful not to burn the garlic.
Add the chopped capers, olives and anchovy.
Reduce the heat slightly and sauté for another minute.
Add the passata and sugar, bring to a lively simmer.
Cook for about 10 to 15 minutes, or until the sauce thickens and starts to look glossy.
Boil your pasta until al dente and the drain.
Add the pasta to the cooked sauce and stir to combine.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.


Read more on: sauce  |  pasta  |  recipes

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