time 30mins
serves 2
difficulty Easy

Puttanesca has so much flavour, especially for something so quick to cook. Don't be afraid of the anchovies, they get such a bad rap, but they totally melt away, and you are just left with a really savoury flavour. It isn't a fishy dish, it's just delicious 🎉


  • 250grams dried spaghetti
  • 1 tin of tomatoes
  • Tomato puree
  • 1 garlic clove
  • 1-2 handfuls of black olives (pitted)
  • A handful of capers (salted not vinegar if you can find them)
  • 6-8 anchovies
  • Dried chilli flakes
  • Dried oregano
  • Lemon (optional)
  • Parsley (optional)
  • Olive oil
  • 📖Method

  • Put a large pan of (lightly) salted water on to boil.
  • In a blender, or just the pan with the back of a spoon, blitz up your tomatoes until smooth.
  • In a large pan, add a splash of olive oil and heat on a medium heat. Once hot, add a grated garlic clove and fry lightly for a minute or so.
  • Chop your anchovies into small segments, and add to a hot pan and cook for another minute or so, the anchovies will start to break down.
  • Add a tablespoon of tomato puree and cook again for a few minutes, stirring around with the garlic and anchovies.
  • Roughly chop your olives and add, with the capers (washed), to your pan and stir around. Leave to cook for a couple minutes then add in a little chilli and a pinch of oregano.
  • Pour in your blitzed up tomatoes, stir until it's all well combined and then leave to cook on a medium heat for roughly 10-15 minutes, just whilst you boil your pasta.
  • Once your pasta is very almost done, add to the sauce along with a splash of the pasta water and mix well. If it needs loosening, add a little more of the pasta water.
  • When its all mixed together, and the sauce looks like a nice consistency, serve and squeeze a couple drops of lemon juice over and a sprinkle of parsley
  • Finish by pouring over a drizzle of nice olive oil