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Photo of Spaghetti puttanesca with rocket and ricotta by WW

Spaghetti puttanesca with rocket and ricotta

PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Feeding a family of four for less than $10? Too easy!


Spaghetti pasta

250 g

Olive oil

3 tsp, extra virgin variety


3 clove(s), crushed

Salted anchovies in oil, drained

4 medium, finely chopped

Capers, rinsed, drained

2 tsp

Tomato passata

500 g

Black olives, drained

8 individual, halved

Fresh basil

¼ cup(s), torn, plus extra leaves to serve


40 g, leaves

Reduced-fat ricotta cheese

½ cup(s), (120g) crumbled


  1. Cook the spaghetti in a large saucepan of boiling salted water following packet instructions or until just tender. Reserve ½ cup (125ml) cooking liquid. Drain the spaghetti and return to the pan.
  2. Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Cook the garlic, anchovy and capers, stirring, for 1 minute or until the anchovy softens. Add pasta sauce and cook, stirring, for 2 minutes or until boiling. Remove from the heat and stir in the olives, basil and rocket until wilted. Season with salt and pepper.
  3. Stir the sauce and reserved cooking liquid into the spaghetti. Top with the ricotta. Serve.


SERVING SUGGESTION: Green salad of butter lettuce, cucumber and raw broccoli florets drizzled with balsamic vinegar or fat-free Italian dressing.