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Pasta puttanesca

Pasta puttanesca

Total Time
40 min
25 min
15 min
Serve this classic Italian puttanesca recipe with a rocket and tomato salad or simple, seasoned, roasted vegetables. The quick-prep pasta sauce, which features tomato paste, anchovies, cherry tomatoes, olives, and capers, cooks in the time it takes to boil the water and cook the pasta. For the best results, try to time it so you’re draining the pasta when the sauce is ready; you're going to need that pasta cooking liquid to create a glossy, starchy, delicious sauce, so be sure not to drain it all.


Wholemeal pasta, dry

340 g, spaghetti variety

Olive oil

3 tsp


3 clove(s), crushed

Tomato paste

2 tbs

Salted anchovies in oil, drained

4 medium, finely chopped

Cherry tomatoes

450 g, halved

Canned cherry tomatoes

1 can(s), (1 x 400g can)

Black olives, drained

15 individual, kalamata variety, sliced

Capers, rinsed, drained

2 tbs

Fresh flat-leaf parsley

½ cup(s), chopped, plus 2 tbs extra to serve

Dried chilli flakes

½ tsp

Panko breadcrumbs

¼ cup(s), (35g), toasted


  1. Cook pasta in a large saucepan of lightly salted boiling water, following packet instructions, or until just tender. Drain, reserving 1 cup (250ml) pasta cooking liquid.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-low heat. Cook garlic, stirring, for 2-3 minutes or until golden. Add tomato paste and anchovies and cook, stirring, for 2-3 minutes. Add tomatoes, olives and capers and cook, stirring for 5 minutes or until tomatoes are heated through and beginning to soften.
  3. Add pasta to sauce along with ¾ cup (180ml) reserved pasta cooking liquid, parsley, and chilli flakes. Cook for 2-3 minutes or until hot and liquid thickens to coat pasta (it’s okay if it looks a little wetter than you’d want, as the pasta will continue to absorb the liquid). Season with salt and pepper. Serve sprinkled with extra parsley and breadcrumbs.