Photo of Pasta puttanesca by WW

Pasta puttanesca

Points® value
Total Time
40 min
25 min
15 min
Serve this classic Italian puttanesca recipe with a rocket and tomato side salad or simple, seasoned, roasted vegetables.


Wholewheat Pasta, dry

340 g, spaghetti

Vegetable Oil

1 tablespoon(s)


3 clove(s), crushed

Tomato Purèe

1 tablespoon(s), level

Waitrose Cooks' Ingredients Anchovy Paste

10 g

Cherry Tomatoes

900 g, halved

Olives, in Brine

15 individual, Kalamata, pitted, sliced

Capers, in Brine

3 tablespoon(s), rinsed

Parsley, fresh

30 g, chopped, plus extra for garnish

Chilli flakes

1 pinch, or red pepper flakes

Asda Panko Breadcrumbs

30 g, toasted


  1. Bring a large pot of salted water to a boil and cook the spaghetti according to pack instructions.
  2. Meanwhile, heat the oil in a large nonstick pan over a medium-low heat. Add the garlic and cook, stirring, until golden brown, for about 2-3 minutes. Stir in the tomato purée and anchovy paste and cook for a further 2-3 minutes. Add the tomatoes, olives and capers to the pan. Cook for about 5 minutes, tossing, until the tomatoes are heated through and beginning to soften.
  3. Drain the pasta, reserving 1 cup of pasta cooking water. Add the pasta to the sauce along with ¾ of the reserved pasta water, parsley and red pepper flakes. Cook until piping hot and the sauce is thick enough to coat the pasta (it’s okay if it looks a little wetter than you’d want, as the pasta will continue to absorb the liquid).
  4. Season to taste and serve immediately, garnished with parsley and breadcrumbs.


For the best results, try to time it so you’re draining the pasta when the sauce is ready. If you prefer regular (not wholewheat) pasta, that's fine. Just make sure to adjust the recipe accordingly.