Pasta Puttanesca

Pasta Puttanesca

Perfect for a quick lunch if you fancy something spicy, tasty and comforting. This makes enough for one person but obviously you can double up for a speedy lunch for two. You need anchovies from a jar rather than those little tins. The traditional recipe uses black olives but I prefer green – either is good. I like the seeds left in my birds eye chilli as I like this really spicy but you can remove the seeds for a more family – friendly version.

Pasta Puttanesca

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 1
  • Difficulty: easy


  • 80g pasta
  • 1 garlic clove
  • 1 birds eye chilli
  • 3 large ripe tomatoes
  • 8 anchovies from a glass jar
  • 1 tbsp olive oil (you can use it from te jar of anchovies)
  • tbsp pitted green or black olives
  • tbsp capers
  • salt and pepper
  • parmesan (optional)


    • Boil the kettle and light two rings on the hob. Place the tomatoes in a jug and cover with boiling water for 1 – minutes then drain.
    • Put the rest of the hot water over the pasta and place on the hob to cook for 12 minutes.
    • Peel and chop the garlic, slice the chilli thinly and place both in a small pan over a medium heat for about a minute in the tbsp oil from the anchovies jar. Roughly chop the anchovies and add to the pan for a minute – it should melt down a bit rather than cook.
    • Remove from the heat. Now chop and add the olives and capers.
    • Now remove the skin from the tomatoes and most of the seeds, chop and add to the pan. Place over medium heat for about 3 – 4 minutes until the tomato has broken down. Add a little salt and a good sprinkle of black pepper.
    • Drain the pasta and add to the tomato mixture and remove from the heat. Mix and serve immediately.
    • I like parmesan cheese grated in mine.

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