Pasta Puttanesca
Why this recipe works
- Deep savoury base: Anchovies melt into the warm oil, giving the tomato sauce a rounded savoury depth without tasting overtly fishy.
- Punchy balance: Olives, capers, garlic and chilli bring salt, acidity, heat and aroma, so the sauce tastes full-flavoured after a short simmer.
- Fast weeknight method: The sauce cooks in the time it takes to boil the pasta, with reserved pasta water helping it coat the spaghetti smoothly.
Get the most out of this recipe
Adjust the heat
- For gentler heat: Use less chilli flakes and let the garlic and anchovy carry the flavour of the sauce.
- For more kick: Increase the chilli flakes slightly, but add them with the garlic so their heat infuses the oil evenly.
- Keep it balanced: Taste before serving; extra chilli should not overpower the salty olives, capers and anchovies.
Ingredient notes
- Watch the salt: Anchovies, capers and olives all add salinity, so taste the sauce before adding the final seasoning.
- Use good tinned tomatoes: Whole peeled tomatoes give the sauce body and a slightly rustic texture once crushed in the pan.
- Choose bold olives: Kalamata olives bring a deeper, fruitier flavour than mild black olives and suit the punchy sauce well.
Common mistakes
- Browning the garlic: Keep the heat moderate when cooking the garlic; if it darkens, it can make the sauce taste bitter.
- Seasoning too early: Avoid adding all the salt before the sauce has reduced, as the briny ingredients become more concentrated.
- Letting the sauce tighten: Loosen the pasta with reserved cooking water as you toss, so the sauce turns glossy rather than dry.
Serving ideas
- Serve with something simple: A crisp green salad or simply dressed bitter leaves work well against the salty, tomato-rich sauce.
- Finish fresh: Add parsley just before serving to keep its colour and clean herbal flavour.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Add the spaghetti and cook until al dente. Before draining, scoop out about 150 ml of the pasta water, then drain.
- Meanwhile, warm the extra virgin olive oil in a large frying pan over a medium heat. Finely slice the garlic, add it with the chilli flakes, and cook for 30 to 60 seconds until fragrant but not browned. Add the anchovy fillets and stir for 1 to 2 minutes until they melt into the oil.
- Tip in the canned tomatoes and crush them with a wooden spoon. Simmer for 6 to 8 minutes until slightly thickened. Stir in the olives and capers and simmer for 2 minutes more.
- Add the drained spaghetti to the pan and toss well, adding a splash of reserved pasta water as needed to loosen and gloss the sauce. Season with the remaining 1 tsp fine sea salt and the black pepper. Chop the fresh parsley and scatter over the pasta to finish.
Recipe notes
Tips
- Keep the heat moderate when cooking the garlic so it stays sweet and doesn’t turn bitter.
- If the sauce tightens before the pasta is ready, add a spoonful of reserved pasta water to keep it gently simmering.
- Anchovies are salty, so taste the sauce before adding the final seasoning.
Substitutions
- Replace spaghetti with another long pasta shape for a similar result.
- Replace chili flakes with a smaller amount for a milder heat.
- Replace fresh parsley with a smaller amount stirred through at the end if you prefer a more subtle finish.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat in a frying pan over a medium-low heat with a splash of water until piping hot, tossing to loosen the sauce.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish Gluten Wheat
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