Classic Pasta – Puttanesca;

Puttanesca is one of those classic pasta sauces with ingredients typical of Southern Italian food; the flavours of garlic, anchovies and capers give it a salty and tangy taste;  Also it is simple to prepare in under 30 minutes.


Serves 5;

500 grams of pasta ( I have used linguine for this recipe)

1/4 cup extra virgin olive oil

1 large clove of Garlic

5 Anchovie fillets

1 tablespoon of Capers (drained and rinsed)

1 cup of black olives (use pitted olives if you prefer)

500 grams of  canned Italian Peeled Tomatoes or 500 grams of ripe cherry tomatoes

Italian flat leaf parsley

puttanesca ingredients

Optional Ingredients;

hot chilli either fresh or dry

use mixed green & black olives for a more colourful presentation;


Crush or chop the garlic;

chop the parsley;

chop the optional fresh chilli;


you could chop the olives if you prefer instead of having them whole in the pasta sauce;

Cooking the pasta;

Add 5 litres of water to a stock pot and put over a high flame;

tip; use hot water to speed up the cooking time;


Add the olive oil to a deep 30cm fry pan; heat the oil until warm to hot;

add the crushed or chopped garlic; add the anchovy fillets; add the optional hot chilli; add the capers; fry till the garlic has been lightly fried with some colour; add the tomatoes to the fry pan; add the olives; add the chopped parsley, season with salt and pepper; bring the sauce to boil, and then lower to a simmer whilst waiting for the pasta to cook;

Once the pasta water is boiling;

add two table spoons of cooking salt to the boiling water;

add the pasta;

be sure to stir the pasta a few times in the first few minutes so that it doesn’t stick together or to the bottom of the pot;

Cook for the time recommended on the packet; taste test the pasta in the last few minutes to ensure you don’t overlook the pasta;

drain the pasta into a colander;

add the pasta to the sauce and stir through;


serve straight out of the pot or add to a serving dish;

Serve with freshly grated Parmigiano Reggiano or Grana Padano and of course a glass of your favourite wine;

Buon Apetito;



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