Pasta puttanesca

Pasta puttanesca

Serves 2.

1 white onion 

2 cloves of garlic

1 tin of tomatoes 

5-6 anchovies 

3 tbsp capers 

1/2 bunch of parsley 

Salt and pepper 

220g dried pasta 

Pasta puttanesca

Cook the pasta in well salted boiling water and hold back about 3 tablespoons of water to add to the sauce just before you train the pasta.

Add the water to the sauce and stir, once most of the water has absorbed add the pasta to the sauce, and the parsley, and season with salt and pepper.


Firstly dice the onion, cook it on a low heat until the onion is translucent and soft. 

Add the garlic and anchovies and cook until the anchovies have melted into the onions, they will basically disappear but leave behind a delicious flavour. 

Add the tinned tomatoes, salt and pepper, capers, and halved black olives. Turn up the heat slightly and let the tomato sauce simmer. 

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