Classic pasta puttanesca
- Published: 16 Sep 24
- Updated: 17 Sep 24
One of the most famous pasta dishes of all time, pasta puttanesca includes the very best of Italian ingredients – namely anchovies, garlic, capers, olives and tomatoes.
This classic dish most likely hails from the Italian region of Campania, although neighbouring region Lazio also lays claim. Some versions are made without the anchovies – but we thoroughly recommend including them. The story goes that this was prepared in brothels by the women working there in between clients – either because the smell was so delicious that it would attract more punters, or because it was quick to make using readily available ingredients. Or perhaps both!
Browse our recipe tour of Italy’s 20 regions for more traditional dishes.
-
Serves 2 -
Hands-on time 25 min
Before you start
Gaeta black olives are the traditional olive of choice for a puttanesca. They are a fruity, tart variety that is purple when brined or black and crinkly when dried. They are similar to kalamata olives if you want a replacement that’s easier to find.
If tomatoes are in season, switch out the tin for fresh. 500g of diced tomatoes or halved cherry tomatoes cooked with the lid on will provide equally delicious results.
Using tongs to lift the cooked pasta out of the water rather than draining it means you introduce some of the starchy pasta water to the sauce, loosening it and helping it cling to the spaghetti.
Nutrition
- Calories
- 561kcals
- Fat
- 28g (4.2g saturated)
- Protein
- 15g
- Carbohydrates
- 58g (7.3g sugars)
- Fibre
- 6.5g
- Salt
- 4g