This is a relatively inexpensive pasta dish to make, as most of these ingredients are readily available in ones pantry. Simple ingredients made with love and care, often produce the most memorable dishes and this one is no different. It’s a rich tangy sauce, with the robust flavours, of garlic and tomatoes, then heightened by salty anchovies,capers and olives. The heat from the chillies adds depth and balance. Toss with steaming al dente spaghetti and serve topped with parmesan shavings.




  • Pasta
  • Seafood
  • Latest>Valentines Meals


  • Italian

Cooking Methods

  • Braising

Prep Time

Cooking Time

20 minutes


    500 g spaghetti
    4 cloves garlic finely chopped
    6 anchovies roughly chopped
    1 red chilli finely sliced
    4 tbsp olive oil
    3/4 cup black olives, halved (pips removed)
    1 tin chopped tomatoes
    1,25 cups tomato purée
    1 tsp sugar
    2 tbsp capers
    2 tbsp origanum leaves
    Freshly ground salt and pepper
    Parmesan shavings for serving


    In a heavy bottom pan, heat the olive oil and gently fry the garlic, chilli and anchovies.
    Stir in the olives, chopped tomatoes, tomato purée and sugar.
    Add the capers and origanum .
    Season with freshly ground salt and pepper and allow to simmer on a med heat for about 20mins, stirring intermittently.
    In the meantime, cook the spaghetti according to the instructions on the packet.
    Once al dente, drain, reserving a cup of the pasta water.
    Stir this liquid into the puttanesca sauce that is simmering on the stove.
    Place the drained spaghetti into a large serving dish and pour the sauce over, tossing all the ingredients together.
    Season with a little more freshly ground salt and pepper, if needs be, then serve with Parmesan shavings.