Linguine alla puttanesca
A bold and classic pasta puttanesca made with tomatoes, anchovies, capers and olives, tossed with al dente pasta for a quick, flavour-packed meal.
Updated : 31 December, 2025
Easy
About 20 min.
Ingredients
200 grams
Spaghetti
2 tablespoon
Olive oil
200 grams
Canned tomatoes
1 clove
Garlic
2
Anchovy
2 pinch
Chilli flakes
1 tablespoon
Capers
12
Olives
handful
Basil
to taste
Sea salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Bring a large saucepan of water to the boil with 2 tablespoons of salt added to 2 litres of water. Tip in the pasta, bring back to the boil and cook until al dente.
Step 2
While the pasta is cooking, heat the oil in a frying pan. Add the tomatoes with a pinch of salt and cook over a high heat for 2-3 minutes, stirring frequently.
Step 3
Roughly chop the garlic and anchovies together with the chilli flakes and add them to the pan. Reduce the heat to low and cook for 2-3 minutes, using a wooden spoon or fork to mash the anchovies into the tomatoes until they form a paste.
Step 4
Stir in the capers and olives and cook for a further minute. Drain the pasta quickly, then add it straight to the sauce and toss to heat through.
Step 5
Divide the pasta puttanesca between two plates and finish by tearing the basil leaves over the top before serving.
Author note
Share the recipe
