Puttanesca Pasta with Anchovies, Olives, and Capers

A flavorful and quick Italian pasta dish with a vibrant puttanesca sauce, featuring salty anchovies, briny olives, tangy capers, and a touch of heat.

Prep Time

10 minutes

Total Time

30 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.63/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Italian•Mediterranean

Main Ingredient:

Pasta

Cooking Style:

Quick & Easy

Mood:

Spicy

Ingredients

Servings

1lbSpaghetti or Linguine

£1.00

0.3cupOlive Oil

£0.60

6filletsAnchovy Fillets(Packed in oil, drained)

£1.50

4clovesGarlic(Minced)

£0.20

28ozCanned Crushed Tomatoes

£1.20

0.5cupKalamata Olives(Pitted and halved)

£1.00

2tbspCapers(Drained)

£0.40

4.5tspRed Pepper Flakes(Adjust to taste)

£0.10

0.3cupFresh Parsley(Chopped, for garnish)

£0.50

To tasteSalt(For pasta water)

To tasteBlack Pepper(Freshly ground)

Total Cost

£6.50

£1.63 per serving

Instructions

1.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the anchovies and cook, breaking them down with a spoon, until they dissolve into the oil (about 2-3 minutes).
3.
Add the garlic and red pepper flakes to the skillet and cook for about 1 minute, until fragrant, being careful not to burn the garlic.
4.
Stir in the crushed tomatoes, olives, and capers. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld.
5.
If the sauce becomes too thick, add a splash of the reserved pasta water to thin it out.
6.
Drain the pasta and add it to the skillet with the puttanesca sauce. Toss to coat well. Add a little more pasta water if needed to achieve desired consistency.
7.
Season with black pepper to taste. Garnish with fresh parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (280g)

650 kcal / 2720 kJ

Carbs

85g

33% of RDA

Fat

25g

36% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, you can add a splash of dry red wine to the sauce along with the tomatoes.

If you don't have fresh parsley, you can use dried parsley, but use about half the amount.

Adjust the amount of red pepper flakes to your preference for heat.

Taste and adjust the seasoning of the sauce as needed. Remember that anchovies and olives are already quite salty.

Add a squeeze of lemon juice at the end for brightness.

Cooking Equipment

Large pot

Large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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