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    Spaghetti Puttanesca

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    Spaghetti Puttanesca

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 2


    150g De Cecco Spaghetti
    1 tbsp Waitrose & Partners Unfiltered Extra Virgin Olive Oil, plus extra to serve
    2 garlic cloves, thinly sliced
    4 Waitrose & Partners Anchovy Fillets in Extra Virgin Olive Oil
    1 tbsp essential Waitrose Tomato Purée
    400g can chopped tomatoes
    10 Gaea Pitted Kalamata Olives, torn in half
    Handful Cooks’ Ingredients Basil from a medium pot, plus extra leaves to serve
    2 tsp Cooks’ Ingredients Nonpareille Capers, drained


    1. Bring a large pan of water to the boil and cook the pasta according to pack instructions. Meanwhile, in a wide pan, gently heat the olive oil, garlic and anchovies. Sizzle gently for 2 minutes, encouraging the anchovies to melt into the oil with a few stirs, then add the tomato purée and cook for 1 minute until it turns a burnished, golden red.

    2. Add the tomatoes and olives, partially cover, and turn up the heat. Bubble hard for 5 minutes until the sauce has thickened and is rich and tasty.

    3. When ready, drain the pasta, reserving a cup of the cooking water. Add the pasta to the sauce with 2 tbsp reserved water and mix well. Season, then toss a handful of the basil into the pan. Divide between plates then finish with the capers, extra basil and a drizzle of oil.

    Cook’s tip

    For a slight kick, add a pinch of Cooks’ Ingredients Organic Hot Chilli Flakes to the pan as you soften the garlic and anchovies. 

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    This recipe appeared within the January 2020 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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