Waitrose and Partners
Spaghetti puttanesca

Spaghetti puttanesca

No wonder it’s a classic – this storecupboard hero is high on flavour, and low on effort. You could make a double batch of sauce while you’re cooking (just use a large pan, scoop out half, cool and freeze) making next time even more of a breeze.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

4 out of 5 stars(14) Rate this recipe
HealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 300g De Cecco Spaghetti
  • 2 tbsp olive oil, plus extra to drizzle
  • 1 Essential Onion, finely chopped
  • 3 cloves garlic, crushed
  • ½ tsp chilli flakes
  • 350g can Fragata Stoneless Manzanilla Olives Filled With Anchovy, drained and chopped
  • 400g essential Waitrose Chopped Tomatoes
  • 3 tbsp essential Waitrose Tomato Puree
  • 1 tsp dried mixed herbs
  • 1 tsp caster or granulated sugar
  • ½ x 15g pack oregano, leaves chopped, plus extra leaves to sprinkle
  • 15g Essential Grana Padano DOP, finely grated, to serve


  1. Bring a large saucepan of lightly salted water to the boil and cook the pasta for 10 minutes, until tender.

  2. While cooking, heat the oil in a saucepan and fry the onion for 3-4 minutes, until softened. Stir in the garlic and chilli flakes and cook for 1 minute more. Add the olives, tomatoes, tomato purée, dried herbs, sugar and chopped oregano and simmer for about 8 minutes until thickened and pulpy.

  3. Drain the spaghetti, leaving a little of the pasta water clinging so it’s not completely dry. Add to the sauce and stir in. Transfer to shallow bowls and scatter with the cheese and oregano leaves. Serve drizzled with a little extra oil.

Cook’s tip

The small amount of anchovies filling the olives adds a little richness to the sauce without being overpowering. For a vegetarian alternative, or if you don’t like anchovies, use 150g pitted black or green olives instead.


Typical values per serving when made using specific products in recipe


1,848kJ/ 440kcals



Saturated Fat












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