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Pasta Puttanesca


  • 450g/1lb small cherry, plum or vine-ripened tomatoes

  • 4 tbsp olive oil

  • 3 garlic cloves, chopped

  • 1 sprig of rosemary, leaves finely chopped

  • 4 sage leaves, shredded thinly

  • a good pinch of dried chilli flakes, or 1 red finger chilli, seeded and finely chopped

  • 55g/2oz salted capers, excess salt rubbed off

  • 110g/4oz small black olives, pitted

  • 2 x 50g/2oz cans of anchovy fillets in oil, drained and chopped

  • 2 tbsp chopped oregano

  • 450g/1lb dried bucatini or spaghetti

  • 1 tbsp chopped flat-leaf parsley

  • salt and freshly ground black pepper


  • 1.

    Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.

  • 2.

    For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.

  • 3.

    Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.

  • 4.

    Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.

  • 5.

    Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.

  • 6.

    Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well. Serve straight away, with plenty of red wine.

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