Pasta puttenesca

  • Serves 2

This garlic, tomato and olive pasta combination is an Italian classic and certainly one to try your hand at - you could even cook the sauce in advance and freeze it for a rainy day!

Pasta Alla Puttanesca

Recipe courtesy of Napolina



  • Napolina Chopped Tomatoes with Garlic 1 can, (400g)
  • Napolina Olive Oil 2 tbsp
  • Garlic 2 cloves, finely chopped
  • Fresh red chilli 1, deseeded and chopped
  • Anchovies 50g, drained
  • Napolina Black Olives 175g, chopped
  • Capers 1 heaped tbsp
  • Napolina Double Concentrate Tomato Purée 1 heaped tbsp
  • Freshly ground black pepper
  • Spaghetti
  • Fresh basil chopped


  • Step 1

    Heat olive oil in a saucepan.

  • Step 2

    Add the garlic, chilli and cook until the garlic is pale golden in colour.

  • Step 3

    Add anchovies, olives, capers, chopped tomatoes with garlic, tomato purée and black pepper.

  • Step 4

    Simmer on a low heat for 30 minutes until reduced to a thick sauce.

  • Step 5

    While the sauce is cooking, fill a large saucepan with lightly salted, boiling water and cook the spaghetti until al dente.

  • Step 6

    Drain the spaghetti and return to the saucepan.

  • Step 7

    Add the sauce, toss well and serve with freshly chopped basil.