Pasta puttenesca

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
  • Serves 2

Recipe courtesy of Napolina


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


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