Spaghetti alla puttanesca with basil

    22 min

    I prefer a high sauce to pasta ratio. Unlike with other puttanesca recipes, a good amount of tomato pasta sauce is used in this recipe. If you use homemade sauce then it tastes better, of course, but this cheat's version is still lovely.

    2 people made this

    Serves: 4 

    • 350g spaghetti
    • 2 tablespoons olive oil
    • 2 cloves garlic, finely chopped
    • 1 tablespoon anchovy paste
    • 475ml ready-made tomato pasta sauce
    • 1 tablespoon capers
    • 20 pitted Kalamata olives
    • salt and freshly ground black pepper to taste
    • 1 pinch of cayenne pepper
    • small bunch of fresh basil

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Bring a large pan of water to the boil with a splash of olive oil and a generous pinch of salt. Add the spaghetti to the boiling water and cook till al dente.
    2. In the meantime, heat the olive oil in a saucepan. Fry the garlic until translucent.
    3. Add the tomato pasta sauce and cook for 5 minutes.
    4. Add the capers and olives and simmer for another 5 minutes.
    5. Season with salt, cayenne pepper and pepper. Finely chop basil and add at the very end.
    6. Once the spaghetti is al dente, drain and mix immediately with the sauce.

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