Spaghetti alla puttanesca with basil

Spaghetti alla puttanesca with basil


2 people made this

About this recipe: 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.


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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