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The Postal Pantry Co - Spaghetti Alla Puttanesca

Spaghetti Alla Puttanesca

Course Main Course
Cuisine Italian
Keyword easy
Servings 2


  • 150 g spaghetti
  • 1 400 g tin tomatoes
  • 1 tbsp olive oil plus extra for drizzling
  • 2 garlic cloves thinly sliced
  • 4 anchovy fillets
  • 2 tbsp capers
  • 12 kalamata olives stones removed
  • Sea salt & black pepper


  • Bring a large pan of water to the boil and add the spaghetti. Meanwhile, in a frying pan, heat the olive oil over a medium heat and add the sliced garlic and anchovies. Fry for a couple of minutes but do not let the garlic brown. The anchovies will begin to 'melt'.
  • Add the tinned tomatoes, olives and capers and simmer for 5 minutes. Taste for seasoning. Add salt if required and pepper.
  • When ready, drain the spaghetti reserving a cup of cooking water. Add the pasta to the sauce with a little of the cooking water to loosen. Check for seasoning.
  • Serve in bowls drizzled with olive oil and optional torn basil leaves.