For anyone who’s never had Puttanesca, you must try it. I did twist my face at the thought of pasta with anchovies but I spoke to a few people at work who swear by it. I decided to give it a go.


  • Pasta
  • Handful of olives and capers
  • 3 anchovies
  • 2 garlic cloves
  • Tsp olive oil
  • 1 tin of tomatoes or 3 fresh tomatoes
  • Chilli powder
  • Pepper
  • Lemon
  • Parsley
  1. Begin boiling the pasta. As it boils, finely chop the olives, capers, anchovies and garlic
  2. Add to a pan with olive oil on a medium heat and cook the mixture for a few minutes
  3. Add the tomatoes, pepper, chilli powder and a squeeze of lemon juice
  4. Simmer on a low heat for 15 minutes stirring occasionally
  5. To thicken the sauce add some of the pasta water
  6. Once thickened and rich in colour add the pasta to the sauce. Take off the heat and stir in chopped parsley (or basil)

I added mackerel to mine which gave it more of a meaty texture, but that’s optional. Having tried this with spaghetti and fussiloni I can definitely say I prefer the latter; it captured the richness and thickness of the sauce in between each twist of pasta and it was so much easier to eat as well.

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