Spaghetti Alla Puttanesca

It does mean ‘anything goes’ (in effect!) in Italian, so like so many Italian sauces, every household has their own version. Our version adds traditional Italian extras to our authentic Italian Pasta and Tomatoes – a bit different, deliciously so.

Ready in 25 minutes
Serves 4 people


350g Spaghetti
2 tablespoons Olive Oil
6 Anchovy fillets
1 clove Garlic, crushed
1 can Cook Italia Chopped Tomatoes
1 tablespoon Cook Italia Tomato Purée
2 tablespoons Capers, drained
1 Red Chilli, deseeded and finely diced
2 tablespoons Black Olives, sliced or chopped
1 handful Fresh Flat Leaf Parsley, chopped
The juice of 1 Lemon
A pinch Salt and Black Pepper
A good sprinkling Cook Italia Grated Italian Cheese


Cook the Pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes.

Meanwhile, warm the Olive Oil in a pan on a medium heat, then add the garlic and cook for one minute.

Add the anchovy fillets and chilli and cook for about 3 minutes until the anchovy fillets fall apart.

Carefully add the Chopped Tomatoes and bring to a simmer, then allow to bubble for about 5 minutes.

Add the Tomato Purée, capers, olives and lemon juice, and mix well, and let it come back to a simmer for about 2 minutes.

Check the Pasta … when it is how you like it – ‘al dente’, or slightly softer – drain the Pasta.

Remove the sauce from the heat, and tip the Pasta into the sauce then mix until the Pasta is thoroughly coated in the sauce.

Sprinkle the chopped parsley over the top and serve immediately with black pepper and a sprinkling of Grated Italian Cheese for a final flourish.


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