Pasta puttanesca works in more ways than one
Serve as a sauce with beef, lamb, meaty white fish or mixed through freshly cooked pasta. Puttanesca works over baked potatoes and makes a gorgeous hot dip for pita bread or toasted sourdough, especially when partnered with skorthalia.
Recipe type: Main
Cuisine: Italian
  • 4 table spoons olive oil (or the olive oil from a tin of anchovies)
  • 4 large garlic cloves, crushed
  • 1 tin anchovies or a quarter tube of anchovy paste
  • 1 tin chopped tomatoes
  • A quarter tube of tomato paste
  • 4 table spoons of capers in vinegar
  • 3 table spoons of green olives, sliced
  • 1 small packet of flat-leafed parsley (about 30 grams), finely chopped
  • Freshly ground black pepper to taste
  1. Heat half the olive oil in a saucepan.
  2. Add crushed garlic and cook, making sure not to brown or caramelise the garlic. There's a place for the lovely flavour of crispy garlic, but puttanesca isn't it.
  3. Add the anchovies or anchovy paste and mix together.
  4. Add the tinned tomatoes and the tomato paste and mix.
  5. Add capers and olive (if using).
  6. Simmer for 15-30 minutes. The longer it simmers, the more it thickens and the more intense the flavour.
  7. Just before serving, add the parsley, the last table spoon of olive oil and black pepper to taste.
Recipe by Edinburgh Foody at