Pasta Puttanesca
Nutrition per serving
An Italian sauce with plenty of character: tomato, olives, capers, garlic and anchovies. Punchy and fragrant, it turns simple pasta into an intense, tasty dish in 20 minutes.
Prep time: 10 min | Cooking time: 15 min | Servings: 4 | Difficulty: Easy
Calculated per portion from the Anses Ciqual 2025 values for each ingredient, using the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 233 kcal · 9 g protein · 36 g carbohydrate · 6 g fat
Ingredients
- 350 g spaghetti
- 2 tins of tomatoes, chopped
- 80 g black olives
- 2 tbsp capers
- 4 anchovy fillets
- 2 cloves of garlic
Method
- Melt the garlic and anchovies in the oil.
- Add the tomatoes, olives and capers.
- Simmer for 12 minutes.
- Toss with the al dente spaghetti.
Nutritional benefits
Tomato provides lycopene and vitamin C, the olives and olive oil good Mediterranean fats, and the anchovies omega-3. A tasty sauce with no cream or fatty meat, though keep an eye on the salt (olives, capers, anchovies). Serve with wholewheat pasta for balance.
Variations and substitutions
- Leave out the anchovies for a vegetarian version.
- Add chilli for extra heat.
- With wholewheat pasta.
- Add tuna for a higher-protein version.
Storage and making ahead
The sauce keeps for 3 days and can be frozen: excellent for batch cooking.
💡 Good to know
The anchovies melt into the oil and disappear, leaving behind a savoury umami depth: even people who say they do not like them love it.
Related reading
Discover more vegetarian recipes · healthy & balanced recipes.
Foods in this recipe: spaghetti · tomatoes · black olives · capers · anchovy fillets.
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