This free Spaghetti Alla Puttanesca Pasta Recipe is based on the old recipe from Naples. The garlic, anchovies and olives create the base of this amazing pasta. Puttana means prostitute and it is said that the ladies of the night in Naples were the first to make this dish because it was quick and cheap to make between appointments.


100ml butter
3 garlic cloves, finely chopped
1 small tin of anchovies, drained
1 tin shredded tuna in brine, drained
150g drained black olives, pitted and halved
400g fresh cherry tomatoes, halved or 2 tins chopped tomatoes
30ml capers, rinsed
1 red chilli, seeded and chopped
salt and freshly ground black pepper
juice of 1 lemon
500g spaghetti
45ml fresh parsley, chop the stalks and the leaves separately
grated parmesan to serve (optional)

  • Heat the butter in a large pan over medium heat and sauté the garlic, capers, anchovies, the chopped chilli and the parsley stalks.
  • As soon as the garlic starts to get a little colour add the tuna, olives, tomatoes, salt and pepper and simmer for about 15 to 20 minutes.
  • Meanwhile cook the spaghetti according to the packet instructions.
  • Drain and add the cooked pasta to the sauce in the pan and add the lemon juice and some of the parsley.
  • Simmer for a few minutes before serving.
  • Sprinkle the remaining parsley on top before serving.
  • Finally sprinkle with the grated parmesan cheese.

Serves 4 - 6


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