Pasta Puttanesca


  • 45ml of Olive Oil
  • 3 Cloves of Garlic
  • 2 x 400g Tin of Chopped Tomatoes
  • 40g Black Olives
  • 40g of Capers
  • 1/2 Teaspoon of Chili Flakes
  • 400g of Spaghetti
  • Handful of Fresh Parsley

This is such a quick and easy dinner with so much flavour. It’s ready in about 15 minutes, so it’s perfect for busy week nights.

Get a large pot of water boiling and add a generous pinch of sea salt.

Heat two tablespoons of olive oil in a large pan on medium heat.

Mince the garlic and add it to the pan with the capers, olives and chili flakes. Cook them for a few minutes, tossing often until the garlic is fragrant but not crispy.

Pour in the chopped tomatoes and stir. Season generously with salt and pepper and let it simmer gently for about 10 minutes.

Add the pasta to the pot of boiling water and cook according to the packet instructions. When the pasta is ready scoop two tablespoons of the pasta water and add it to the sauce before draining the pasta.

Add the drained pasta to the sauce and toss well.

Drizzle over another tablespoon of olive oil and sprinkle over the parsley before serving.

4 Comments to Pasta Puttanesca

  1. Joan says:

    Is there anything I can use instead of capers really don’t like them .
    Regards Joan

    • Indy Power says:

      You can leave them out but they really add to the classic Puttanesca flavour and taste quite different cooked. Double up on the olives if you do!x

  2. O'Leary Siobhan says:

    Hi, that looks very tasty but as a vegetarian for the last 40 years I’m reading thinking where’s the protein? Should you not add some chickpeas or lentils?