Spaghetti Puttanesca

This is a super swift recipe – at just 15 minutes. If you’re using leftover or fresh spaghetti, you can get it down 10 minutes, including chopping! This is a perfect meal to grab if you’re short on time but are after something super tasty. The anchovies, olives and capers give this a pretty strong blast of Italian flavours.

Make in 15 minutes

  • Serves 1
  • 1 of your 5 a day
  • Dairy free


  • 1 tsp olive oil (I’d suggest you use the oil that the anchovies come in)
  • 1 garlic clove, finely chopped
  • 3 tinned anchovy fillets
  • 3 sundried tomatoes, chopped
  • 30g black olives, sliced
  • 1 tsp capers
  • 50ml passata
  • fresh parsley, chopped



  1. Boil a large pan of water, add the spaghetti and simmer for 10-12 minutes (according to packet instructions)
  2. Fry the garlic in the oil for 1 minute.
  3. Stir in the anchovies, sundried tomatoes, olives and capers. Cook for 1 minute, breaking down the anchovies into a paste.
  4. Add the passata and continue stirring on a high heat for 2-3 minutes.
  5. Once cooked, drain the spaghetti, saving a cupful of water if you can.
  6. Stir everything together, including the parsley. Use the reserved pasta water to loosen the sauce if necessary.