Puttanesca recipe

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30 min

Nutrition per portion

Calories 506 kCal 25%
Fat 10g 14%

This fragrant, fishy pasta salad dish is full of fabulous flavour – and only takes 30 minutes to prepare


  • ½ tbsp olive oil
  • 1 garlic clove, peeled and finely chopped
  • Pinch dried chilli flakes
  • 50g can anchovy fillets in oil, drained and chopped
  • 2 x 440g cans plum tomatoes, drained and chopped
  • 55g (2oz) capers, rinsed well
  • 115g (4oz) pitted olives, chopped
  • 200g can tuna in spring water, drained and flaked
  • Handful basil leaves, chopped
  • 350g (12oz) dried pasta shapes, such as gigli
  • 115g (4oz) half-fat mozzarella, to serve (optional)


  • Gently heat the oil in a saucepan with the garlic and chilli for 1 min.

  • Add the anchovies, tomatoes, capers, olives and tuna. Simmer slowly for 20-25 mins or until thickened. Stir in the basil, turn off the heat and season with black pepper.

  • Cook the pasta according to packet instructions. Drain and add to the sauce with 1tbsp cooking water. Mix well and serve with a little mozzarella, if using.

Top tip for making Puttanesca

If you're not keen on the strong taste of anchovies, you can just leave them out - this dish will still taste great.

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