Pasta Puttanesca

This is adapted from Rick Stein’s Pasta Puttanesca;

Feeds 4 adults.


  • 4 tbsp. olive oil
  • 500g cherry tomatoes
  • 3 garlic cloves, chopped
  • 1 sprig of rosemary, leaves finely chopped
  • 4 sage leaves, shredded thinly
  • a good pinch of dried chilli flakes
  • 50g salted capers, excess salt rubbed off
  • 100g small black olives, pitted
  • 2 x 50g cans of anchovy fillets in oil, drained and chopped
  • 2 tbsp. chopped oregano
  • 500g pack of spaghetti
  • 1 tbsp. chopped flat-leaf parsley
  • salt and freshly ground black pepper


  1. Bring water to the boil for the pasta, add salt.
  2. Squeeze the pips from the tomatoes by squeezing them, then cut them in half.
  3. Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.
  4. Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.
  5. Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.
  6. Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well.

Serve straight away, with plenty of red wine.

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