Spaghetti Alla Puttanesca

Spaghetti Alla Puttanesca
Recipe author:
Serves: 4 people
Cooking time: 20 Minutes


  • 400g dried spaghetti
  • 4 tbsp extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1 tsp Italian fresh peperoncino chilli, chopped
  • 1 tbsp capers, drained and chopped
  • 100g pitted kalamata and green olives
  • 400g san marzano tomatoes, peeled, deseeded and chopped
  • 1 handful fresh parsley, chopped
  • Murray River Salt
  • Pepper


  • ½ bunch fresh parsley


  1. In a salted pot of water cook spaghetti to packet instructions.
  2. In a large frying pan sauté garlic and peperoncino chilli and extra virgin olive oil for 2-3 minutes until softened and fragrant.
  3. Add capers, olives and parsley.
  4. Add tomatoes and simmer.
  5. Drain pasta, reserving 1 cup of the cooking water.
  6. Add drained pasta to the sauce.
  7. Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
  8. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
  9. Serve with fresh parsley.

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