November 21, 2012


This has to be (possibly) my favourite pasta dish that I make regularly at home. Having two girls who go mad for the likes of olives & capers, it's a no brainer for me to whip up a pasta puttanesca when I want them to have something healthy and filling. From about 30 minutes from start to finish (with at least 10 minutes down time in the middle) it's a handy week night meal for when you have spellings, reading books, and toddler tantrums coming out of your ears. Well, not literally coming out of your ears, that would be weird.
It wasn't until about a year ago that I made it at home after I had it at our local italian one lunchtime because up until then i was a little bit scared of anchovies - well  I still am a bit, but like most food fears I get over it when it tastes this good.
Pasta puttanesca is really great for crappy rainy days like today and because it's perfect for a cosy grown up supper, it's totally ideal to pour yourself a nice glass of red, stoke the fire and chow this down like there's no tomorrow. Hell, you could even go retro & serve it with a baguette - just like the good old days ;) 

For four adults you will need:
recipe slightly adapted from Nigel Slater here

2 large cloves garlic - thinly sliced
1/2 tsp dried chilli flakes 
8 anchovy fillets - chopped
2 - 3 tbsp olive oil
2 x 400g tin chopped tomatoes
100g dried pasta (I actually used linguine as that's the one we all prefer)
100g drained black olives
1 heaped tbsp capers
freshly ground black pepper

And you will need to do this:
1. Heat your olive oil in a large pan over a medium heat & add your garlic, chilli & anchovies.
2. Cook, stirring regularly until the anchovies had started to disintegrate.
3. Add your chopped tomatoes & mix throughougly.
4. Crank up the heat to med/high and leave to cook for 20 minutes.
5. After about 10 minutes, you'll need to pop your pasta into a large saucepan of boiling water. Cook according to packet instructions.
6. After your sauce has been cooking for approx 20 mins, it should be done. Stir through your olives & capers to combine.
7. When your pasta is cooked, drain and immediatley stir through your puttanesca sauce. Ground over some fresh black pepper if you fancy.
8. Well, look at that, you're done! Go relaaaaaaax and feast!
Enjoy x


  1. That looks delicious! nom nom x x

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