- High in protein
- High in dietary fibre
- No added sugar
- Shellfish free
- Sesame free
- Peanut free
- Nut free
- Lactose free
- Dairy free
The classic Italian pasta dish is characterised by a rich tomato-based sauce flavoured with olives, anchovies and capers, and finished with fresh herbs.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 400g short-cut pasta (such as penne, farfalle or rigatoni)
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 6 anchovy fillets, finely chopped
- 1 tsp chilli flakes (optional)
- 400g can diced tomatoes
- 2 cups (500ml) tomato passata
- 1/2 cup (75g) black olives, drained, sliced
- 2 tbs capers, drained
- 1/2 cup flat-leaf parsley leaves, chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook pasta in a saucepan of boiling water for 6-8 mins or until al dente. Drain.Step 2
Meanwhile, heat the oil in a large deep frying pan over medium heat. Cook the onion, stirring, for 3-4 mins or until onion softens. Add the garlic, anchovy and chilli flakes, if using. Cook, stirring, for 2-3 mins or until anchovy dissolves. Add the tomato, passata, olive and capers. Reduce heat to low. Simmer for 5-6 mins or until the sauce thickens slightly.Step 3
Add parsley to tomato mixture and stir to combine. Add the pasta and toss to combine. Transfer pasta mixture to a serving platter and serve immediately.
Recipe tip
COOK. STORE. SAVE.
Smart swap: No penne available in the cupboard? You can use whichever pasta you prefer. Spaghetti, linguine, orecchiette or spirals. Anchovies not to your liking? Did you know you can get a similar flavour experience from dried seaweed?
Puttanesca pasta recipe
Is it late afternoon and you’re searching for an easy meal to serve up for dinner? If you want something satisfying and flavourful then you can’t go past a simple yet effective puttanesca pasta. Puttanesca sauce is packed with flavour thanks to a rich tomato base with the powerhouse combination of olives, capers and anchovy. Originating in the pasta capital, Naples, Italy, this dish deviates slightly from a basic tomato sauce by adding a whole lot of flavour-boosting ingredients that give your puttanesca its unique flavour profile.
What is puttanesca?
The key to a good puttanesca recipe is the rich flavours from the additional ingredients. The beauty of this dish is you could have all the ingredients in the fridge and cupboard and be able to create a delicious dinner, whether it’s a simple weeknight meal or a special occasion. The tomato base gives it a sweetness with a light acidity, while olives add saltiness and the anchovies add their distinctive oily brininess that imparts so much flavour. Don’t forget the chilli flakes. If you aren’t a fan of spiciness, you can reduce or leave them out. Fresh parsley, while generally known as a garnish, does more than add a touch of green here. Parsley freshens the dish and adds a very particular flavour.
What pasta to choose
When it comes to your pasta choice, this sauce is actually quite versatile. Choosing your type of pasta depends on the chunkiness of the sauce. Wider ribbons pair well with rich, meaty sauces and thinner noodles go better with simple cream sauces.The sauce needs to stick to the pasta. As puttanesca is a tomato base with chunks of olive and anchovies, it will work well with a variety of pasta. This pasta puttanesca uses a chunky penne, however, it would work just as well with a thinner spaghetti or linguine.
Love this pasta puttanesca recipe?
If you’re looking for a pasta dish with a bit more meat, you might like to try a rich one-pan bolognaise pasta or another of our best pasta recipes.
FAQs
Puttanesca pasta
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 400g short-cut pasta (such as penne, farfalle or rigatoni)
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 6 anchovy fillets, finely chopped
- 1 tsp chilli flakes (optional)
- 400g can diced tomatoes
- 2 cups (500ml) tomato passata
- 1/2 cup (75g) black olives, drained, sliced
- 2 tbs capers, drained
- 1/2 cup flat-leaf parsley leaves, chopped
Description
The classic Italian pasta dish is characterised by a rich tomato-based sauce flavoured with olives, anchovies and capers, and finished with fresh herbs.
Method
Step 1
Cook pasta in a saucepan of boiling water for 6-8 mins or until al dente. Drain.Step 2
Meanwhile, heat the oil in a large deep frying pan over medium heat. Cook the onion, stirring, for 3-4 mins or until onion softens. Add the garlic, anchovy and chilli flakes, if using. Cook, stirring, for 2-3 mins or until anchovy dissolves. Add the tomato, passata, olive and capers. Reduce heat to low. Simmer for 5-6 mins or until the sauce thickens slightly.Step 3
Add parsley to tomato mixture and stir to combine. Add the pasta and toss to combine. Transfer pasta mixture to a serving platter and serve immediately.