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Spaghetti Puttanesca

A traditional Neapolitan pasta recipe, made super speedy by cooking your tomato sauce in advance...

1 hour to prepare
Serves 4
Print Recipe

Ingredients

The origins of this famous Italian pasta dish are widely disputed. Some are far more sordid than others (it has been suggested that it was originally invented by courtesans), but what we know for sure is its roots in throwing together whatever you have to make a tasty pasta sauce, using staple ambient ingredients from the cupboard. You can make your puttanesca using our Lockdown Larder Tomato Sauce (which can be prepared in advance & frozen), or try a jar of passata as a quick alternative.

  • 1 portion of our lockdown larder tomato sauce (see above)
  • 4 or 5 tinned or jarred anchovies
  • 2 garlic cloves (crushed)
  • Splash of olive oil
  • 100g olives
  • 2 tbsp capers
  • 75ml red wine
  • Small bunch of flat-leaf parsley
  • Zest of one lemon
  • 300g spaghetti
  • 75g parmesan (optional)
  • Sea salt and cracked black pepper

Instructions

  1. Add olive oil to the pan and melt anchovies
  2. Add crushed garlic and fry until golden
  3. Deglaze your pan with the red wine before adding in your tomato sauce
  4. Cook on a medium-low heat for twenty minutes before adding the black olives & capers and warming through
  5. Season to taste and serve over cooked spaghetti with fresh parsley, grated lemon zest and parmesan
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