Spaghetti Puttanesca

Written by: Amanda McCabe
Serves 4
Main Course


Add olive oil to the pan and melt anchovies

Add crushed garlic and fry until golden

Deglaze your pan with the red wine before adding in your tomato sauce

Cook on a medium-low heat for twenty minutes before adding the black olives & capers and warming through

Season to taste and serve over cooked spaghetti with fresh parsley, grated lemon zest and parmesan


Available in store

  • 1 portion of our lockdown larder tomato sauce
  • 4 or 5 tinned 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
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