Italian · serves 2

Pasta Puttanesca

Everything comes from a jar or a tin. Twenty minutes, no shopping.

20 min Easy Vegetarian

Ingredients

  • 300g spaghetti
  • 1 can chopped tomatoes
  • 1/2 cup olives, halved
  • 2 tbsp capers, rinsed
  • 8 garlic cloves, sliced
  • 1 tsp chilli flakes
  • 5 tbsp olive oil
  • Parsley
  • 1 tsp oregano

Method

  1. Garlic in olive oil on LOW until pale gold. Rushing this and burning it is the only way to ruin the dish.
  2. Chilli flakes, olives, capers — 1 minute.
  3. Tomatoes and oregano. No salt yet; the olives and capers are already salty.
  4. Simmer 12 minutes till thick and glossy. Now taste for salt.
  5. Undercooked pasta into the sauce with a splash of pasta water, finished together for 2 minutes.
  6. Parsley and olive oil. No cheese on this one, traditionally.

Questions people ask about Pasta Puttanesca

How long does Pasta Puttanesca take?

About 20 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of pasta in Pasta Puttanesca?

Use any short shape holds sauce better than long; cooking time changes, so go by the packet.

Can I make Pasta Puttanesca ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Pasta Puttanesca vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Pasta Puttanesca?

A green salad and bread. Nothing else needed. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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