Puttanesca spaghetti with olives and capers
A salty, punchy store cupboard sauce of olives, capers and anchovy that is ready in the time it takes to boil the pasta.
- Time25 mins
- LevelEasy
- Costabout £1.03 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the spaghetti on to boil in salted water, for the time on the packet.
10 min - 2
Warm the oil in a deep frying pan on a medium heat. Add the anchovies and stir for 1 minute until they melt into the oil.
1 min - 3
Add the garlic and chilli and cook for 30 seconds, then pour in the tomatoes. Simmer for 10 minutes until thick.
10 min - 4
Stir in the olives and capers and cook for 2 minutes.
2 min - 5
Drain the spaghetti, saving a mug of the water. Toss the pasta through the sauce, loosening with a splash of water if needed.
- 6
Scatter with parsley and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.