Spaghetti alla Puttanesca

I loveeee tomato pasta! For a quick and delicious meal you can’t beat this comforter. But do you know what’s better than tomato pasta? Tomato pasta with stuff in it.

Spaghetti alla puttanesca translates to Spaghetti in the style of a whore. I’m not sure why it’s called that but I could come up with some theories.

This delicious, salty pasta dish is so simple to make and generally only needs a few store cupboard ingredients.

Traditionally it is made with salty capers and anchovies. If a recipe calls for anchovies I usually just replace them with capers as they have a similar saltyness. As I don’t want a jar of capers in my puttanesca I have added one of my favourite things to nibble on while cooking and that thing is chargrilled artichokes.

Chewy, charred and delicious. Seriously they are so good.


Serves 4.


1500g fresh tomatoes or 2x 400g tins chopped tomatoes
2 tbsp capers
150g chargrilled artichokes
30g black olives
500g spaghetti or other long pasta
Large bunch of parsley chopped
Pepper to taste
Olive oil


Wash and dice the tomatoes. Chop the olives in half and break up the artichokes a little.

Over a medium heat warm a generous glug of olive oil in a frying pan. Add the capers, olives and artichokes and fry for about 2 minutes. Add the tomatoes and stir. Cook the tomatoes for 15 minutes until the sauce has reduced down.

While the sauce is becoming sauce cook the pasta in plenty of boiling water for 10-12 minutes according to the pasta instructions. Don’t salt the water as the capers etc will season the pasta enough. When the pasta is ready to drain scoop out a half cup of pasta water and add this to the pasta sauce.

Drain the pasta and add to the tomato sauce. Toss the pasta thoroughly through the sauce and stir in the parsley. Serve immediately and season with plenty of freshly ground black pepper.


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