Everyday Meals

Pasta Puttanesca


A traditional pasta dish, full of flavour and colour. You’ll love it!

Prep time:5 mins

Cook time:16 mins

Serves: 4


  • 400g long pasta (angel hair, linguine, spaghetti)
  • 1 tablespoon olive oil
  • 45g can John West Anchovies in Olive Oil, drained, finely chopped and oil reserved
  • 2 cloves garlic, crushed
  • 400g can chopped tomatoes
  • 1 birds eye chilli, seeded and finely chopped
  • ⅓ cup pitted Kalamata olives, halved
  • 1 tablespoon baby capers, drained
  • 2 tablespoons chopped fresh parsley


Step 1

Cook pasta following packet directions. Drain and keep warm.

Step 2

Meanwhile heat oil and reserved anchovy oil over medium heat in a large non stick frypan. Add garlic and John West Anchovies and cook stirring for 1-2 minutes or until anchovies have dissolved.

Step 3

Add tomatoes, chilli, olives and capers and cook for 2-3 minutes or until heated through and bubbling. Add pasta and parsley and toss to combine in the sauce.

Step 4

Divide between serving bowls. Serve immediately.

Tasty Tip!

Take care not to brown garlic when cooking, otherwise it develops a bitter flavour.

Pasta Puttanesca
Average user rating:
  • 5

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