Penne a la Puttanesca

Olive and caper pasta: it’s no surprise that this dish has gained popularity outside of Italy. comes together quickly with just a few cupboard ingredients.

2 Servings


300g dry penne or spaghetti (10.5oz)

3 tablespoons

2 finely sliced cloves

1 finely diced

400g (14.1oz) canned chopped tomatoes

Black olives, 90g (3.1oz)

Capers (30g/1oz)

12 crushed nori sheets, if desired

A handful of chopped parsley

A pinch of salt

How to prepare it.

In a large saucepan of salted boiling water, cook the penne or spaghetti for 8-12 minutes, or until al dente. Penne will take longer to cook than spaghetti. Reserve 60ml (2fl oz) of the pasta in boiling water after draining.

In a frying pan, heat the oil and add the and chili. Reduce the heat to low and cook for 1 minute, being careful not to burn the garlic.

Mix in the tomatoes, olives, capers, and nori (if using). Cover and cook for about 10 minutes, stirring frequently. Add a splash of water if the sauce becomes too dry.

Stir in the pasta water after adding the cooked spaghetti to the sauce. Sprinkle with parsley and taste for seasoning, adding a little salt if necessary.

Drizzle with more before serving.

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