Spaghetti with Puttanesca Sauce

"For a long time, this was one of the only dishes I could make without my mums help because it’s just that easy! This dish is full of so many strong flavour that is offered from the olives, capers and anchovies. It’s also the perfect pantry staple dish as you will usually have these items on hand."
-- @daenskitchen
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  • Recipe Card
Prep time 5mins
Cook time 25mins
Serves or Makes: 2 - 4

Recipe Card


  • 4 garlic cloves, crushed
  • 8 anchovy fillets
  • 2 tablespoons olive oil
  • 2 red birds eye chilies, thinly sliced
  • 1 (14-ounce) can tomatoes
  • 3 tablespoons capers
  • 1/2 cup kalamata olives
  • 1 tablespoon brown sugar
  • 1/2 cup water
  • fresh parsley
  • 10 1/2 ounces spaghetti


  • Step 1

    In a large fry pan on a low heat, combine your olive oil, anchovies, chili and garlic and cook for 5 minutes, stirring occasionally so the garlic does not burn.

  • Step 2

    Add your tomatoes, olives, water, capers and sugar to the pan and simmer for 20 minutes, stirring occasionally.

  • Step 3

    Boil a large pot of water and cook your spaghetti. Follow the instructions on the pasta packet for al dente pasta.

  • Step 4

    Drain your pasta and toss it through your sauce with 1 tablespoon of pasta water. Sprinkle some fresh parsley on top and serve immediately.

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