Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the mid 20th century. Deliciously aromatic and quick to make, this dish is on the table in just 20 minutes!


  • 3 cloves of garlic
  • 1 small handful of black olives
  • 2 handfuls of ripe cherry tomatoes
  • 2 fresh red chillies
  • 1/2 bunch of fresh basil
  • 400 g spaghetti
  • olive oil
  • 3 anchovies fillets



  1. Bring a large pan of salted water to the boil. Meanwhile peel and finely slice the garlic and halve the cherry tomatoes. Slice the chillies and pick the basil leaves.
  2. Add the spaghetti to the pan of boiling water and cook according to the packet instructions.
  3. Place a large frying pan over a medium-high heat, drizzle in a good lug of olive oil, add the garlic and chillies, then tear in the anchovies and olives and stir for two minutes or until the garlic turn golden and the anchovies melt.
  4. Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, until the tomatoes start to cook down.
  5. Drain the pasta reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of water to loosen.
  6. Serve immediately.

This pasta recipes is perfect in Summer but you will enjoy it all year round. Serves 4-6.