Puttanesca Pasta

By April 13, 2017 easy dinners, healthy, recipe series, recipes, savoury

Anchovies, sun dried tomatoes, whole plum tomatoes, black olives, capers and basil tossed in a rich tomato sauce make this puttanesca pasta your new favourite to welcome the chillier weather!

Puttanesca Pasta | Anisa Sabet | The Macadames-1

Recipe for Puttanesca Pasta by Anisa Sabet for The Macadames. 

Today’s recipe is one of my absolute favourites for when the weather turns chilly. It’s a classic, it’s insanely tasty and very simple to throw together. The perfect combination. I’ve made this recipe for years and chopped and changed a few recipes to come up with my favourite flavour combination.

Puttanesca is traditionally a light and fresh pasta sauce but personally, I love a very saucy pasta, so if you do too, double the measurements (except the pasta) shown in the recipe. I did so for the photos in this post. As the weather has only just gotten chilly, I served my pasta with a fresh Rose, a farewell to the sun, so to speak. In winter, a bold Sangiovese would pair well.

I’ve trailed a new lighting on today’s shoot, abandoning my go-to backlighting set up and do love the softer and more even light it creates. I favour back lighting for the drama it creates in photos, but sometimes the food suits a less harsh light and I am really happy with how these turned out. Thoughts?

I hope you enjoy this recipe and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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Ingredients (serves 4):

For the sauce: 

Note: if you like a really saucy pasta, double the measurements here (except pasta). I did so for the photos in this post. 

  • 3 tablespoons good quality olive oil
  • 4 cloves garlic, peeled & lightly smashed (or use 3 teaspoons minced garlic)
  • 3-6 anchovy fillets (depending on your taste)
  • 1 400g can who plum tomatoes
  • 6 semi-dried tomatoes, cut into strips
  • 1/2 cup pitted black olives, torn in half
  • 3 tablespoons capers
  • Crushed red pepper flakes to taste
  • Fresh basil to taste
  • Parmesan to taste
  • 400g pasta (I used Linguine)


1. Heat oil in a large fry pan, add the garlic and cook until browning (around 1 minute). Add the anchovies and cook for a few minutes. Break open the whole plum tomatoes and add to the pan with the juices. Simmer for 10 minutes until slightly thickened. Add the semi-dried tomatoes, olives and capers. Season sauce with crushed red pepper, salt and pepper. Stir through basil leaves. 

2. Meanwhile cook the pasta as per instructions. Drain, reserving a few tablespoons of pasta water to add to the sauce. Loosen spaghetti by giving it a good lug of olive oil.

3. Toss cooked pasta with sauce, pasta water and serve with freshly grated parmesan and some extra basil leaves.

Storage: sauce will keep in an airtight container for up to a week.

Bon appétit!

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For another easy dinner, try my Summer Roast Capsicum, Tomato, Olive & Feta Salad.


Or my Buckwheat & Smoked Trout Salad With A Dill Yoghurt Dressing.


Anisa – The Macadames. xx

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