Spaghetti Puttanesca

5 from 5 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people


  • 200 g Spaghetti
  • 2 liter Water
  • 2 tsp Salt
  • 1 tbsp Olive oil
  • 400 g 1 can of chunky tomatoes
  • 50 g Black pitted olives
  • 50 g 1 Onion
  • 2 piece Garlic cloves
  • 20 g 1 piece of ginger
  • 20 g 1 Red chilli pepper
  • 6 piece Anchovy fillets (from the jar!)
  • 1 tbsp Capers
  • 2 tbsp Sunflower oil
  • 1 tbsp Tomato paste
  • 2 tbsp Rice wine or, alternatively, white wine
  • 1 tbsp Butter
  • 1 tsp Sugar
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 2 sharpen Basil for garnish


  • Cook the spaghetti in salted water (2 liters of water + 2 teaspoons of salt) according to the instructions on the package (here: 8 - 10 minutes), drain through a kitchen sieve, return to the hot saucepan and toss with olive oil (1 tablespoon) so that they do not stick . Cut black olives into rings. Peel and dice the onion. Peel and finely dice the cloves of garlic and ginger. Clean / core the chilli pepper, wash and finely dice. Cut the anchovy fillets into small pieces. Heat sunflower oil (2 tbsp) in a pan, add the olive rings, onion cubes, garlic clove cubes, ginger cubes, chilli pepper cubes, anchovy fillets pieces and capers and fry / stir fry for approx. 3 - 4 minutes. Add tomato paste (1 tbsp) and stir-fry / stir-fry. Deglaze with the rice wine (2 tbsp). Add the chunky tomatoes (400 g), refine / season with butter (1 tablespoon), sugar (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Boil / reduce everything for about 10 minutes. Stir more often. Finally add / fold in the prepared spaghetti, place on 2 pasta plates and garnish with a basil tip, serve.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Cranberry Pistachio Cookies

Aspen with Hearty Fried Potatoes, Pickles and Beetroot Salad