| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound (455 grams) dried spaghetti, the best you can get
- 2 cloves garlic, finely chopped
- 1 handful capers, soaked in water and drained
- 2 handfuls big black olives, pitted
- 12 anchovy fillets, roughly chopped
- 3 small dried red chiles, crumbled
- 1 tablespoon dried oregano
- Extra-virgin olive oil
- 2 (14 ounce/400gram) cans tomatoes, drained and chopped
- 1 good handful fresh basil
- Salt and freshly ground black pepper
Instructions
- Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 537 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 20 g |
| Cholesterol | 10 mg |
| Sodium | 839 mg |
Reviews
Made this on a weeknight with zucchini “zoodles.” Love how rustic the sauce is. I used some fresh grape tomatoes instead of canned, and loved it. Definitely go strong I get chili, I though I overdid it, but it had a nice little kick. This will be added to my weekly go to list.
Used this recipe for years. Use the oil from the anchovies and can swap fresh Chili to a good pinch of dried. I serve with chicken thighs and Chili prawns at dinner parties.
One of the best pasta I ever had, thank you, Jamie!
This is one of my very favorites, but my good friend from Rome, and this is a Roman dish, tells me that true Puttanesca has parsley but never basil. And he is a professional chef, so I have to go with his advice Anyway, I think basil in it changes the dish too much, it doesn’t taste like true Puttanesca anymore.
Terrific recipe – used homemade spaghetti with pasta making attachments from KitchenAid for the pasta – see ‘how to make italian pasta’ on google. Jamie is one of my heroes, he is out there trying to make a difference on how we eat instead of lounging around and coining it with his shows and other business interests. In addition his recipes are consistently good. Go Jamie!!
I used to make this dish and I’m making it again tonight. A glass of red wine with it makes me go all the way back to Italy. Thank you, Jamie!
with top ingredients this is a really nice and simple receipe. btw i’m glad to live in europe, the cradle of good food.
everybody eating it without a glass of wine should be arrested
everybody eating it without a glass of wine should be arrested
I can already taste this one. I had to give it a high rating because of the tasty ingredients listed. I love pasta and capers, olives, etc. Thanks for sharing this one Jamie. I saw you make this one on your show. No time to cook lately but this will be a contender for my chicken spaghetti.
This is really fast and very flavourful. Instead of basil you can use Italian Parsley. Don’t forget a little parmesan cheese on top. Very good!
I’ve made this recipe dozens of times (at home, for guests, to feed a hungry crowd) and it is always a crowd pleaser. Don’t be afraid to try use the achovies–they add so much depth to the flavor! Higly recommend trying this recipe.