Jamie Oliver Pasta Puttanesca

Puttanesca isn’t the quiet, gentle type of pasta. It’s got bite. It’s got attitude. It walks into your kitchen, pours itself a glass of wine, and tells you exactly how it’s going to be. And honestly? That’s why I love it.

The first time I made puttanesca, I was low on groceries but high on stubbornness — I wanted something hot, fast, and full of flavour. I didn’t have fresh herbs or fancy cheese, but I had anchovies, capers, a sad half-jar of olives, and a tin of tomatoes. That was all it took. The whole flat smelled like the back of an Italian deli in the best way.

This dish isn’t delicate — it’s a punchy, garlicky, saucy mess of a pasta that just works. Trust it. Trust the anchovies. Trust the process.

Why You’ll Love It

• Comes together in under 40 minutes — minimal fuss, maximum flavour
• You likely already have most of the ingredients in your pantry
• Anchovies melt into the sauce — they don’t taste fishy, promise
• Great for using up bits of olives or leftover tomato paste
• Seriously satisfying, even without any cheese
• Reheats beautifully — some say it’s even better the next day

Ingredients

• 2 tbsp extra virgin olive oil
• ½ cup finely chopped onion
• 3 cloves garlic, finely chopped
• 3–4 canned anchovy fillets, chopped
• 2 tbsp tomato paste
• ½ tsp red pepper flakes (or more, live a little)
• 1 x 28oz can crushed tomatoes
• 2 tsp dried oregano
• 2 tbsp capers (rinsed if salty)
• ¾ cup pitted olives (black or green), roughly chopped
• 1 lb spaghetti, linguine, or fettuccine
• Salt (to taste)
• Extra virgin olive oil (for drizzling)
• ¼ cup fresh parsley, chopped

How to Make It

Start with the onion base:

In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and slightly golden. This is your flavour base, so don’t rush it.

Get the anchovies in there:

Add the chopped anchovies right into the hot onions — including a bit of the oil from the tin if you’re feeling cheeky. Stir them in and watch as they disappear like magic. They’re flavour bombs, not fish bits.

Add the garlic and paste:

Toss in the garlic and cook for another minute. Then stir in the tomato paste and let it caramelise for 2–3 minutes — this step gives depth and richness. You’ll smell the difference.

Make it saucy:

Pour in the crushed tomatoes. Add oregano, chili flakes, olives, and capers. Give it a stir and bring to a simmer. Lower the heat and let it bubble gently for 10–15 minutes. If it gets too thick, add a splash of pasta water later.

Cook the pasta like a boss:

Bring a big pot of salted water to a boil (I go with 1 tbsp salt per 2 litres). Cook your pasta until just al dente, according to the package. Save half a cup of pasta water before draining.

Finish the sauce and toss it all:

Stir the chopped parsley into the sauce. Taste and season with salt if needed (anchovies and capers are already salty, so go slow). If the sauce feels tight, loosen it with a bit of the pasta water.

Plate with confidence:

Drain the pasta, toss with a ladle of sauce in a big bowl. Drizzle with a little olive oil. Serve hot with more sauce on top, and maybe a glass of red wine. It’s not shy, and neither are you.

Common Mistakes and How to Dodge Them

“It’s too salty!”
Capers, olives, and anchovies all bring salt — taste before you add more. And rinse the capers if they’re packed in salt.

My sauce is too thick!
No worries — add a bit of the reserved pasta water to thin it out. It also helps the sauce cling to the pasta better.

I hate anchovies. Do I have to use them?
They melt into the sauce and give it that deep, umami base. You won’t taste fish. You will notice if they’re missing.

Why does it taste flat?
Probably needs more heat (try a touch more chili) or a longer simmer to deepen the tomato flavour. Don’t skip the tomato paste — it matters.

Storage and Reheating

Fridge: Keeps in an airtight container for up to 4 days.

Reheat: Gently warm on the stove with a splash of water or olive oil. Microwave works too, just stir halfway through.

Freezer: Yep! Sauce freezes great. Just defrost, boil fresh pasta, and you’re good to go.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?
You can, but they’ll need to be peeled, chopped, and simmered longer to break down. Canned crushed tomatoes are faster and often more flavourful.

Is this recipe vegetarian?
Nope, because of the anchovies. To make it veg-friendly, skip them and add a splash of soy sauce or a pinch of miso paste for depth.

Can I add tuna?
Absolutely. Stir in some canned tuna right at the end for extra protein. It’s not traditional, but it works.

What pasta works best?
Spaghetti is classic, but linguine or fettuccine are just as good. Even short shapes like rigatoni will do if that’s what you’ve got.

Nutrition Facts (Per Serving):

• Calories: ~480 kcal
• Fat: 16g
• Carbs: 66g
• Protein: 14g
• Sodium: 780mg
• Sugar: 7g