Pasta alla puttanesca

Italian cuisine never fails to impress with the masterful selection of its ingredients such that they form a unique base to its dishes, and the cuisine as a whole becomes a work of art invoking wonder as well as the stimulation of the palate. One of these sublime creations is the wonderful ‘puttanesca’ sauce, which truly defines the art of grabbing diners by the scruff of the neck, especially if it is combined with a delicate and succulent pasta shape. Tomatoes, black olives and capers combined with anchovies make this sauce so tasty and, if you were planning to give this to your children, you might add some diced mozzarella. Is your mouth watering, and would you like to be seated already at your dining table in the company of your guests? Follow our guidance and you will be the centre of attention, on stage soaking up the applause!


  • rigatoni 250 grams
  • anchovies 2 anchovies
  • capers A spoonful of capers
  • black olives A few black olives
  • parsley A small bunch of parsley
  • tomato passata 350 millilitres
  • salt
  • garlic 1 clove
  • chilli A fresh chilli
20 minutes Total time
20 minutes Active time
Serves 2 persons
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Put a drizzle of extra virgin olive oil in a pan, add half a clove of crushed garlic, anchovies, and some chopped fresh chilli. Turn the heat to low and let the anchovies dissolve, stirring with a wooden spoon. Then add the tomato passata, black olives and capers, and adjust the salt and pepper. Cook the pasta, serve with the sauce and finish with a sprinkling of chopped fresh parsley.

In principle, your ‘puttanesca’ sauce should be made using cherry tomatoes: alternatively, however, you could use some good quality tinned peeled tomatoes.
The recipe for ‘pasta puttanesca’ is one of those which truly belong to the Mediterranean tradition of Italy’s national cuisine and, in particular, to the beautiful city of Naples.

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