Spaghetti alla Puttanesca

 Spaghetti alla Puttanesca by Meeta K. Wolff

Prep Time: 15 minutes
Total Time: 40 minutes


  • 800g large ripe Italian tomatoes, roughly chopped
  • 4 garlic cloves, thinly sliced
  • ½ teaspoon dried chilli flakes
  • 8-10 anchovy filets, chopped
  • 4-5 tablespoons olive oil
  • 100g green olives
  • 500g spaghetti
  • 1 tablespoon capers
  • Handful cherry tomatoes, halved
  • Maldon’s smoked sea salt and freshly cracked pepper


  1. Heat up the olive oil in a large pan, sauté the garlic and the chilli flakes for a quick minute. Add the chopped anchovies and cook for another few minutes until the anchovies begin to disintegrate.
  2. Turn up the heat and add the chopped tomatoes, bring to a boil, then turn heat down to medium and simmer for about 20 minutes.
  3. In the meantime cook pasta according to instructions on the packet.
  4. When the sauce is ready add the olives and capers. Taste to check the saltiness of the dish then season with a good pinch of the smoked sea salt and pepper.
  5. Remove Finally add the cherry tomatoes and then toss the sauce with the drained pasta.