Pasta Puttanesca is a bold and vibrant Italian pasta dish known for its rich tomato sauce, briny olives, salty capers, and fragrant garlic. This version inspired by Delia Smith is quick to prepare yet deeply flavourful, making it perfect for a satisfying midweek meal. The sauce clings beautifully to the pasta, delivering a savoury, slightly spicy taste in every bite. It is an easy recipe that takes about 30 minutes from start to finish.
Ingredients
For the Pasta
- 350g dried spaghetti
- Salt, for the pasta water
For the Puttanesca Sauce
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 1 small onion, finely diced
- 1 teaspoon dried chilli flakes
- 400g tin chopped tomatoes
- 75g pitted black olives, sliced
- 2 tablespoons capers, drained
- 4 anchovy fillets, finely chopped
- 1 tablespoon tomato purée
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Small handful fresh parsley, chopped
For Serving
- Freshly grated Parmesan cheese
- Extra parsley, finely chopped
How to Make Delia Smith Pasta Puttanesca Recipe
- Prepare the pasta water: Bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to the packet instructions until al dente.
- Start the sauce: Heat the olive oil in a wide frying pan over medium heat. Add the diced onion and cook gently for about 5 minutes until soft and translucent.
- Add garlic and chilli: Stir in the chopped garlic and chilli flakes. Cook for about 1 minute until fragrant but not browned.
- Build the sauce: Add the anchovies, tomato purée and chopped tomatoes. Stir well so the anchovies melt into the sauce.
- Add olives and capers: Stir in the sliced olives, capers and oregano. Simmer gently for about 10 minutes until the sauce thickens slightly and the flavours combine.
- Season the sauce: Taste and add salt and freshly ground black pepper if needed. Stir through the chopped parsley.
- Combine pasta and sauce: Drain the spaghetti, reserving a little pasta water. Add the pasta to the sauce and toss well. Add a splash of the reserved pasta water if needed to loosen the sauce.
- Serve: Divide between warm bowls and sprinkle with Parmesan cheese and extra parsley before serving.
Tips
How do I balance the saltiness of the sauce?
Anchovies, olives and capers all contain salt. Taste the sauce before adding extra seasoning and only add salt if needed.
Can I make the sauce less spicy?
Simply reduce the chilli flakes or omit them completely for a milder version that still has plenty of flavour.
What pasta works best with puttanesca?
Spaghetti is the classic choice, but linguine or penne also work well because they hold the sauce nicely.
How can I make the sauce richer?
Allow the sauce to simmer a few minutes longer to concentrate the flavours, or add a drizzle of good olive oil just before serving.
Serving Suggestions
- Serve with warm garlic bread.
- Add a crisp green salad with lemon dressing.
- Top with extra Parmesan and fresh herbs.
- Pair with roasted vegetables such as courgettes or peppers.
Storage
Room Temperature
Pasta puttanesca should not be left out for more than 2 hours. After serving, cool any leftovers promptly.
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the hob with a splash of water or olive oil.
Freezing
The sauce freezes well for up to 3 months. Store it separately from the pasta and defrost overnight in the refrigerator before reheating.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 60g
- Protein: 14g
- Fat: 14g
- Saturated Fat: 2.5g
- Sodium: 780mg
Nutrition values are estimates and may vary depending on the exact ingredients used.
FAQs
What does pasta puttanesca taste like?
Pasta puttanesca has a rich tomato base with bold savoury flavours from anchovies, olives and capers. It is slightly salty, tangy and gently spicy.
Can I make pasta puttanesca without anchovies?
Yes. Anchovies add depth of flavour but you can omit them if preferred. Add a little extra olive oil and seasoning to keep the sauce balanced.
Which olives are best for puttanesca?
Black olives such as Kalamata or Italian black olives work best because they provide a deep, briny flavour that complements the tomato sauce.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made a day in advance and stored in the refrigerator. Reheat gently and toss with freshly cooked pasta before serving.
Delia Smith Pasta Puttanesca Recipe
Course: Main CourseCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA bold and flavourful pasta dish made with tomatoes, olives, capers and anchovies. This Delia Smith inspired Pasta Puttanesca is quick, simple and perfect for a satisfying midweek meal.
Ingredients
350g dried spaghetti
2 tbsp olive oil
3 garlic cloves, finely chopped
1 small onion, finely diced
1 tsp chilli flakes
400g tin chopped tomatoes
75g black olives, sliced
2 tbsp capers, drained
4 anchovy fillets, finely chopped
1 tbsp tomato purée
1 tsp dried oregano
Fresh parsley, chopped
Parmesan cheese, for serving
Directions
- Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions.
- Heat olive oil in a frying pan and cook the onion gently until soft.
- Add garlic and chilli flakes and cook briefly until fragrant.
- Stir in anchovies, tomato purée and chopped tomatoes.
- Add olives, capers and oregano and simmer for 10 minutes.
- Season with pepper and stir through chopped parsley.
- Drain pasta and add it to the sauce, tossing well to coat.
- Serve with freshly grated Parmesan and extra parsley.
Notes
- Use good quality olives for the best flavour.
- Do not overcook the pasta. It should remain slightly firm.
- The sauce can be made ahead and reheated before tossing with fresh pasta.
