Spaghetti Puttanesca

Spaghetti Puttanesca recipe - The Cooks Pantry


Matt Sinclair


4 people


  • 400gm spaghetti
  • ¼ cup Cobram Estate Robust Extra Virgin Olive Oil
  • 1 tin Ardmona Whole Peeled Tomatoes
  • ½ cup Coles Tequila, Lime and Chilli olives, roughly chopped
  • 6 anchovies, roughly chopped
  • 4 large garlic cloves, finely sliced
  • ¼ cup baby capers, drained
  • 2 Tbsp. tomato paste
  • ½ -1 tsp KEEN’s Chilli Powder (to taste)
  • 1 tsp. brown sugar
  • Cracked black pepper
  • ½ cup fresh basil leaves, picked
  • ½ cup freshly shaved parmesan


  • Bring a pot of generously salted water to the boil, cook pasta as per packet instructions until al dente.
  • Heat the oil in a large pan over medium heat. Add anchovies and garlic, stirring to avoid browning and cook until aromatic, approximately 3-4 minutes. Add the capers and stir through for a further 2 minutes. Add tomato paste and cook off for 1-2 minutes. Pour in the whole tomatoes and break them up into smaller chunks with a wooden spoon, follow with the olives. Season with KEEN’s Chilli Powder, sugar and freshly cracked black pepper. Bring to a light boil, reduce the heat and simmer, stirring occasionally for a further 5 minutes until sauce has thickened and has deepened in colour. Taste and adjust seasoning if required.
  • Strain pasta and transfer to sauce, toss through to evenly coat. Just before serving, tear up the fresh basil leaves and stir through. Divide into serving bowls and sprinkle with fresh parmesan.

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