Easy spaghetti puttanesca

Easy spaghetti puttanesca



  • 2 tbsp olive oil
  • 4 cloves garlic, finely chopped
  • 1 cup pitted and stuffed green olives, sliced
  • 1 cup semi-dried tomatoes, sliced
  • 2 tbsp salted capers, rinsed and drained
  • 1 x 800g tin tomatoes
  • 1 cup basil leaves
  • 1/2 cup chopped flat-leaf parsley
  • 400g spaghetti
  • freshly grated parmesan, cheese to serve


Heat a medium-sized saucepan over medium heat. Add the olive oil and the garlic, being careful not to let the garlic burn. When the garlic becomes fragrant, add the olives, semi-dried tomatoes and capers.

Stir until fragrant then add the tinned tomatoes. Simmer for 20 minutes then add the basil and parsley and stir until softened.

Meanwhile, heat a large saucepan of water over high heat. When boiling, add 1 tsp salt and the pasta. Cook until al dente.

Serve pasta in warmed bowls topped with sauce and finished off with some parmesan cheese.


  • Make sure you don’t let that garlic burn because if it does you will need to throw it out and start again.
  • Al dente pasta still has a bit of body and bite to it.
  • This recipe was created by Charlie Louie from Hotly Spiced.

Serving Suggestions


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