Spaghetti Puttanesca

This is a classic ‘store cupboard’ recipe from Italy, but only if you have all of the ingredients in the store cupboard. It is a delicious fruity, tangy, carb-rich dish, very comforting and tasty. We used the BBC good food recipe for the basic idea, although we had to go out to get the pitted olives and the anchovy fillets. All of the ingredients are available in our local co-op.


  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • A pinch of salt
  • 2 large garlic cloves, crushed
  • ½ tsp chilli flakes or pepperoncini
  • 400g can chopped tomatoes
  • 5 anchovy fillets, finely chopped
  • 120g pitted black olives
  • 2 tbsp capers, drained
  • 300g dried spaghetti
  • ½ small bunch of parsley, finely chopped


  • Heat the oil over a medium-low heat an add the onion along with a generous pinch of salt and fry for 10 mins, or until soft.
  • Add the garlic and chilli and cook for a further minute.
  • Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins, then season to taste.
  • Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.