One-pot spaghetti puttanesca

25 minutes


One-pot spaghetti puttanesca

  • 80g of spaghetti, quick cook variety
  • 125g of cherry tomatoes, halved
  • 2 garlic cloves, finely sliced
  • 3 anchovy fillets, finely chopped
  • 2 handfuls of black olives, pitted and dried
  • 1 handful of fresh basil, leaves picked, reserving a few sprigs for garnish
  • 1/2 tbsp of extra virgin olive oil
  • 1 tbsp of baby capers
  • 350ml of boiling water
  • freshly ground black pepper
  • salt


Place the spaghetti in a small pan along with the prepared cherry tomatoes, garlic, anchovies, olives, basil leaves and olive oil. Season generously with black pepper and sparingly with salt
Add 250ml of the boiling water and place over a medium-high heat. Cook for 15–20 minutes, stirring occasionally, until the spaghetti is just cooked through and the sauce has thickened
Towards the end of cooking the sauce may become too thick and dry for the pasta to finish cooking, causing it to stick on the bottom of the pan. If so, add some of the remaining water, a little at a time, to help loosen the sauce
Once cooked through, stir in the capers and serve immediately, garnished with the reserved sprigs of fresh basil