Spaghetti Alla Puttanesca

This easy Pasta Puttanesca recipe can be made by a novice cook. In Italian, a puttanesca is a ‘lady of the night’, so named because apparently Italy’s “ladies of the evening” quickly made this dish between clients – however, eating it is a pleasurable experience. In this video Chef Theo Randall shows you how to make a spaghetti alla puttanesca, a salty, tomato based sauce with anchovy and garlic. Theo shows you how to prepare the sauce and the best way to cook the ingredients together.



1 pound box whole grain pasta or gluten-free pastaspaghetti 2

Puttanesca Sauce

  • 2 boxes (26 ounces each) chopped tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/8 teaspoon dried red pepper flakes
  • 1/2 cup Kalamata olives, pitted and coarsely chopped
  • 1/4 cup capers, drained
  • 4 garlic cloves, peeled and minced
  • 8 anchovy fillets, coarsely chopped (leave out for vegan version)
  • 1/2 cup chopped parsley, plus more for garnish


Cook pasta according to package directions.

Puttanesca Sauce

  1. Combine tomatoes and olive oil in a large saucepan.
  2. Bring to a boil and add remaining ingredients; stir well to combine and cook on medium-low to medium heat until thickened, about 15 minutes.
  3. Serve over hot pasta and garnish with additional chopped parsley.