Thursday, 27 February 2014

Recipe: Spaghetti Alla Puttanesca


Spaghetti Alla Puttanesca

(Serves 2, approx. 331 kcal per portion)
This is one of my favourite recipes. Its super low fat, tastes great, but best of all its really, really simple. It takes no more than 15-20 minutes tops and is basically just heating a load of ingredients, no cooking skills or experience required! As you can see from the picture, its also great for all the family. If you've ever been to a barbeque at our house, you will probably have tried it.
It started life as a Jamie Oliver recipe from his '30 Minute Meals' book but I felt he used a bit too much oil in the original recipe and he used olives which I'm not fan of. If you would like to try the original recipe, you can find it here.
I have listed the ingredients as the fresh options as it does improve the flavour, however I do use Very Lazy chopped garlic and chillies usually as its much easier and cheaper. I have also been known to miss out the capers and lemon juice and its still really tasty. If you are cooking for children it would be best to reduce the amount of chilli, unless they like it spicy!
Please give it a try and if you do, let me know how it turns out!!


  • 120g dried spaghetti, prepared as per packet instructions.
  • 1 tin tuna in brine, drained
  • 1 tin chopped tomatoes
  • 1 tsp capers
  • 1-2 cloves garlic, crushed
  • 1 red chilli, chopped
  • 1 pinch cinnamon
  • 1 tbsp. tomato ketchup (optional)
  • 1 tin anchovy fillets in oil, not drained
  • Juice of 1 lemon


  1. Start the spaghetti cooking as per the packet instructions.
  2. Add to a high sided frying pan the anchovies including the oil, the chilli, garlic and capers. Fry until the anchovies start to break up.
  3. Add the remaining ingredients, except for the lemon juice, and bring to the boil.
  4. Allow to simmer until the spaghetti is cooked.
  5. Add the lemon juice just before serving.

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