• Puttanesca

Pasta Alla Puttanesca using the Best Pantry Ingredients

The pantry is just one of my many happy places. It is home to all the little things that make a great meal. When opening the cupboard, I feel great comfort in seeing all my favourite foods in one place.

Pantry meals are all the rage at the minute because we have to stay home as much as possible. It is better to only head to the shops every two weeks or less at the moment, so we find we live more from the pantry than ever before.

I have been loving watching the Bon Appétit Test Kitchen team rustling up their pantry meals and when I saw the pasta episode, my mouth wouldn’t stop watering.

The whole episode is about pantry pasta and I used to be the best at making random pasta from random ingredients.

Puttanesca is from Naples, Italy. It is made with anchovies, capers, garlic, olives and tomato. Pretty much all of the greatest ingredients you can find in a pantry.

I happened to have all the ingredients because I always have surplus stock of capers, anchovies and olives in my pantry. Instead of using tinned tomatoes though, I used a punnet of cherry tomatoes and made my own sauce. Oh, and I weirdly only had green olives which were fine but black or kalamata are better. And pitted helps too!


You start off with some olive oil, anchovies, freshly chopped garlic and tomatoes. If you were using tinned tomatoes, add them last and not now.

Cooking them slowly until the tomatoes start to soften. Add in the capers and olives, mix it all together and then toss in spaghetti. I personally don’t add any herbs but you can add oregano to compliment your tomatoes.

I am writing this post on a totally different day and now all I want is Pasta Alla Puttanesca! Past me is a genius, current me, not so much!

Once served, crack some black pepper and douse in olive oil. Omit salt as the anchovies, capers and olives will have made the dish salty enough already.

On my next grocery shop, I am buying pitted kalamata olives just so I can have this again. For this pasta on the quick, just always keep stock of everything and you can eat as if you were in Italy!

We are supposed to be in Italy this June so I will eat this while watching Under the Tuscan Sun, mourning my first ever European holiday. On the bright side, more time for saving!

With My Love,

Pasta Alla Puttanesca

Prep Time: 5 mins
Cook Time: 10 mins
Yields: 2


  • Olive Oil
  • 5 or 6 Anchovy Fillets
  • 1 Clove Garlic
  • 1 Punnet Cherry Tomatoes (Or tinned of you don't have fresh)
  • 1 Tbsp - Capers
  • 1 Bag - Pitted Olives
  • Pepper to taste
  • Spaghetti


  1. Chop your garlic and add it to a pan with olive oil, anchovies and cherry tomatoes if you are using fresh.
  2. Simmer until tomatoes are soft and starting to wrinkle
  3. While cooking the sauce, salt and boil water for Spaghetti
  4. Add in Capers and Olives to sauce (and tomatoes if using tinned)
  5. Press down on the cherry tomatoes or tinned tomatoes to extract as much flavour.
  6. Cook on low until spaghetti is ready.
  7. Toss Spaghetti in sauce and serve with cracked black pepper.

Additional Info

You can add herbs like oregano to your sauce but it isn't needed. If you have a nice hard cheese, grate over at the end when serving as well as diced fresh parsley. Do not add salt to the sauce as the anchovies, capers and olives are sufficiently salted.

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