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Spaghetti alla puttanesca
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 448
  • Fat about 8g
  • Carbohydrates about 76g
  • Protein about 16g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1 tin anchovy fillet (approx. 50 g), dabbed dry, roughly chopped
  • 1 garlic clove, pressed
  • 1 red chilli pepper (or red chilli), deseeded, finely chopped
  • 1 tin chopped tomatoes (approx. 800 g)
  • 80 g pitted black olives, thinly sliced
  • 2 tbsp salted capers, rinsed, drained
  • 2 tbsp oregano, finely chopped
  • salt and pepper to taste
  • 400 g spaghetti
  • salted water, boiling
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And that's how it's done
And that's how it's done
Heat the oil in a pan, sauté the anchovy fillets, garlic and chilli pepper for approx. 2 mins. Add the tomatoes and simmer for approx. 10 mins. Add the olives, capers and oregano, heat gently, season the sauce.
Cook the spaghetti in salted water until al dente, drain and stir in the sauce.