Pasta puttanesca


  • 1 shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 100 gr of pitted olives (green/black)
  • 6 canned anchovies filets, chopped
  • 2 tbsp of small capers
  • 1 can (400 gr) of tomato cubes
  • 140 gr of fusilli
  • 1 tbsp of chopped fresh parsley
  • salt & pepper
  • olive oil


In a large skillet or pot over medium heat, heat oil. Add shallot, garlic, olives, anchovies and capers. Fry for 3 minutes. Add the tomato cubes and reduce heat. Bring to a boil and let it simmer for 7 minutes. Season with salt and pepper.

In the meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook ‘al dente’ (see packaging).

Drain the pasta and add to the sauce. Mix well and sprinkle with parsley.

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