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© Stockfood

Spaghetti alla puttanesca


Spaghetti alla puttanesca is an Italian dish originally from Naples. Its ingredients typically include passata, olives, anchovies – and, of course, spaghetti.

iCook products used:

  1. Wooden Cutting Board

  2. 5-Piece Knife Set

  3. 4 Litre Stock Pot and Lid

  4. 1 l Saucepan with Lid

  5. 3 l Saucepan with Lid

  6. 4 Litre Stock Pot Steamer

  7. 3 l Mixing Bowl


  1. 0.5 l broth

  2. Olive oil

  3. 2 garlic cloves, peeled and finely sliced

  4. 4 anchovy fillets, chopped

  5. 8 cherry tomatoes, halved

  6. 10 pitted black olives

  7. 20 g drained capers

  8. 600 g passata

  9. 180 g spaghetti

  10. Salt to taste

  11. Small bunch fresh Italian parsley, chopped

  12. 100 g parmesan cheese, freshly grated (optional)


  1. Using the 4 l Stock Pot, bring lightly salted water to the boil. Then prepare instant broth in the 1 l saucepan according to packet instructions.

  2. Meanwhile, heat olive oil in the 3 l Saucepan over medium heat. Once hot, add garlic and stir for about 10–20 seconds until fragrant. Add anchovies and tomatoes, stir for 1 minute, then add olives and capers, stir for 20–30 seconds. Add passata, bring to a simmer and cook for 5 minutes. Add a splash of broth at a time, while the sauce is still simmering. This last step should take about 20 minutes.

  3. Once the salted water is boiling, cook the spaghetti until al dente, then drain the spaghetti in the 4 Litre Stock Pot Steamer – it works great as a colander – and reserve half of the pasta water in the 3 l Mixing Bowl.

  4. Add cooked spaghetti to the sauce and help loosen it with a splash of pasta water if needed. Serve with a little more sauce on top and garnish with parsley.

Optional serving suggestion: top off with freshly grated parmesan.

Download this recipe here as PDF / as an ePub

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