Puttanesca with Red Sauce

I love puttanesca, it's seriously the best pasta! When we were younger, I HATED anchovies (still do!) but mum used to mash them up, with the capers and we wouldn't even notice hahaha I swear she would've done that with 99% of the food she gave us! 

This recipe is so easy, so quick and so delicious. You have to try it!

Serves 2
250g Spaghetti Pasta 
1 tbsp tomato paste
1/2 small brown onion, diced 
2-3 cloves of garlic, crushed 
2 x 400g cans of crushed tomatoes
2 tbsp. capers
5-6 anchovies, finely sliced 
1/3 cup kalamata olives, pitted 
2 tbsp parsley, finely sliced 
Salt & pepper (to taste)
1/4 tsp chilli flakes (if you like heat)
2 tbsp. Parmesan cheese 
1 tbsp. olive oil 


  1. Boil pasta in salted water until cooked to your liking (or according to packet instructions). 
  2. In a deep pot, add olive oil and heat over a medium to high heat. 
  3. Add onion, garlic and chilli into the pot and cook for 2-3 minutes, or until onion becomes translucent. 
  4. Add tomato paste, capers, anchovies and olives into the pot and cook for 2 minutes to heat through. 
  5. Add crushed tomatoes, parsley, salt, pepper and chilli flakes. Cook for 20 minutes or until the sauce had slightly reduced. 
  6. Add pasta into the sauce pot and mix through. 
  7. Serve in bowls and top with more fresh parsley and parmesan cheese.