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Puttanesca Sauce (Vegetarian)

One of the simplest yet most delicious dishes out there, spaghetti all puttanesca. Here I will show you how to make the traditional Neapolitan version of this popular sauce (vegetarian - no anchovies). Full recipe below...


Serves 4

1 tbsp olive Oil

4 cloves garlic (minced)

4 tsp / 40g capers (roughly chopped or kept whole if you prefer)

6 large tomatoes (peeled and roughly chopped) OR 600g of chopped tomatoes (if using this, add a pinch of sugar too)

75g black olives (cut in half)

1 cup pasta water saved

20g knob of butter 9make sure it is cold)

Salt and pepper

Parsley (chopped)


1 tbsp anchovies - if you are not looking to make it vegetarian then I would definitely recommend using them. Simply add them into the pan at the same time as the capers.


1. Add the olive oil into a pan over a medium-high heat. Add the garlic and fry for a few minutes. Add in the capers and tomatoes and cook over a medium heat until the tomatoes have fallen apart and softened, 15-20 minutes. With a potato masher, press down onto the tomatoes to break down any remaining large chunks.

2. Add the black olives, salt and pepper to taste and a cup of your pasta water. Mix and cook for a further few minutes. Take off the heat, add your cold butter and stir until fully melted and incorporated.

3. Serve ontop of spaghetti with a sprinkling of freshly chopped parsley. Enjoy!

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