Spaghetti alla Puttanesca

Spaghetti alla Puttanesca | Taralinga Estate 

Serves 2


2 tbsp Taralinga Estate Olive Oil

250g spaghetti 

2 garlic cloves, minced 

3 anchovy fillets 

1 red chilli, finely sliced 

20g cappers

40g kalamata olives

1x 400g tinned tomatoes 

1 handful parsley, finely chopped


  1. Bring a pot of salted water to a boil. Add spaghetti and cook until it's just under al dente.
  2. Heat olive oil in a pan over medium heat. Add minced garlic and anchovies. Use a wooden spoon to encourage the anchovies to melt and break down.
  3. Add sliced chili, capers, olives, and tinned tomatoes to the pan. Bring to a boil, then cover and reduce to a simmer for 10-15 minutes to thicken slightly.
  4. When the spaghetti is just under al dente, transfer it to the sauce along with approximately ⅓ cup of pasta water. Increase heat to medium and cook for another 2-3 minutes, or until the pasta is cooked and the sauce coats the pasta, becoming glossy.
  5. Add chopped parsley, toss to combine, drizzle with more olive oil and serve.

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