Dorothy Porker – foodblog

Easy Pasta Puttanesca

When I lived in London my German male model friend vastly improved my appreciation of pasta by cooking me two basic tomato based pasta sauces.

The first was just onions, garlic and tinned tomatoes. Finished with some basil and mozzarella. The second was this here pasta puttanesca, which stirs people into fits and giggles because it’s literally prostitutes pasta. But all the hard work sex workers do and the shit they get for it from the rest of us means they’ve got to eat good.

So live your best life and make this pasta. I promise the anchovies in this aren’t scary, think of them as super salt. No matter how many I’ve put in, my puttanesca has never tasted overtly anchovies, and I’ve tried.

Italians, now might be a good time to look away.

While you’re at it, please donate to the Dutch Emergency Fund to help Dutch sex workers cover lost income from the Corona-crisis.

Easy Pasta Puttanesca Recipe

Pasta puttanesca is a pungent umami laden affair that should be a go-to meal for anybody that loves quick and easy meals made from store cupboard items.
Course Main Course
Cuisine Italian
Keyword anchovy recipes, cupboard recipes, easy recipes, Italian food, pasta, umami
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2


  • 140 gr pasta of choice I'm a linguine girl myself
  • 1 tbsp olive oil
  • 3 medium shallots finely chopped
  • 4 cloves garlic chopped
  • 6 anchovy fillets chopped
  • 1 tin tomatoes
  • 1 tbsp tomato paste
  • 1/2 tbsp balsamic vinegar
  • 1 tsp sugar
  • 2 tbsp capers more to taste
  • 1/2 c Parmesan grated
  • salt to taste
  • black pepper to taste
  • 1 tin tuna optional


  • Heat your olive oil in a heavy based pan and fry off the garlic and onion until they start becoming translucent. Avoid burning by stirring constantly and controlling the heat.
  • Once the onions and garlic have started to become translucent, add the anchovy and stir until they begin to break down.
  • Dump in your tin of tomatoes and tomato paste and leave at a soft bubble for 30 minutes or until reduced by about half.
  • While that's happening put some water on a boil to cook your pasta as per the directions on the packet.
  • After the sauce has been reduced down, add a splash of balsamic vinegar and the sugar, stir and reduce down further, for a minute or 2.
  • Taste and season before stirring in the capers and drained tin of tuna (if using). Because of the salt contents from the anchovies I generally find this doesn't need a lot of salt, if any.
  • Drain pasta, mix with the sauce and serve with a good helping of freshly grated Parmesan and black pepper.

Zoek je dit recept in het Nederlands? Ga dan naar voor makkelijke pasta puttanesca.

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