Storecupboard Spaghetti Puttanesca (aka Tart’s Spaghetti)

March 21, 2020

This article was written for Annabel & Grace, which is now part of Rest Less.

Spaghetti Puttanesca (aka Tart’s Spaghetti)

Recipe by GraceCourse: MainCuisine: ItalianDifficulty: Quick and easy


Prep time


Cooking time



When I have very little in the fridge and supper needs to be cooked, I turn to my storecupboard because the majority of ingredients are there for Tart’s Spaghetti. This fiery Italian dish originated, so it is told, as a cheap dish that the working girls of Naples could knock up quickly between ‘tricks’.


  • 2 tbsp olive oil

  • Red onion, finely chopped

  • 2 garlic cloves, crushed

  • 400g can chopped tomatoes

  • Tin anchovy fillets (drained)

  • Handful pitted black olives

  • 2 tbsp capers, drained

  • 300g dried spaghetti

  • Handful fresh parsley chopped (optional)

  • Red chilli, seeds/pith removed and finely sliced


  • Heat the oil in a large deep frying pan over a medium heat. Add the onion and a pinch of salt (stops onions burning) and fry until soft (5 – 10 mins) Add the chilli and garlic and cook for another minute or so.
  • Stir in the tomatoes, anchovies, olives and capers. Cook for 10 mins.
  • Boil a kettle of water. Cook the spaghetti for about 10 mins (check pack instructions) until al dente, then drain and toss with the sauce. Sprinkle over parsley if liked and serve in warmed bowls.

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