Spaghetti Di Puttanesca 

Craving Italian? Then look no further then the classic Spaghetti Di Puttanesca. Born in Naples in the 20th century, this authentic Italian dish is a must try for any foodie!

Cooking Time

15 mins




  1. In a frying pan add the Napolina olive oil, garlic and chilli and sweat on a medium heat for a few minutes then add the capers, anchovies, olives, Napolina tomato puree, Napolina chopped tomatoes, pepper and oregano and simmer on a low heat for 10 mins, the sauce will begin to reduce and thicken.
  2. Cook the Napolina spaghetti as per the packet instructions in salted water then drain and add to the sauce and toss together well.
  3. Serve up into four bowls, sprinkle a little extra chopped basil on top and enjoy!


1 can Napolina chopped tomatoes

2 tbsp Napolina olive oil

1 tbsp Napolina tomato puree

300g Napolina spaghetti

4 cloves garlic, finely chopped

1 red chilli, finely chopped

20g anchovies, finely chopped

100g black olives, sliced

30g capers, roughly chopped

10g fresh basil, roughly chopped

1 tsp dried oregano

Salt and pepper to taste

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