Pasta puttanesca

By the GetYourMacros team · 24 September 2026

Anchovies melted into oil with olives and capers: a storecupboard sauce that takes as long as the pasta.

• Time 25 min
• Course First course
• Diet Pescatarian
• Cuisine Italian
• Allergens gluten, fish

Ingredients (1 serving)

• 85 g Pasta
• 150 g Canned peeled tomatoes
• 25 g Pitted olives (drained)
• 25 g Anchovies in oil (drained)
• Capers to taste
• 6 ml Extra virgin olive oil
• Garlic to taste
• Chili flakes to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Warm the extra virgin olive oil over low heat with the crushed garlic and the chilli flakes, then add the drained anchovies.
2. Press them with the back of a spoon and let them dissolve completely: no pieces should be left, only a savoury base.
3. Add the halved pitted olives and the rinsed capers and let them take on the flavour for a minute.
4. Tip in the peeled tomatoes, crushing them with a fork, and cook for twelve minutes over medium heat until the sauce reduces.
5. Meanwhile boil the pasta in lightly salted water: the capers and anchovies bring plenty of salt already.
6. Drain al dente, toss the pasta in the sauce for a minute with a little cooking water and serve without cheese, as tradition asks.

Tips

• The anchovies should not taste like fish: melted properly they leave only depth, which is why the dish works without any meat.
• Rinse salted capers for a minute, or they will bury everything else.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.