Tagliatelle puttanesca

Tagliatelle puttanesca Tagliatelle puttanesca

Made entirely from the store cupboard, ideal for last minute dinners.

4 people 30 minutes 0 minutes


  • 6 - Anchovies Finely chopped
  • 150 g Black Olives Roughly chopped
  • 2 tbsp Capers Rinsed drained and chopped
  • 0 tsp SuperValu Chilli Flakes
  • 1 tin SuperValu Chopped Tomatoes 400g
  • 2 cloves SuperValu Garlic Crushed
  • 3 tbsp SuperValu Olive Oil
  • 2 tbsp SuperValu Parsley
  • 400 g Supervalu Tagliatelle


  1. Boil a large pan of water and when it is heating start prepping the sauce. It will be done by the time the pasta is cooked.
  2. In a large frying pan on a medium to high heat cook down the anchovies with olive oil until disintegrated. About three minutes. Add the garlic and chilli, cook for another minute.
  3. Add olives, capers and tomatoes. Cook for ten minutes until it thickens. Pop your tagliatelle in your boiling water to cook while the sauce is cooking. When draining the pasta reserve a couple of tablespoons of water.
  4. Combine the pasta with the puttanesca sauce and loosen a little with some reserved pasta water. Garnish with parsley and serve with flat breads.
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