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Spaghetti alla Puttanesca

Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the 1900s. Use fresh local ingredients like Long Lane Capers to boost flavour.


400g Spaghetti, 1/2 cup olive oil,

20g butter, 150g black olives,

2 salted anchovies, washed and chopped

2 cloves garlic, crushed

1tsp salted caper buds rinsed & drained

Italian parsley roughly chopped

250g of canned peeled tomatoes

Salt & pepper to taste


  1. Slice the stoned olives
  2. Saute butter & garlic
  3. Add anchovies, olives and capers.
  4. Add tomatoes and allow to cook on moderate heat for about 20mins.
  5. Cook the spaghetti
  6. Add the prepared sauce to the pasta
  7. Sprinkle with parsley and season to taste
Fettuccine puttanesca with capers