Paul's Puttanesca Sauce

PaulPaul was cooking in the Banstead and Reigate shops last weekend. He has shared his recipe so you can try his tasty Puttanesca sauce at home. Paul usually serves this with pasta and roasted pork but it is just as good on its own.


  • Glug of oil about a tablespoon, vegetable oil or cold press rapeseed is good
  • ½ a Small (approx. 30g tin) of anchovies in oil
  • 2 cloves of garlic
  • 1 tbs capers, drained
  • 1-2 fresh red chillies (or a good shake of dried)
  • 8 pitted black olives (or a couple more if you like them)
  • 2 tins of chopped tomatoes (or a jar of passata)
  • A pinch of ground cinnamon
  • Salt/pepper
  • A small bunch of parsley (flat leaf loads more flavour) chop stalks for cooking & leaves for garnish
  • 1 lemon (bit of grated zest in with the tomatoes, squeeze of juice to serve)
  • Olive oil, to drizzle

Paul used the 26cm Scanpan frying pan.

Heat the frying pan on a medium heat, add the glug of oil and then crush the garlic, adding it to the frying pan along with the capers, anchovies and their oil.

Chop the chillies (keep the seeds in if you want a bit more fire) and stalks from the parsley then add them to the frying pan. Chop the parsley leaves and put them to one side. Once the garlic starts to colour, then add the olives, tinned tomatoes or passata & pinch of cinnamon & lemon zest add some black pepper. Simmer for a few minutes.

Mix with some cooked pasta and half of the chopped parsley. Serve up and sprinkle with chopped parsley and a squeeze of lemon and a drizzle of olive oil….. enjoy!


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