22/08/2026
When anyone in the food world speaks of a “pantry-friendly” recipe, I immediately think of Pasta Puttanesca.
A classic Neapolitan recipe with a rather adult background (look it up), this quick and easy pasta utilises deep umami flavour from
olives, capers and anchovies to achieve its rich taste. Here I’ve used Tokara W**e & Olive Farm Kalamata olives, olive paste and their divine Premium EVOO to heighten this humble dish beyond its weekend staple status.
RECIPE
Prep time: 10 mins /Cook time: 15 mins /Serves: 4
Ingredients:
- 2 Tbsp **e Premium extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 small red onion, finely chopped
- 2 dried chillies (approx. 1 tsp), crumbled
- 1 Tbsp baby capers
- 2 Tbsp **e Kalamata olives, pitted and halved
- 4 brown anchovy fillets or 1 Tbsp anchovy paste
- 50ml dry white w**e
- 1x 400g tin of chopped tomatoes
- 2 tsp **e olive paste
- 1x 170g tin of tuna chunks in olive oil
- Handful flatleaf parsley, finely chopped
- 500g spaghetti
- Parmesan, grated – to serve
Heat the olive oil in a large frying pan until just warm. Add the garlic, onion, chillies, capers,
olives and anchovy fillets and sauté until soft and fragrant. Add the w**e and deglaze for a
minute, stirring thoroughly.
Add the tinned tomatoes and olive paste, followed by the tuna.
Stir to combine and season to taste with salt and pepper. Keep warm until needed.
Set a pot of water to boil. Once boiling, add a glug of olive oil and pinch of salt and cook the spaghetti until al dente. Once cooked, add the pasta directly into the sauce, along with a tablespoon or two of pasta water.
Stir through the chopped parsley and serve with lots of grated Parmesan and a very good w**e!
