Delia Smith Pasta Puttanesca Recipe

Experience the bold flavors of Italy with Delia Smith’s Pasta Puttanesca, a “gutsy” sauce built on a foundation of salty anchovies, capers, and black olives. The secret lies in a patient 40-minute simmer, allowing the tomatoes to break down into a rich, concentrated paste that coats every strand of spaghetti. This ultimate pantry meal transforms simple ingredients into a restaurant-quality feast in under an hour.

Delia Smith Pasta Puttanesca Recipe Ingredients

The Pasta

• 8-10 oz (225-275 g) spaghetti
• Salt (for the water)
• A few drops of olive oil

The Sauce

• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, finely chopped
• 1 fresh red chilli, de-seeded and chopped
• 1 level dessertspoon chopped fresh basil
• 2 oz (50 g) anchovies, drained
• 6 oz (175 g) pitted black olives, chopped
• 1 heaped tablespoon capers, drained
• 1 lb (450 g) tomatoes, skinned and chopped (or high-quality canned chopped tomatoes)
• 1 rounded tablespoon tomato purée
• Freshly milled black pepper

To Garnish

• Chopped fresh basil
• Lots of freshly grated Parmesan cheese (Parmigiano Reggiano)

How To Make Delia Smith Pasta Puttanesca Recipe

1. Infuse the Oil: Heat the extra virgin olive oil in a medium saucepan over medium heat. Add the finely chopped garlic, fresh red chilli, and the dessertspoon of chopped basil. Cook these briefly, stirring constantly, just until the garlic turns a pale gold color. Do not let it burn, or the base will taste bitter.
2. Build the Sauce: Add the anchovies, chopped black olives, capers, skinned chopped tomatoes, and tomato purée to the pan. Stir well to combine. Season with a little black pepper—do not add salt yet, as the anchovies and capers are naturally very salty.
3. Simmer Slowly: Turn the heat down to low. Let the sauce simmer very gently without a lid for 40 minutes. This slow reduction is the secret; by the end, the tomatoes should have broken down completely into a lovely thick mass with very little liquid left.
4. Cook the Pasta: While the sauce is finishing, fill your largest saucepan with at least 4 pints (2.25 litres) of hot water and bring it to a gentle simmer. Add a few drops of olive oil and a little salt. About 8 minutes before the sauce is ready, plunge the spaghetti into the water. Stir well immediately to prevent it from clogging together, then time it for exactly 8 minutes (or until al dente).
5. Combine and Serve: Drain the pasta in a colander. Return the pasta to the hot saucepan presto pronto (very quickly). Toss the thick sauce into the pasta, adding the fresh basil garnish. Mix thoroughly so every strand is coated in the savory red sauce. Serve in well-heated bowls with plenty of grated Parmesan cheese sprinkled over the top.

Recipe Tips

• The Anchovy Factor: Even if you think you dislike anchovies, don’t skip them here. They melt away completely during the 40-minute simmer, providing a deep savory “umami” backbone rather than a fishy taste.
• Skinning Tomatoes: To skin fresh tomatoes easily, cut a small ‘X’ on the bottom, plunge them into boiling water for 30 seconds, then into ice water. The skins will slip right off. If fresh tomatoes aren’t in season, a tin of San Marzano tomatoes is a perfect substitute.
• Sauce Consistency: The sauce should be thick and somewhat dry, not watery. If it still looks loose after 40 minutes, turn the heat up slightly for the last 5 minutes to evaporate the excess moisture.
• Cheese Pairing: While Parmesan is classic, Pecorino Romano is also an excellent choice. It is sharper and saltier, standing up well to the bold flavors of the olives and capers.
• Chilli Heat: Adjust the amount of fresh red chilli to your liking. If you prefer a milder sauce, remove all the seeds and white membrane from the chilli before chopping.

What To Serve With Delia Smith Pasta Puttanesca Recipe

This bold pasta needs simple sides that can handle strong flavors.

• Red Wine: A gutsy, acidic Italian red like Chianti or Sangiovese is mandatory.
• Garlic Bread: Crusty bread to scoop up any leftover sauce.
• Green Salad: A simple arugula salad with lemon vinaigrette cuts the richness.
• Roasted Vegetables: Zucchini or eggplant roasted with olive oil.

How To Store Delia Smith Pasta Puttanesca Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and improve overnight.
• Reheat: Reheat gently on the stovetop or in the microwave. You may need to add a splash of water to loosen the sauce, as the pasta will absorb moisture as it sits.
• Freeze: The sauce itself freezes beautifully for up to 3 months. Freeze it separately from the pasta for the best texture. If freezing the combined dish, the pasta may be softer upon reheating.

Delia Smith Pasta Puttanesca Recipe Nutrition Facts

• Calories: 450
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 950mg
• Total Carbohydrates: 60g
• Dietary Fiber: 5g
• Sugar: 6g
• Protein: 14g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Delia Smith​ Whole Poached Salmon Recipe
• Delia Smith Cheese Sauce​ Recipe
• Delia Smith Caesar Salad​ Recipe