Jamie Oliver Spaghetti Alla Puttanesca 

Here’s the thing about Jamie Oliver Spaghetti Alla Puttanesca: it hits you with this wild tangle of garlic and salt and heat—bam. Like a punch of flavor you weren’t expecting on a regular Tuesday. It’s fast. Ridiculously fast. You blink and you’re swirling up strands of spaghetti slicked in tomatoey, olive-studded sauce. I made it in the middle of a weird week. Needed comfort, but also a little chaos. This gave me both. (inspired by Jamie Oliver)

Ingredients Needed

• 4 cloves garlic, sliced like you mean it
• 1 handful black olives, the brinier the better
• 2 cups cherry tomatoes, the riper the messier
• 2 red chillies, fresh, thinly sliced (more if you’ve had That Kind of Day)
• Half a bunch of fresh basil, torn, not chopped
• 400g dried spaghetti
• A good glug of olive oil
• 3 anchovy fillets, yes, even if you’re not sure
• Parmesan, freshly grated, as much as your soul says

How To Make Jamie Oliver Spaghetti Alla Puttanesca

1. Prep First, Always: Get your pasta water going—big pot, salty like the sea. While that’s heating up, go full chop mode: garlic, olives, tomatoes, chillies. Basil gets ripped by hand. Set it all nearby. You’ll need it fast.
2. Spaghetti Time: Drop your pasta in when the water’s rolling. Boil it till just right—al dente, with bite, not mush. Scoop out some of that pasta water before draining. It’s liquid gold. Trust me.
3. The Messy Magic Begins: Grab a frying pan. Big one. Medium-high heat. In goes the oil. When it shimmers, garlic and chillies dive in. Anchovies next—they’ll vanish, melt down like butter into the oil. Toss in the olives. Stir it like you mean it. The smell? Insane. Savory and sharp and loud.
4. Tomatoes Join the Party: Halved cherry tomatoes go in. Things start to sizzle. Splash in that pasta water you saved. Lid on. Let it bubble. Tomatoes will slump, soften, burst a little. Not too long. 4 minutes tops.
5. Bring It All Together: Spaghetti meets sauce. Basil leaves too. Splash more water if it’s looking dry. Use tongs, swirl it all around, get every noodle tangled in sauce. Should be glossy, not soupy.
6. Taste. Adjust. Always: Salt, Pepper, A squeeze of lemon if you’re feeling fancy. Then plate it up. Parmesan snowfall on top. Eat it hot. Like, burn-your-tongue hot. Worth it.

Why I Love This Recipe

I wasn’t planning on cooking that night. Honestly, I was just staring at a fridge that looked like a crime scene. Then I remembered this. I’ve made it before, years ago. Always the same feeling. Anchovies disappear but leave this deep, haunting saltiness. Like the ghost of the sea. My partner took one bite and just raised an eyebrow. That’s how you know.

Recipe Tips

• Pasta water is your best friend. Don’t dump it. Ever.
• Hate anchovies, Add them anyway. They vanish. Promise.
• Want more kick, Keep the chilli seeds. Or use three.
• No cherry tomatoes, Use canned. Just less tidy. Still works.
• Kalamata olives = deep flavor. Don’t settle for those bland canned ones.

How To Store This Jamie Oliver Spaghetti Alla Puttanesca

• At Room Temperature Not long. Two hours, tops. Then get it into the fridge.
• In the Fridge Airtight container. Shove it in. It’s good for about 3 days. It won’t be the same, but that’s okay.
• In the Freezer Yup. You can freeze it. Flat container. Label it if you’re into that. Keeps for 2 months. Maybe longer. Just don’t forget it’s in there.
• Reheating Microwave, Sure. 2-3 mins, stir halfway. Done. Stove, Better. Bit of oil, medium heat, toss it around till hot. Ovene If you must. 350 degrees, foil over, maybe 20 mins.

Let’s Answer a Few Questions!

Can I Use Canned Tomatoes Instead Of Fresh Cherry Tomatoes?
Yep. Not the end of the world. Use about a cup. It’s not the same, but sometimes it’s even better.

What Can I Use As A Substitute For Anchovies?
Tiny dash of fish sauce. Or capers. Something salty with attitude.

How Can I Make This Dish Less Spicy?
Use one chilli. Or none. Your kitchen, your rules.

What Type Of Olives Should I Use?
Kalamata, every time. Unless you’ve got something fancier. Just no canned rubbery ones, please.

Nutrition Facts (per serving)

• Calories: 596
• Carbs: 91g
• Protein: 18g
• Fat: 19g
• Sugar: 12g
• Fibre: 8g
• Sodium: 812mg

Try More Recipe:

• Jamie Oliver Chicken Pesto Pasta
• Jamie Oliver Crispy Pork Broccoli Noodles
• Jamie Oliver Red Pepper Pasta