Pasta Puttanesca

A flavorful dish made in no time! Perfect for any weeknight.


Difficulty: Easy

Time: 30 min. preparation time, 0 min. baking time

Nutrition: Calories ca 545 / Protein 25g / Carbohydr. 67g / Fat 18g

Ingredients (4 servings)

250 gpasta (long variety, e.g. tagliatelle)
150 gchorizo
80 golives
40 ganchovies
20 gcapers
500 gtomatoes (canned, chopped)
2 clovesgarlic
1 tbspsugar


pasta tongs, large sauce pan, large frying pan, sieve, cooking spoon, cutting board, knife

Wine Tip

Pinot Noir Rosé, sweet, 2011
Obtained from Pinot Noir grapes, this rosé is characterized by a harmonious balance of sweetness and acidity and a scent of ripe red berries and flowers.

Step 1

Pasta Puttanesca

Cook pasta for approx. 8 – 10 min. in plenty of salted boiling water, according to package instructions. When draining, save some pasta water and set aside.

large sauce pan, sieve

250 g pasta / salt

Step 2

Pasta Puttanesca

Drain capers. Halve olives lengthwise. Mince anchovies. Finely dice onion and garlic. Dice chorizo into hazelnut-sized pieces.

cutting board, knife

20 g capers / 80 g olives / 40 g anchovies / 1 onion / 2 cloves garlic / 150 g chorizo

Step 3

Pasta Puttanesca

Fry chorizo over medium-high heat until it is crispy. Add onions and garlic and sauté for approx. 2 – 3 min.

large frying pan, cooking spoon

Step 4

Pasta Puttanesca

Add olives, anchovies, and crushed tomatoes and allow to simmer for approx. 15 – 20 min. on low heat until the sauce has thickened slightly.

coooking spoon

500 g tomatoes

Step 5

Pasta Puttanesca

Fold in capers and season with sugar, salt and pepper. Add cooked pasta, toss briefly and garnish with more capers to taste.

pasta tongs, cooking spoon

1 tbsp sugar / salt / pepper