Pakistani
Pakistani Chicken Karahi
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Pasta Puttanesca
Pasta in a bold tomato sauce with olives, capers, anchovies and chilli — punchy and ready in twenty minutes.
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5 minPrep🔥
20 minCook🍽️
3Serves📊
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Ingredients
- 300g spaghetti
- 4 anchovy fillets
- 4 garlic cloves, sliced
- 1 tsp chilli flakes
- 1 can chopped tomatoes
- 100g black olives, halved
- 2 tbsp capers
- 4 tbsp olive oil
- Parsley
Instructions
- Cook the spaghetti until al dente.
- Melt the anchovies in the oil with the garlic and chilli flakes.
- Add the tomatoes, olives and capers; simmer 12 minutes.
- Toss in the pasta with a splash of pasta water.
- Finish with parsley.
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Tara’s tips
- Don't skip the anchovies — they melt away and give the depth.
- The capers and olives are salty; taste before adding salt.
Serving suggestions
- Lovely with crusty bread.
Storage & reheating
Sauce keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian?
Skip the anchovies — the salt and umami come from capers and olives.
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