KVO Spaghetti Alla Puttanesca


  • 400g spaghetti
  • 2 tbsp KVO Chef’s Choice Olive Oil
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 10 anchovy fillets in oil, drained, finely chopped
  • 2 tbsp flat-leaf parsley, chopped
  • 600g tomatoes, chopped, juice reserved
  • ½ tsp dried chilli flakes
  • ¼ cup salted capers, rinsed, drained, chopped
  • ⅓ cup KVO Kalamata Olives, pitted and roughly chopped
  • KVO Chef’s Choice Olive Oil and grated Italian Parmesan (such as Grana Padano), to serve


  1. Cook pasta in a large saucepan of boiling, salted water until al dente. Drain, reserving a few tablespoons of cooking water.
  2. Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until translucent.
  3. Add garlic, anchovies and parsley and cook for 1 minute, but don’t allow to brown.
  4. Add tomatoes and juice, chilli, capers and olives. Simmer for 4 minutes or until tomato has broken down, adding a little reserved cooking water, if necessary.
  5. Season with pepper, remove from heat and keep warm until pasta is cooked.
  6. Add pasta to sauce. Toss to combine, adding a little extra virgin olive oil to taste. Serve immediately with grated Parmesan and season with black pepper.