Italian Puttanesca with MAMMA FLORA'S Red Tomato Sauce

Serves: 4

Prep: 10min

Cooking: 10min

Difficulty: easy

When I was studying abroad my mum prepared for me and my friends her favourite sauce placing it in vacuum jars. We literally used to stock hundreds of jar and after a busy day at uni or at work, we would eat a tasty Italian pasta with her sauce. That's her way to still share her love for food even if we don't eat at the same table.

Mamma Flora’s Tip: olives and capers are essential in this recipe, make sure they taste very good. I usually use the black Gaeta olives, try to find them at your Italian deli, otherwise, there are some greek ones, the kalamata which might do the job.


  • Firstly, boil the water in a large pot (1l per 100g of pasta), then, when the water is boiling add the spaghetti. At a second time around, when the water is boiling add salt. At least 1 teaspoon per 100g. 
  • Remember to check the cooking time on the package for an al dente cooking. 
  • Meanwhile, the pasta is cooking, in a pan add at low heat add 3 teaspoons of olive oil and 1/2 garlic clove; after a couple of minutes add the olives and the capers (if needed wash the capers and olives under hot water to remove excess salt). 
  • Stir the ingredients for 2 min and afterwards add the red tomato sauce, stir until it melts. Now, turn off the heat, once the pasta is al dente, drain the pasta and add it in the pan with the sauce. 
  • Mix all together and serve with fresh parsley. 
  • Now your dish is ready to be plated and eaten with those dear to you! 

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