Pasta alla Puttanesca: Mamma Flora’s Favourite Sauce

Cooking: 30min

Serves: 4

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.


  • 500gr pasta, rigatoni or penne

  • 2 pelati tomatoes tins of 250gr each

  • 100gr of black olives

  • 40gr of capers

  • 3 tablespoons extra virgin oil

  • 2 cloves garlic

  • basil

  • parmesan

  • salt and pepper

  • dry chilli 


  • In a pan pour 3 tablespoons of olive oil, the garlic and the chilli and gently fry
  • After few minutes, when you start smelling the soffritto, add the pelati. Stir and salt it per your taste
  • Let it cook at low-medium heat for about 15min and then add the olives, the capers and the basil and continue cooking for 5 more min
  • In the meantime boil the water in a pot, salt it and cook the pasta al dente
  • Drain the pasta very well, pour back in the pot and add the sauce on top, stir it so that the penne are covered with sauce
  • Sprinkle the pasta with parmesan and enjoy this simple but super tasty pasta!

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