As much as I love making fresh pasta there is no shame in admitting that I frequently use storebought dry pasta.


Why use store bought pasta? Because life. We all have work, responsibilities and desires to do things other than knead. That doesn’t mean that you can’t enjoy a fresh and authentic plate of pasta.


Some sauces demand a shape, and Puttanesca just isn't the same with anything other than Spaghetti!

I adore puttanesca as it manages to convey its dirty name (it quite literally means whore's pasta in italian!) in its flavours. It’s all good stuff, but it just feels so sleazy and wonderful. This is a meal you cook when your parents are looking the other way!


Serves 4

400g dried Spaghetti

10g Capers (Chopped)

100g Gaeta or Black unseeded Olives

240g Chopped Tomatoes

2 Cloves of Garlic (Skinned, topped and tailed but kept whole)

2 Dried Chilli Peppers (Chopped)

Handful of Chopped Parsley

1tsp Miso Paste (optional)

  • Heat some oil in a pan and add the garlic (whole) and chopped chilli, when your garlic starts to brown add your capers.

  • Fry for one minute then add your miso and break it down into the oil.

  • Add your chopped tomatoes and cook for 10-15 minutes. Your sauce should darken and reduce.

  • Meanwhile, break your olives slightly with the back of a fork.

  • Once your sauce is ready, remove the garlic cloves, add the olives and cook for a further 5 minutes.

  • Add the sauce to your cooked pasta and cover with the chopped parsley.