Sandro Petti’s Cheeky Pasta Puttanesca

Sandro Petti’s Cheeky Pasta Puttanesca

Read more

Leave judgment at the door and journey with us to the back streets of 1950’s Naples. A time when men were men and pasta sauces were given particularly risqué names. As legend has it, this dish was created when a restaurant owner called Sandro Petti was closing up for the night and suddenly a group of hungry customers demanded a midnight snack. Petti dove into the kitchen, made up a quick recipe and an Italian classic was born! There are, of course, other versions of the story, but this is a family show!


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

4 tbsp

Black Olives

1 tsp

Red Chilli

1 tin(s)

Chopped Tomatoes

1 tbsp

Lilliput Capers

1 tbsp

Tomato Puree

220 grams



½ bunch(es)

Basil 20g

2 unit(s)

Baby Spinach

2 tbsp

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2179.864 kJ
Energy (kcal)521 kcal
Fat7.0 g
of which saturates3.0 g
Carbohydrate91 g
of which sugars0.0 g
Dietary Fiber0 g
Protein22 g
Salt0.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a large pot of water to the boil with ¼ tsp of salt. Roughly chop the olives. Slice the chilli in half lengthways and remove the seeds. Very finely dice the chilli (then wash your hands!).


Heat 1 tbsp olive oil in a pan on medium heat. Once hot add a pinch of the red chilli (more depending how hot you like it).


After 60 seconds add the tin of tomatoes, the olives and the capers. Refill the tin a quarter with water, swirl around and add this to the sauce too. Stir in the tomato purée, ½ tsp of sugar (if you have some) and ¼ tsp of salt. Turn the heat to medium-low and leave to simmer gently.


Put your pasta in your pot of water and cook it for around 10 mins or until ‘al dente’. Tip: Pasta is ‘al dente’ when it is soft enough to eat yet has a slight firmness left in the middle. Drain the pasta once it is ready but keep back ¼ cup of pasta water.


Once the pasta is ready roughly chop the basil and add three quarters into the sauce.


Tip the drained pasta into the sauce along with your spinach and toss the pan to mix everything. If you need to loosen the sauce a little, add a dash of the reserved pasta water. Tip: You can stir the ingredients gently if you’re afraid you might paint the walls! Put a lid on the pan for 3 mins to allow the spinach to steam.


Serve with plenty of grated cheese and the remaining basil.