Storecupboard spaghetti puttanesca

An easy spaghetti for all the family that requires little or no shopping

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 433
  • fat 8g
  • saturates 1g
  • carbs 82g
  • sugars 9g
  • fibre 6g
  • protein 14g
  • salt 1.38g


  • 400g spaghetti
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 2 tbsp capers
  • 1 x 400g can chopped tomato with paprika (we used Waitrose own brand)
  • 100g frozen roasted peppers
  • 16 black olives, pitted
  • parmesan, to serve, optional


If you can’t get hold of tinned tomatoes with paprika, just use a can of plain chopped tomatoes and add a pinch of hot paprika instead.


  1. Cook the pasta according to pack instructions. Meanwhile, heat the oil in a large frying pan, then fry the onion over a medium heat for 5 mins until soft. Add the garlic and cook for another min.

  2. Rinse the capers and add to the pan with the tomatoes, peppers and olives. Check for seasoning, then cook for a few mins more until heated through. Drain the pasta and toss with the sauce. Serve with lots of grated parmesan, if you like.

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