Guest Post #1: Pasta Puttanesca

Bonjour mes cheris, get excited for me! After I finish these exams I am wading through right now, half of year 12 will be forever finished and over with! YAY!

Mais non, focus, FOCUS! It certainly is not over yet no matter how much I dream about year 12 formal. Ah, c’est la vie!

Anyhow, while I am not here to give you recipes, tips, tricks and well, my blog, I have some pretty fan-friggin-tastic  fabulous chefs lined up to do so instead! A whole range of dishes for you to enjoy while I am on this undesired break 😉 – You won’t even notice my absence I promise!

See you soon for the April holidays and wishing you all a marvelous Easter break! Promise me you will chow down on what that Easter Bunny brings you/your chocolate loot stashed in the bottom of your drawer – Yes, I am on to you all 😀

Choc Chip Uru

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So, who do we have totally awesome guest poster #1? Ms Mimi from Chef Mimi Blog! This chef has pizzazz if I may say so, the magic in the hands to toss together simple ingredients and create something incredible from it – Trust me I have stalked… errr… ‘read many of’ her recipes 😛

Starting us off with a classic favourite dinner (lunch or breakfast too I suppose) for all, please welcome Mimi and her fabulous (and a little naughty!) Pasta Puttanesca!


One of my guilty pleasures is eating Pasta Puttanesca.  I’m not too sure why, because there’s nothing “sinful” about it.  Maybe it’s the history behind the name “puttanesca,”, having to do with Italian prostitutes.  (I think Nigella Lawson refers to it as “Slut’s Pasta!”)


I enjoy pasta, and if pasta can be smothered in a tomato sauce enriched with anchovies, Kalamata olives, and capers, then I’m a very happy dame!

The recipe is so easy that I’m not sure why I don’t make it often.  But unless my daughters are home, I’m the only one who eats it.  Maybe that’s part of my guilty pleasure.  I get it all to myself!

So here’s my recipe for this pasta, as I know it:


Pasta Puttanesca


  • 1/4 cup olive oil
  • 3 anchovies
  • 4 cloves garlic, chopped
  • 1 – 16 ounce (453g) can petite diced tomatoes in sauce
  • 1 tablespoon tomato paste
  • Cayenne pepper flakes, to your liking
  • Pinch salt
  • 1/2 cup loosely packed, sliced Kalamata olives
  • 1/4 cup capers, well drained
  • 1/2 pound (226g) pasta, spaghetti-style

***Have all of our ingredients on hand as this recipe is very quick!



  1. To start, heat the olive oil in a medium saucepan over medium heat.  Add the anchovies and garlic, and cook for about five minutes; the anchovies should disintegrate into the oil.
  2. Add the can of tomatoes, tomato paste, cayenne flakes, and salt.  Cook the sauce for about ten minutes; it should thicken up nicely.
  3. Then stir in the olives and capers.
  4. Cook the pasta according to the package directions and drain well.
  5. To serve, pour a generous amount of the sauce over the pasta.  If desired, you can also sprinkle on some Parmesan cheese over the top, but don’t tell anyone!!!


  • This pasta can be made in the summer with fresh tomatoes, but I prefer the flavor of good canned tomatoes in this dish.



Shhhh… I can keep a secret can’t you? Especially if we are all in the same secret-Parmesan-adding boat no?

Tell me you enjoyed this guest post to bits because I know I was definitely created a waterfall with my mouth! Thank you so much my friend for this delicious post! 🙂

Now I need some Italian to accompany while I go visit more brilliant recipes over at Chef Mimi Blog! Won’t you join me?

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  1. Barb Bamber says:

    Puttanesca is a big favorite in our household! I love your version of it and will keep it in mind for the next batch:) I also love your self-photo.. you look absolutely in your element!! xx


  2. navane64 says:

    Some of the ingredients are hard to come by over here but guess I can modify the recipe for our meal. We do enjoy such delicious pasta from time to time though rice is one top of our list. Happy Easter and take care.


  3. Such a classic dish- Gotta love the salty bite of olives, spicy hit of pepper, all complimenting a rich tomato base. I usually use miso paste instead of anchovies but otherwise my approach looks pretty much the same. 🙂


    • Haha you are sweet my friend but my writing skills in essays and answers are horrible no matter how much I practice – I know my facts though so I wish it was oral 😉

      Choc Chip Uru


  4. Pingback: Pasta Puttanesca | chef mimi blog

  5. mjskit says:

    Oh I love puttanesca but have never made it. Have ordered it many times. This “slut’s pasta :)” looks delicious! Great post! Good luck on your exams Uru!!!


  6. erika says:

    Ooh yum! This DOES look easy, but its a recipe I’ve only ever seen on menus. I need to make this in my kitchen! Thanks for the recipe!

    And good luck Uru!!


  7. Suzanne says:

    Best of luck with the exams, I know you will excell!! I love Chef Mimi and Puttanesca, it’s delicious and this is a great guest post. Pasta any time of day is alright with me!!


  8. Kim Bultman says:

    Pasta for breakfast is entirely acceptable, especially with a recipe like this tempting me at 6:00 a.m. Thanks for the great guest post, Mimi! Glad to hear you’re at the half-way point, Uru — you go, girl…


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