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Puttanesca pasta with crispy olives

Puttanesca pasta with crispy olives


The Italian classic contains anchovies, but ours uses sundried tomatoes for a flavour punch

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    2929kj 697kcal
  • Fat
    High 30%
  • Saturates
    Low 15%
  • Sugar
    Low 16%
  • Salt
    High 43%

% of adult’s reference intake | Carbohydrates per serving : 104g


  • 1 tbsp Co-op extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ¼ tsp chilli flakes
  • 2 x 400g cans Co-op chopped tomatoes
  • 75g sundried tomatoes in oil (drained weight), finely chopped
  • 2 tsp caster sugar
  • 2 heaped tbsp drained capers
  • 400g dried linguine
  • 1 small bunch basil, leaves picked

For the crispy olives

  • 115g pitted green olives
  • Co-op vegetable oil, for deep frying
  • 50g Co-op plain flour
  • 70ml unsweetened soya milk
  • 75g fresh breadcrumbs


  1. Warm the oil in a large pan over a low heat and gently fry the onion for 10 mins, or until softened
  2. Add the garlic and chilli, then fry for another minute
  3. Stir in the canned and sundried tomatoes, caster sugar and capers
  4. Season to taste, then simmer for 15 mins
  5. While the sauce is simmering, cook the linguine according to the pack instructions

For the olives

  1. Pat dry with kitchen paper
  2. Fill a medium saucepan two-thirds full with the vegetable oil and place over a medium heat
  3. Whisk the flour and milk together to make a loose batter
  4. Dip the olives in the batter, shake off any excess, then roll in the breadcrumbs to coat
  5. Cook, a few at a time, in the oil for 1 minute, or until golden brown. Remove with a slotted spoon and set aside on kitchen paper while you fry the rest
  6. When the pasta is cooked, remove from the water with tongs and add straight to the sauce
  7. Toss everything together until the pasta is well coated in the sauce, then finish by scattering over the crispy olives and the basil leaves

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