Spaghetti alla Puttanesca

Joey Kellock, 1800Lasagne, Serves 2


200g best quality dried spaghetti, I prefer Rustichella d’ Abruzzo

400g tinned whole tomatoes, I use San Marzano

1 tin (47g) Ortiz anchovies

100g Mount Zero Pitted Kalamata Olives, halved lengthways

Mount Zero Frantoio Extra Virgin Olive Oil, lots!

1 birds eye chilli and 1 long red chilli, seeds removed and finely chopped

50g baby capers

4 cloves garlic, finely chopped

Flat leaf parsley to garnish, finely chopped

Pinch of dried oregano (Sicilian oregano is the best!)


  • No need to add salt to this recipe, as the capers, anchovies, olives and pasta water will provide all the seasoning required.
  • Adjust chilli, garlic, olive levels to your preference.
  • The dried pasta is interchangeable – I use penne often.
  • This dish loves olive oil. Use more if you like, just not less.
  • I use a square-edged skinny wooden spoon when cooking pasta dishes in a pan – it’s great for breaking down tomatoes and scraping all the goodness off the flat surface of the frying pan. 


  1. Bring a large pot of water to the boil.
  2. Add a healthy glug of olive oil to a large frying pan on medium heat.
  3. Once the oil is hot, go in with the olives, capers, garlic and chilli. Cook gently for a couple of minutes until combined, harmonious and fragrant, being careful not to burn.
  4. Clear a space in the pan and add the anchovy fillets. As they fry, use your wooden spoon to help break them down slightly, then stir everything together.
  5. Heavily salt (salty like ocean) your pot of boiling water and add the spaghetti. Cook until just under al dente, as we’re going to finish cooking the pasta in our sauce.
  6. Add the tin of tomatoes and oregano to the pan. Break the tomatoes down with the edge of your wooden spoon until there are no large chunks remaining. Stir through until all ingredients are properly combined, then reduce heat to low and simmer until the pasta is cooked, being careful not to reduce the sauce too much.
  7. When the pasta is ready, scoop it directly into your pan from the pot (don’t strain). Mix the pasta and sauce together and add additional pasta water as required. Cook over low heat for 7-10 minutes, stirring regularly. Once your pasta is coated beautifully in your sauce and is al dente, you’re ready to serve.
  8. Finish pasta with a drizzle of Frantoio olive oil and a sprinkle of parsley. Pour yourself some of your favourite wine or sparkling water. Find a nice spot. Play some jazz. Buonappetito. 
Joey Kellock, 1800Lasagne
Serving suggestion: Pour yourself some of your favourite wine or sparkling water. Find a nice spot. Play some jazz. Buonappetito.

Recipe Ingredients from the Mount Zero Range