Spicy spaghetti alla puttanesca with cavolo nero

Season :Autumn/ Winter Servings :4 Diet :X (vegetarian if you omit the anchovy) Time :15 minutes Difficulty :Easy

Inspired by @tipvanjet's spaghetti alla puttanesca, I made this delicious spicy winter version! Oh yes, and this dish is also on the table within 15 minutes.


  • 300 gr. pasta (spaghetti)
  • 2 tbsp. capers
  • 1 tsp. anchovy paste
  • 2 cloves of garlic
  • 2 tins of peeled tomatoes
  • 100 gr. cavolo nero
  • 1 lemon
  • pinch of chilli flakes
  • 100 gr. whole black olives (remove the stone)
  • 15 gr. parsley
  • salt and pepper
  • olive oil


  1. Bring a large pan of water with a generous pinch of salt to the boil.
  2. Crush the garlic with a knife and remove the skin. Heat a good splash of olive oil in a large frying pan and add the garlic, chilli flakes and anchovies, fry gently for 2 minutes.
  3. Coarsely chop the capers and add them together with the tins of peeled tomatoes. Crush the tomatoes with a potato masher.
  4. Meanwhile, cook the spaghetti al dente according to the package.
  5. For the last 5 minutes while the pasta is cooking, add the coarsely chopped cavolo nero, olives, lemon zest and a squeeze of juice to the tomato sauce and season with pepper and salt.
  6. Add the spaghetti and a small dash of cooking liquid to the sauce, mix well and simmer for another 1 to 2 minutes. Sprinkle some coarsely chopped parsley over the pasta and divide between 4 plates and serve!



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