How to cook the perfect totally healthy Bucatini Puttanesca

How to cook the perfect totally healthy Bucatini Puttanesca by Paul Conboy @fatfoodclub

This is an easy recipe for a mid week meal seasoned with olives, anchovy, oregano and capers and totally healthy too!  

This recipe will serve 2. 

Bucatini Puttanesca


  • 200g of sweet baby tomatoes sliced
  • 1 finely chopped small red onion 
  • 1 finely chopped garlic clove
  • 3 anchovies filled finely chopped 
  • 1 handful of kalamata olives finely chopped
  • Drizzle of extra virgin olive oil 
  • 1 small glass of white wine. I used Cabernet Sauvignon. 
  • Seasoning


  1. Set a pan of water to boil.
  2. In the mean time drizzle the oil  into a heavy based pan along and set to medium heat.
  3. Add the red onion and sliced tomatoes and soften everything right down until a little golden.
  4. Increase the heat and add the white wine and reduce by half.
  5. Cook the pasta and add the olives and anchovies to the pan of tomatoes and onion.
  6. Cook a little before adding the garlic and a ladle of the pasta water.
  7. Cook on a low heat for 5/6 minutes before stirring through the pasta.

For more delicious recipes from Paul at @FatFoodClub


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