Jamie Oliver's puttanesca



20 min


4 Servings

Jamie Oliver's puttanesca

Jamie Oliver's Puttanesca recipe

Jamie Oliver came by our kitchen for a visit, and shared some recipes with us, from his new cookbook, Save with Jamie.


  • 16 black olives
  • 2 garlic cloves
  • olive oil
  • 1 heaping tsp capers
  • 1 pinch dried chili flakes
  • 2 14-oz cans diced tomatoes
  • splash water
  • 6-oz can tuna
  • 11 oz dried pasta shells
  • lemon zest


  • BASH black olives and remove the pits, peel and finely slice garlic cloves, and put both of these into a large saucepan on a medium heat with a lug of olive oil, capers and dried chili flakes. Fry for a couple of minutes, then pour in diced tomatoes. Add a splash of water to one of the empty cans, swirl it around and add to the pan. Drain and flake in tuna, bring to a boil, then reduce to a gentle simmer for around 15 min.
  • MEANWHILE, cook pasta shells according to package instructions and drain, reserving a cupful of cooking water. Toss the pasta through the sauce, loosening with cooking water if necessary. Serve with a grating of lemon zest for added zing.

Nutrition (per serving)

  • Calories
  • 430,