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Spaghetti alla Puttanesca

This recipe originates from Naples. It's fiery, spicy, salty and absolutely delicious. 


  • 1 Tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 8.5 oz (240 g) canned crushed tomatoes
  • Salt and pepper
  • 1/2 tsp of crushed chili flakes
  • 1 Tbsp chopped parsley
  • 1 tsp dried oregano
  • 200 g Loprofin Spaghetti
  • 1 Tbsp capers, chopped
  • 4 black olives, pitted and sliced


  1. Heat a little oil in a frying pan. Saute the garlic until it is just starting to brown.
  2. Add the tomatoes, salt, pepper, chili flakes and cook the mixture over medium heat for 3–4 minutes until the tomato liquid is slightly reduced.
  3. Lower the heat, add the parsley and oregano and simmer the sauce gently for 20 minutes.
  4. Cook the Loprofin Spaghetti as per packet instructions.
  5. Add the capers and olives to the pan.
  6. Toss the cooked Loprofin Spaghetti into the sauce. If the sauce appears dry, add a splash of water from the pasta pot.
Nutritional Information Per RecipePer Serving
Calories 1008 504
Protein 6.2 g 3.1 g
Phenylalanine 168 mg 84 mg
Leucine 257 mg 129 mg
Tyrosine 95 mg 48 mg