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Spaghetti alla puttanesca

Lamb’s lettuce salad


Total: 40 min


20 min


20 min


2 servings
  • 120 g Spaghetti
  • 250 g tomatoes, peeled
  • 100 g Lamb's lettuce
  • 1 garlic clove
  • 2 Anchovy
  • 30 g pitted black olive
  • 1 teaspoon capers
  • 1 tablespoon Parsley
  • 1 pinch Cayenne ground pepper
  • 15 mL Olive oil
  • 15 mL Olive oil
  • 5 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and finely chop the garlic.
  • Rinse, dry and coarsely chop the anchovy.
  • Wash the caper in running water and drain.
  • Wash and finely chop the parsley.
  • Heat 1 tablespoon of olive oil in a frying pan and sauté the garlic, anchovy, olives, capers and chilli powder for 3 to 4 minutes.
  • Add salt and pepper.
  • Add the peeled tomatoes and cook over medium heat for 10 to 15 minutes.
  • In the meantime, wash and dry the lamb’s lettuce.
  • Put in a salad bowl with 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar and mix.
  • Add a little salt and pepper.
  • Cook the spaghetti al dente in a large saucepan of salted boiling water.
  • Drain and add to the sauce in the pan.
  • Stir well over medium heat for 1 to 2 minutes.
  • Sprinkle with parsley and drizzle with a little olive oil.
  • Serve the spaghetti alla puttanesca warm, along with lamb’s lettuce salad.

Recipe tips

  • This is not a starchy dish, so include grain products in your starter or dessert.