I remember a scene in Third Rock From The Sun where Mary’s mother said she used to make a thing called – Busy Gal’s Lasagne.


“It’s noodles with ketchup on them.”

Such a great line. However, one of the finest things in all the world is Spaghetti Alla Puttanesca.

This recipe serves four.

Here we go –


Olive oil
4 large garlic cloves, finely chopped
1 can peeled plum tomatoes with basil
75g Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1.5 tbsp drained capers
1 tsp dried oregano
1 tsp paprika
8oz dried spaghetti
2 tbsp chopped fresh parsley
Grated parmesan


Heat the oil in a large pot over a medium heat. Add the garlic and sauté for about a minute. Add the tomatoes, olives, anchovies, capers, oregano, and paprika. Simmer the sauce over a medium-low heat until it thickens, breaking the tomatoes up with a spoon. Season with salt and pepper.

Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta, and return to the pot. Add the sauce and the parsley. Stir over a low heat until the sauce coats the pasta, and serve with grated parmesan.