Melissa Clark’s pasta with green puttanesca is a lovely showcase for spring’s tender greens and green garlic (though plain ...

Punchy, pungent flavours of anchovies, chilli flakes, capers and olives make this Tom's spaghetti puttanesca a heady classic – add the optional garlic ciabatta for a bit on the side. Each ...

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, 7 to 8 minutes. Drain and add sauce, tossing until coated. Sprinkle with Parmesan.

“There’s nothing quicker or easier than a spaghetti alla puttanesca,” says award-winning Italian chef Anna Del Conte. “Grab a big bowl, turn on the television and you can be done in less ...