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Plated meal

Spaghetti alla Puttanesca with Fresh Parsley

  • Spicy
  • Seafood
  • Pasta
  • Low Calorie
  • Meat
  • Italian
  • Contains Dairy

While we “cannot” tell you the meaning of Puttanesca or where it originates from we can tell you that it’s absolutely delicious!

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Peel garlic and thinly slice. Chop the parsley and the onion separately and set aside.

  • 2.0 min

    Heat a pot of salted water to boiling on high heat.

  • 2.5 min

    Season the perch fillets with salt and pepper on both sides.

  • 3.0 min

    In a pan, heat a a little olive oil on high until hot. Add the nile perch and cook for 2-3 minutes on each side, or until browned and almost cooked through. Transfer to a plate and set aside.

  • 9.5 min

    Add the spaghetti to the now boiling water; cook for 10 minutes, or until al dente.

  • 10.0 min

    In the same pan used to cook the perch, heat a small amount of olive oil over medium heat, until hot. Add the garlic and onion; cook until transparent and fragrant, stirring frequently.

  • 11.5 min

    Add the tomato passata, tomato paste, chicken stock, capers, 2/3 of the parsley and as much of the chilli flakes as you would like.

  • 13.0 min

    Bring the sauce to the boil and reduce to simmer. Add the perch into the sauce.

  • 15.5 min

    Simmer for for a further 5-6 minutes so the sauce can reduce slightly, or until the perch is cooked through and firm.

  • 19.5 min

    The spaghetti should now be ready, drain it and add this to the sauce mixture, stirring to thoroughly coat the pasta.

  • 20.5 min

    When the perch is cooked through, turn off the heat.

  • 21.0 min

    Gently break apart the perch fillets into bite sized chunks. Season with salt and pepper to taste.

  • 23.0 min

    To plate your dish, divide the spaghetti accordingly. Garnish with the remaining parsley. Enjoy!

  • Ingredients

    Tomato Paste

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person

    Brown Onion



    Dried Chilli Flakes

    Use according to taste

    Baby Capers

    Tomato Passata

    Nile Perch

    Fresh Parsley



    thinly sliced

    Olive Oil

    1 tablespoon per person

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