• Boil the kettle. Half-fill a large saucepan with boiling water over high heat with a 
pinch of salt.
• Add spaghetti to the boiling water and cook, until ‘al dente’, 9 minutes.
• Reserve some pasta water (see ingredients). Drain spaghetti. 
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.  

• Meanwhile, halve snacking tomatoes. Pick thyme leaves. Roughly chop 
kalamata olives and capers.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook 
snacking tomatoes, stirring occasionally, until blistered, 4-5 minutes.
• Add garlic paste, thyme and a pinch of chilli flakes (if using). Cook until fragrant, 
1-2 minutes.
• Add tomato sugo, olives, capers and the reserved pasta water. Simmer until 
slightly thickened, 1-2 minutes. 

• Remove pan from heat, then stir in baby spinach leaves and cooked spaghetti, 
until wilted and combined. Season to taste with salt and pepper.  

• Divide spaghetti alla puttanesca between bowls.
• Top with Parmesan cheese.
• Tear over parsley to serve. Enjoy!