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Spaghetti Puttanesca

Spaghetti Puttanesca

By The Cooking Book
This spicy pasta dish is popular in Italy.Good with a simple spinach salad and crusty bread.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 6 anchovies, canned, drained and finely chopped
  • 2 tbsp of capers, rinsed and drained
  • 4 tbsp of extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 0.5 red chilli, fresh, deseeded and finely chopped
  • 115 g of black olives, pitted and chopped
  • 450 g of tomatoes, skinned, deseeded, and chopped
  • 450 g of spaghetti
  • 1 sprinkle of chopped parsley, to serve
  • 1 sprinkle of parmesan cheese, to serve

Method

4 steps

  1. Step 1

    Heat the oil in a saucepan, add the garlic and chilli, and cook gently for 2 minutes, or until the garlic is slightly coloured. Add all the other sauce ingredients and stir, breaking down the anchovies to a paste.

  2. Step 2

    Reduce the heat and let the sauce simmer, uncovered, for 10–15 minutes, or until the sauce has thickened, stirring frequently.

  3. Step 3

    Cook the spaghetti in plenty of lightly salted boiling water for 10 minutes, or as directed on the packet. Drain.

  4. Step 4

    Toss the spaghetti with the sauce, and serve sprinkled with parsley and Parmesan cheese.