Spaghetti Puttanesca
By The Cooking Book
Published on 26 April 2022
This spicy pasta dish is popular in Italy.Good with a simple spinach salad and crusty bread.Time and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 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
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.Step 2
Reduce the heat and let the sauce simmer, uncovered, for 10–15 minutes, or until the sauce has thickened, stirring frequently.Step 3
Cook the spaghetti in plenty of lightly salted boiling water for 10 minutes, or as directed on the packet. Drain.Step 4
Toss the spaghetti with the sauce, and serve sprinkled with parsley and Parmesan cheese.