Spaghetti puttanesca
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Spaghetti puttanesca
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A tasty Italian spaghetti puttanesca dish made with mainly pantry staples.
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Ingredients
- 250 g Spaghetti
- 2 Tbsp olive oil
- 2 cloves of garlic crushed or finely chopped
- 6 – 8 anchovy fillets chopped
- 1 x 400g tin 14-ounce, peeled chopped tomatoes
- a small handful of flat-leaf parsley chopped (half for the sauce and half reserved to garnish)
- A few basil leaves chopped or 1Tbsp basil pesto
- 2 – 3 Tbsp capers
- ½ cup black olives
- 1/2 t dried chili flakes or one fresh red chilli finely chopped
- freshly grated parmesan cheese to serve
- Finely chopped fresh tomato to serve optional
Instructions
- Cook the pasta in a large pot with salted boiling water as per instructions.
- Heat the olive oil in a non-stick frying pan and add the garlic and anchovies. Cook briefly until the garlic just starts to turn golden and the anchovies break down.
- Add the tinned tomatoes, capers, olives, half the parsley and fresh basil/basil pesto, and the chili, and cook for a few minutes. If it starts thickening too quickly, add ¼ cup of the pasta cooking water.
- Drain the pasta before it is down -reserving the cooking water - and mix it into the sauce, toss around, adding additional pasta water if necessary. Continue to cook for a few minutes and until the pasta is done to your liking.
- Scatter over the remaining parsley and dish up in bowls.
- Serve with freshly grated Parmesan cheese.
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