Spaghetti puttanesca
User Reviews
0
0 reviews
Unrated
-
Servings
2 big portions
Spaghetti puttanesca
Report
A tasty Italian spaghetti puttanesca dish made with mainly pantry staples.
Share:
Ingredients
- 250 g spaghetti
- 2 Tbsp olive oil
- 2 cloves garlic crushed or finely chopped
- 6 anchovy fillet chopped, 8 fillets
- 1 x 400g tin 14-ounce, peeled chopped tomatoes
- flat-leaf parsley chopped (half for the sauce and half reserved to garnish, fresh, a small handful
- basil chopped or 1Tbsp basil pesto, a few leaves
- 2 caper 3 Tbsp
- ½ cup black olives
- 1/2 t dried chili flakes finely chopped, or one fresh red chilli
- Parmesan Cheese freshly grated, to serve
- tomato optional, finely chopped, fresh, to serve
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
